Reviewed: Nov. 24, 2008

Wonderful recipe!! The whole family really enjoyed this. The chicken was so flavorful and yummy. I served it with angel hair pasta. The only thing I did differently was to cut the butter and oil almost in half and there was still plenty of sauce to coat the noodles. As other users suggested I also doubled the lemon juice. Very, very good and quick to make. Not a lot of dirty dishes makes clean up a snap!!

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nottypicallyperfect

Cooking Level: Intermediate

Home Town: San Antonio, Texas, USA

Living In: Arkport, New York, USA

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Reviewed: Nov. 23, 2008

This was okay. Served it with angel hair, broccoli, and crescent rolls, with pigs-in-a-blanket for appetizer and chocolate cake for dessert. The chicken had a definite scampi flavor, and was good reheated for lunch the following day. But it was a bit too oily/greasy to be completely enjoyed.

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ALK02G

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Reviewed: Nov. 17, 2008

Next time I'll need to add more flavor to this, it was somewhat bland. I put my chicken in a ziploc with flour before cooking it and it made it tastier than I think it would have been. I added some red pepper and used less butter per other reviews. The pasta soaked up most of the sauce. Next time I will follow the recipe for the butter/olive oil and add more seasonings to give it some flavor. I am not a scampi eater normally, so I can't say how this rates compared to other recipes. It was very easy to make though.

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Tina

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Reviewed: Nov. 17, 2008

I was looking for a knock off of my favorite chicken scampi dish at a certain popular Italian restaurant and, with a few modifications, this one comes pretty darn close! I strayed a bit from the recipe by first dredging chicken tenders in flour seasoned, and cooked them in the butter and oil. I added extra garlic, a sliced onion, red and yellow bell pepper. I also took the advice of others and added about a half a cup of white wine. I served it over angel hair pasta and it was fabulous!

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Valasca

Cooking Level: Beginning

Home Town: Pittsburgh, Pennsylvania, USA

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Reviewed: Nov. 12, 2008

This was really good. I made a few modifications - I cut the butter down to 2 Tbs, added about 1 cup of chicken broth and some flour to thicken the sauce, and mixed in fresh Italian parsley just before serving. I served it over pasta and it was a huge hit.

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CC

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Reviewed: Nov. 11, 2008

I did not realize how much butter and oil were in the recipe until I started melting it in the pan. The taste was good, but I could literally feel my arteries clogging up with each bite. Next time I'm thinking of keeping the butter essence, but using more chicken stock for the broth-sauce.

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Laurel

Cooking Level: Expert

Home Town: Bronson, Kansas, USA

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Reviewed: Nov. 10, 2008

My family loved this recipe...even the picky seven-year-old. Will definitely make again.

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Shawna

Cooking Level: Expert

Home Town: Baltimore, Maryland, USA

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Reviewed: Nov. 10, 2008

Very tasty...but I felt like I clogged every artery in my body. I will probably make this again but it will have to be a rare treat. I would like to find a similar sauce that uses less butter. My kids LOVED it and one of them even said, "Mom, you should make this every night."

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a.e.martin

Cooking Level: Intermediate

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Reviewed: Nov. 9, 2008

Restaurant worthy!! I will be making this again and again! I doubled the sauce as others had suggested, added 1/4 cup white wine and simmered for about 20 minutes. The chicken was tender and perfect and the sauce was unbelievable, I also added a lot mre fresh garlic! Thanks for posting!

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kate

Cooking Level: Intermediate

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Reviewed: Nov. 6, 2008

Wow this was so yummy. I added 1/4c white cooking wine, 8oz of mushrooms, 1 red pepper and 1/4-1/2 purple onion. Then I mixed angel haired noodles in, could have used a little more sauce. Next time will add chicken broth. Yummy though, my 3 kids under 5 and husband LOVED IT!!!!

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King Family

Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

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Reviewed: Nov. 5, 2008

Very good, very easy. Didn't have parsley so I added a bit more of everything else.

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acorn2

Cooking Level: Intermediate

Living In: Union Pier, Michigan, USA

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Reviewed: Nov. 4, 2008

This recipe is AMAZING!!!!!!! My husband and I loved it!!! I did add more lemon juice, oregano and white wine. There was also enough for left overs for two people!!! Dipping pita in the sauce is heaven!!! I am going to make this for the rest of my life. I cant wait till my twins have teeth so they can enjoy this too!

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ALICIA AND TWINS

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Reviewed: Nov. 4, 2008

I made this once, it worked out really good. My family really enjoyed it.

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parks

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Reviewed: Nov. 3, 2008

GOOD!! I would have given it a 4 or 5 star but my husband said it was ok but was to dry. I added white cooking wine to add extra juice to it and an extra teaspoon of lemon juice. Taste was great but like he said a bit to dry. Although will make it again and maybe next time add addition water to make it more juicy..

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Carol

Cooking Level: Beginning

Home Town: Brownsville, Texas, USA

Living In: San Antonio, Texas, USA

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Reviewed: Nov. 3, 2008

Awesome! I made this as is and it was wonderful. Thought I would have plenty for leftovers but two of us ate it all at one sitting. Thanks for the recipe!!

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Melissa

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Reviewed: Oct. 30, 2008

Yum, yum, yummy!!! I cut the butter & oil in half, sauteed onions & sweet red bell peppers with chicken tenderloins (plus a little chicken broth + flour to thicken), & it pleased all my picky eaters (the bell peppers were big enough for them to avoid -- yay -- more for me!!) Served it over brown rice.

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Lynne : )

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Reviewed: Oct. 30, 2008

I didn't change a single thing. This recipe is better than anything I've ever ordered in an Italian restaurant. The key to making this dish is using a high quality olive oil. I've slacked and used cheaper brands...and it shows itself in the taste. Absolutely delicious though.

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