A quick and easy scampi that was quite delicious. I took the advice of others and cut the oil and butter in half as well as adding some wine with the lemon juice. (Only had fortified wines handy, so I used Marsala...just a few tablespoons.) I did do one thing entirely different, though, with great results. Recalling the French technique of monter au buerre, I began the dish with 2 tablespoons of butter, then, after the chicken was cooked through (which i found easier if the pan was lidded) I removed it from the pan, put a splash of my pasta cooking water in the pan to increase the volume of liquid, and whisked in the other two tablespoons of cold butter, about a teaspoon at a time. This results in a creamy, silky finish to the sauce.
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A quick and easy scampi that was quite delicious. I took the advice of others and cut the oil...