Donna Walsifer
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.
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.
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.