In the fresh meat case
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Prep Time: 15 min
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Cook Time: 40 min
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Serves 2
In the fresh meat case
Ingredients
1 cup white wine
1 cup chicken broth
2 tbsps. vegetable oil
3 large garlic cloves, minced
1/2 tsp. kosher salt
1/2 tsp. black pepper
1/2 tsp. red pepper flakes
zest and juice of 1 lemon
4 tbsps. tablespoons butter
fresh parsley, chopped, for garnish
Preheat an oven to 350 degrees.
Combine the minced garlic, salt, pepper, lemon zest and red pepper flakes in a small bowl.
Season the chicken with seasoning mix. Heat a cast iron pan and add the vegetable oil.
Sear the chicken, breast side down, for 2-4 minutes until lightly browned. Turn the chicken over and add the white wine and reduce for 1 minute.
Add the chicken broth and place the pan in the oven. Cook for 35 minutes or until a meat thermometer reaches an internal temperature of 165 degrees.
When complete, carefully remove the pan from the oven and place on the stove on medium heat. Reduce the liquid by half. Add butter and the juice of 1 lemon into the liquid in the pan. Simmer for an additional 2 minutes. Garnish with chopped parsley.
Cast Iron Chicken Scampi
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