chicken scampi

Many years ago, there was a butcher shop in Spring Lake, NJ called Marcel Darche, The Butcher Block. It was a wonderful, friendly store. The person behind the register was Betty and the butchers were Allen, and appearing curmudgeonly, Russell. Russell, however, was a sweetheart of a guy. I would come in each week right after the sales were posted in the Coast Star and pick up my weekly bargains. At the time, my late mother-in-law was living in New Jersey, so I would get her meat order also. If chop was on sale, purchase five pounds get the sixth free, she would request that her chop meat be in 1 pound packages. Russell took to calling her "your rotten mother-in-law," but in an affectionate way.  

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One time when I came into the shop, there was a recipe on the counter for chicken scampi. Nothing fancy and all items should be in a well stock pantry. It's a good recipe to have on hand has it takes approximately 45 minutes from start to finish to prepare this dish. I usually serve it over rice, but last night I had a small amount of spaghetti left in a box, so mixed the two together for a tasty quick supper.
 
For the chicken, I tried Whole Foods organic skinless, boneless chicken breasts which were $4.99/lb. (regularly $6.99/lb.) I must say it was the first time I purchased them. Compared to Bell and Evans, we prefer their taste over the organic brand. The organic skinless, boneless chicken breasts are on sale through Tuesday, October 17th.