Serve this delectable chicken dish with rice or pasta, and don't forget the crusty bread to mop up the sauce! You could easily make this recipe with prawns instead of chicken, if desired.
OMG, this is AMAZING! We loved it! After reading the reviews I added some things. I added 1/4 cup of white wine (Chardonnay) when I added the lemon juice, I used 2 tbs of lemon juice instead of 1, a couple more cloves of fresh garlic, and I sauted red and yellow pepper, mushrooms, and red onions and added them in with the chicken. I also added the pasta in with the chicken at the end so it could get all the great flavor! My husband kept saying this tastes like restaurant quality and it really did! It's really fresh tasting and you can taste every ingredient. It wasn't too greasy either. It would be great to serve for company and it's super easy too! Thanks for the great Italian recipe! - 02 Apr 2006 (Review from Allrecipes US | Canada)
This recipe is INCREDIBLE. It is most definitely the base for creating an authentic Olive Garden-style Chicken Scampi. I used chicken tenderloins instead of sliced breasts and coated them in flour before cooking them. A also added extra garlic, since I'm a garlic lover. When the chicken was almost done cooking I added red onion and red, yellow, and green bell pepper cut into strips. Serve over angel hair pasta and and top with grated Parmesan cheese and I don't think anyone could tell the difference between this and the restaurant original! The only thing I recommend is keeping the heat down to medium - the chicken will cook slower but the garlic won't get burned - burned garlic will utterly ruin the whole meal with its bitter taste. Thank-you, thank-you, thank-you Cyndee for this wonderful recipe!! - 14 May 2006 (Review from Allrecipes US | Canada)
What a great recipe! I ended up serving it over angle hair pasta and it worked out perfectly for two... you may want to consider doubling the recipe if you're thinking about serving more people than I did. Otherwise, I added about a half cup of white wine to the sauce while the chicken was cooking and cut up a tomato for some more color. I cooked the chicken on low heat and would suggest doing so if any of you try this. Too high and you'll sear it (trap the juices inside) and prevent it from flavoring the sauce... which it does beautifully! Also, I parboiled some broccoli, sauteed it in garlic, and added it right before I served everything -- turned out so well!!! Top it with parmasean cheese for the finishing touch - 12 Jan 2003 (Review from Allrecipes US | Canada)