When chicken scampi was mentioned the other day I thought “Nom nom I want to go to that!” I figured I could lighten up the traditional recipe and still have it taste good.
I love it when I’m right.
One of the best things about scampi is that the ingredients are almost always on hand.
Chicken Scampi, Light
1/4 cup I Can’t Believe It’s Not Butter Light
2 Tbls extra virgin olive oil
heaping tsp dried basil
heaping tsp dried parsley
1/4 tsp dried oregano
3 cloves garlic, minced
2 Tbls lemon juice
1/4- 1/3 cup white wine
1/2 – 1 cup low sodium, FF chicken broth
1 Tbs flour
4 boneless, skinless chicken breasts cut into thin pieces
In a skillet heat the ICBINBL and olive oil until melted. Add basil, parsley, oregano, garlic, and salt. Stir in lemon juice and wine. In a separate bowl mix chicken broth and flour until there are no lumps of flour and add to skillet.
Season chicken breasts with salt and pepper then add to skillet and cook, covered, 10-15 minutes or until chicken is cooked through.
Makes approximately 6 servings.