1+1+1= Skimpy Scampi

LEMONS +

WHITE WINE +

BASIL =

CHICKEN SKIMPY SCAMPI

Several weeks ago I attended a birthday party my girlfriend Meri was throwing for her daughter Amaya. It was all fun and games until dinner was served, because the spread she created was quite serious. We ate shrimp scampi served with rice and a delicious greek salad. As you know some scampi recipes are all bout the butta. Butter, butter, and more butter goes into this dish. Some recipes call for 1/2 cup of butter and 4-5 tablespoons of oil! So I thought how can I skimp on the butter and create a healthier version? In the end I decided to use chicken in place of shrimp and I served it with roasted green beans. It's definitely not the healthiest version out there but the best I could do without losing the rich taste...and I thought it was quite tasty!

Mel's Chicken Skimpy Scampi

2-3 chicken breasts flattened- 1/2 inch thick

2 tbsp of olive oil

3 tbsp butter

4 garlic cloves, minced

juice from 1 lemon

3/4 tsp dried basil

1 tbsp dried parsley

1/2 tbsp dried oregano

3/4 cup of white wine

1/2 cup of chicken broth

flour for dredging chicken

salt & pepper

Dredge the chicken breasts in a mixture of flour, 2 pinches of salt and 1 pinch of pepper. Heat saute pan over medium heat with 2 tbsp of oil. Cook chicken- each side 2 minutes. Take chicken out of pan and put aside. Using the same pan, on low-medium heat, add in the butter and garlic. DO NOT BURN THE GARLIC! Saute for several minutes.

Add the lemon, herbs, white wine, and chicken stock. Simmer for 10 minutes until sauce thickens and reduces a bit. Add chicken back in and saute for 1-2 minutes per side, until fully cooked through.

Place chicken on your plate and spoon sauce on top. Viola!

Roasted Green Beans- Easy Breezy

1/2 pound of green beans

1 tbsp olive oil

1/2 tsp salt

1/2 tsp pepper

Heat oven to 450. Toss green beans, oil, and s&p in a bowl. Place beans on a baking dish and spread them out so they aren't on top of each other. Cook for 7 minutes and flip beans. Cook for another 6 minutes and serve! Beans should be brown and shriveled.