This was WONDERFUL! It tasted just like the Olive Garden chicken scampi. The recipe is a little confusing, but if you cook a lot, you can decipher them. I initially had some trouble with the white sauce, but I dumped the first batch and tried again. I suggest that you only add a little flour to the butter at a time and use a whisk to mix it. I also used garlic salt and a little pepper to season the chicken. I think I might saute the chicken in a different skillet than the veggies next time. My veggies ended up too soft. Thanks for sharing!
I use this recipe all the time! I even got some chicken scampi from the Olive Garden to do a side by side and there was no difference in taste! Many thanks and kudos to the person who did the copycat to this, you were spot on. I always make extra just so I can have leftovers, major hit with my family.
This tasted good. I did have to tweak it a little as my white sauce turned out really thick and my scampi sauce reduced down quite a bit. I just added more chicken broth and wine and it turned out great. Also, for the chicken, I dipped the chicken in flour that had italian seasoning, paprika, and garlic salt in it. Then I fried it and followed the rest of the directions. Olive Garden's chicken always seems to have a light breading, and I've found the sauce sticks better to the chicken that way. Definitely a lot of work, but worth it if you love Olive Garden's chicken scampi!
This REALLY does taste like "Olive Garden's" Chicken Scampi!!!! I did lightly flour the chicken, and I sauteed the onion and green pepper for about 10 minutes prior to browning the chicken simply because we prefer softer vegggies in our pasta. I then pushed them to the side of the pan & browned the chicken. I WILL be KEEPING this recipe!! Thank you so very much for sharing!! Delicious!!
The "flour" that Olive Garden uses to sear the chicken is Wondra. It works great!!
I think this recipe is a little too time consuming and I don't understand why it called for 2 sauces to be made. I actually started with the scampi sauce and added flour to the butter before the other liquids and made both sauces at one time. It came out great. Oh I added lemon juice also, because I can't imagine a scampi with out lemon.
Dead on!! It's awesome!
My favorite meal at Olive Garden, now I can make it at home!
I followed the recipe measurements to the letter, but used a different combination of steps. I coated my skinless and flattened chicken tenders in self rising flour before saut?ing in EVOO. And combined that with saut?ed yellow & red bell peppers. i also strained my scampi sauce so it didn't have herbs and garlic bits. If you are looking for white wine recommendations, I used Gallo Family Pinot Grigio. Pretty tasty. And my kitchen is a mess now!
recipe reads like the one I am looking for but do hope it doesn't 47hrs.
Very good. I used heavy whipping cream instead of milk. I also grilled the chicken and added sweet Italian sausage. I used a little too much red pepper, forgetting that it cooks in the sauce for so long, I only needed a pinch. I will definitely be making again. My daughter ordered the OG original last night and had some leftovers. In a blind taste test, my version of this recipe tasted better!