Good Shepherd Chicken Scampi
★ Issue CMSC·22–007 · Published 13 Feb 2022
chickenGood-ShepherdItalian

Good Shepherd Chicken Scampi.

Thin-pounded chicken cutlets turn golden in a cream sauce loaded with mushrooms and Good Shepherd spice

PREP 25 min
COOK 30 min
TOTAL 1:55h h
SERVES 6 people
HEAT medium
BLEND RATING 5.0 15 reviews · Good Shepherd®
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You'll need
Large skilletLarge potShallow dishShallow bowl

Thin-pounded chicken cutlets turn golden in a cream sauce loaded with mushrooms and Good Shepherd spice

Ingredients

For the chicken:

  • 2 chicken breasts, sliced into 3 thin slices each
  • 2 eggs
  • 1/4 cup milk
  • 1/4 cup flour, all-purpose
  • 2 Tablespoons Casa M Spice Co® Good Shepherd®, divided
  • 3 Tablespoons oil

Pulling It All Together:

  • 1 box penne pasta
  • 2 Tablespoons oil
  • 1/4 cup onion, chopped
  • 1/2 cup mushrooms, chopped
  • 1/2 green pepper, sliced
  • 1/2 red pepper, sliced
  • 1 Tablespoon garlic, minced
  • 1 Tablespoon Casa M Spice Co® Good Shepherd®
  • 1/4 teaspoon oregano, ground
  • 5 Tablespoons butter, unsalted
  • 3/4 cup dry white wine
  • 1-1/3 cup chicken broth
  • 2/3 cup heavy cream
  • salt and pepper to taste
  • basil and lemon for garnish

Method

  1. 01

    Slice and season the chicken

    10 min

    Slice each breast into 3 thin cutlets, then season them all over with 1 tablespoon Good Shepherd — this early seasoning lets the spice penetrate the meat.

  2. 02

    Chill the chicken

    1h m

    Refrigerate the seasoned cutlets for an hour so the flavors set and the meat stays tender through cooking.

  3. 03

    Heat the oven

    5 min

    Preheat to 180°F — this low, gentle heat keeps finished chicken warm without drying it out while you finish the sauce.

  4. 04

    Start the pasta

    10 min

    Bring a pot of salted water to boil and cook penne according to package directions, then drain and cover to keep warm.

  5. 05

    Mix the dredge

    2 min

    Combine flour with the remaining 1 tablespoon Good Shepherd in a deep bowl — this distributes the spice evenly across every piece.

  6. 06

    Whisk the egg wash

    2 min

    Beat together egg and milk in a shallow bowl until smooth — this binder helps the spiced flour stick and creates a golden crust.

  7. 07

    Bread the chicken

    5 min

    Dredge each cutlet in the spiced flour, then the egg wash, then back into the flour for a double coating that'll fry up crispy and flavorful.

  8. 08

    Sear the chicken

    5 min

    Heat oil in a large skillet over medium-high heat and fry cutlets about 2 minutes per side until golden and cooked through — don't crowd the pan.

  9. 09

    Keep chicken warm

    Transfer seared chicken to the warm oven, covered, so it stays hot while you build the sauce.

  10. 10

    Sauté the vegetables

    4 min

    Heat oil in another large skillet and cook the chopped onions and mushrooms until they start to soften, then hit them with the second tablespoon of Good Shepherd for depth.

  11. 11

    Build flavor with butter and garlic

    1 min

    Add butter and minced garlic, sautéing for just a minute so the garlic sweetens without burning.

  12. 12

    Simmer the sauce base

    5 min

    Pour in wine and broth, then simmer on low heat to let the alcohol cook off and the flavors meld together.

  13. 13

    Finish with cream

    1 min

    Stir in heavy cream, salt, and pepper, then cook just a minute more so the cream warms through without breaking.

  14. 14

    Slice the chicken

    2 min

    Pull the hot chicken from the oven and cut each piece into strips for easier plating and sauce absorption.

  15. 15

    Plate it up

    3 min

    Toss pasta with the cream sauce, top with sliced chicken, then finish with fresh basil and a squeeze of lemon to brighten everything.

From Mike's Notebook

01

Pound chicken to even thickness before slicing so all six pieces cook at the same rate.

02

Dredge right before cooking — wet flour coating gets gummy if it sits more than a minute.

03

Finish the cream sauce with a pinch of Good Shepherd off heat so the spice doesn't burn bitter.

Nutrition

640 Calories / serving
23 gProtein
29 gTotal Fat
12 gSat. Fat
62 gCarbs
3 gFiber
2 gSugars
265 mgSodium

Estimated · 1 serving · calculated from the ingredient list, not lab-tested.

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