Has anyone made the Chicken Scampi?

[jenniferharris1]

Overall, I think I'm disappointed with August. I just don't see anything I want to make, although I did make the meatloaf. It was delicious! So, I'm down to Chicken Scampi and Mocha Cheesecake. Has anyone made these? I'd appreciate your insight.
Also, I'm so glad to see WW members on this site. The two sites work so well together! This is such a suportive board, I have to say.

[MrsReber]

Hi Jennifer- I pasted my original comments for you below. I made this dish about 2 weeks ago. Hope this helps you out! I agree with you on the August recipes. It was a let down after the previous few issues!


I made the chicken scampi last night for dinner. It was very good, but I think next time, I may skip the breadcrumbs on the chicken and simply brown it with some seasoning. Also, I think 20 minutes was a little too long to simmer. I had to add more broth and wine. The breadcrumbs kind of fell off the chicken while it was simmering, which is why I'd skip the breadcrumbs. I added some broccoli florets, too. It reminded me of my favorite dish from the restaurant down the street - chicken and broccoil scampi. My husband liked it alot, too, but we are garlic freaks!! I'm sure I'll make it again with those couple of modifications. And thanks, Beth H, for pointing out that recipe! I skipped by it the first time since it is, as you said, burried in the back!

[This message has been edited by MrsReber (edited 08-11-2000).]

[Ralph]

Made the chicken scampi a week or so ago & we both loved it! Based on earlier suggestions, I did reduce the simmer time. Oddly enough, I had the leftovers just today, & they were still great!

[RunnerKim]

Hi Jennifer,

I just made this recipe 2 nights ago and was very disappointed with it - and I didn't even finish eating it (although my husband was willing to eat mine). I took a couple of the suggestions from the previous thread and reduced simmering time to 12 minutes and didn't cover while doing it. The coating stuck just fine - we just found it incredibly bland and I didn't care for what taste there was.

I was trying to keep an open mind about this issue but have to agree its been very disappointing for us. We didn't even get overly excited about the Italian Meatloaf. Of course the Back to the Best Filet Mignon was good but we were also happy with the previous issue's recipe of peppered steak with port-wine sauce that is rather similar.

Kim

[MrsReber]

Maybe it was the overabundance of garlic I added? I tend to put a wee bit too much garlic in things, but we love it that way. I also used white zinfandel for the wine. I don't remember what it calls for, but that is usually the wine I have on hand, so I use it. Sorry you didn't enjoy it, Kim. Everybody has different taste buds!

[Peggy]

Jennifer,

The August issue is certainly not like the June one. I'm STILL experimenting with it! However, if you are looking for a chicken dish from August I highly recommend the Chicken Brushetta. I made it a few weeks ago and my family loved it. It is the perfect dish for this time of the year when all the fresh herbs and vegetables are ready in the garden. You might want to give it a try...

Peggy