Chicken Scampi (cookscountry)

2 large eggs
1 t salt, divided
pepper
3/4 c & 1 T flour, divided
2 lbs chicken tenderloins, trimmed
6 T extra-virgin olive oil, divided
1 red bell pepper, stemmed, seeded and sliced thin
8 garlic cloves, sliced thin
1 1/4 c chicken broth
3/4 c dry white wine
4 T unsalted butter, cut into 4 pieces
2 T chopped fresh parsley

Lightly beat eggs and 1/2 t salt together in shallow dish. Place 3/4 c flour in second shallow dish. Pat chicken dry with paper towels and season with salt and pepper. Working with 1 piece of chicken at a time, dip in eggs, allowing excess to drip off, then dredge in flour, shaking off any excess. Transfer to large plate. Heat 2 T oil in 12″ nonstick skillet over medium-high heat until just smoking. Add half of chicken and cook until golden brown and registering 160 F, about 3 min per side. Transfer chicken to clean plate and tent with aluminum foil. Wipe skillet clean with paper towels and repeat with 2 T oil and remaining chicken. Wipe skillet clean with paper towels. Heat remaining 2 T oil in now-empty skillet over medium-high heat until just smoking. Add bell pepper and 1/2 t salt and cook until softened and well browned, 5 – 7 min. Add garlic and cook until fragrant and golden brown, about 1 min. Stir in remaining 1 T flour and cook for 1 min. Stir in broth and wine and bring to boil, scraping up any browned bits. Cook until mix is reduced to about 1 1/2 c, 5 – 7 min. Reduce heat to low and stir in butter until melted. Return chicken to skillet and cook, turning to coat with sauce until heated through, about 2 min. Season with salt and pepper to taste. Transfer to shallow serving platter and sprinkle with parsley. Serve.

Tagged: Poultry