Creamy Chicken Scampi
Submitted by: Chef Linda Anselmi
You’ll agree our Scampi Butter isn’t just for shrimp once you taste this delectable chicken entree!
4 boneless, skinless chicken breasts
3/4 cup Tulkoff Scampi Butter
1 cup Panko bread crumbs
1 1/4 cups heavy cream
2 Tbsp lemon juice
1 lb linguini, cooked al dente
Pound the chicken breasts to an even thickness, no more than 1/2″ thick. Then melt the scampi butter over medium heat in a large skillet. Press the chicken into the bread crumbs and sauté until lightly browned on both sides, about 6 to 8 minutes.
Remove the chicken from the skillet and turn the heat to low. Add the heavy cream and lemon juice, stirring to combine, until the mixture thickens slightly.
To serve, arrange a sliced chicken breast over linguini and pour the cream sauce over the chicken.