I tbsp minced fresh garlic (found in the produce section in a glass jar)
2 tbsp butter
Olive oil bottle on hand
1/2 cup white cooking wine
1 cup chicken broth
Lemon juice (to taste)
1 tsp parsley
Flour (as needed)
Warm a stove top saucepan to medium. Add a splash of olive oil and tilt pan to coat the bottom. Give the oil 10 seconds to heat. Add garlic and stir until golden. If it becomes brown, it's burned and the flavor is ruined. Garlic should be golden in 30-40 seconds. Stir in broth and butter. As butter melts, add in wine. Allow sauce to reach a gentle boil, stirring occasionally. Add lemon juice to taste. I like a lemony flavor and usually put at least 2 tbs. With a whisk, stir in sifted flour. Start with 1 tbs and add until sauce is preferred consistency. Add parsley and remove from heat. Serve over pasta or freeze for later.
**if reheated, add a tbs of water (more if needed) to thin back down to fresh-made thickness.
**pasta trick: add splash of olive oil to cooked pasta to keep from sticking in case your pasta is done before the sauce is
1 breast per person
Heat grill (I use a counter top George Foreman) and set heat to just above "low". Start with a thawed breast and wrap loosely in plastic wrap. Tenderize with mallet or wooden spoon. (Goal is to end up with a breast that's the same thickness throughout). Unwrap and season to taste. I use garlic salt, pepper, and McCormick's Italian seasoning. Re-wrap and tenderize a few seconds more. If grill is heated, spray with cooking spray. I prefer olive oil. Give oil a few seconds to heat. Put on breast and grill till cooked through. 4-5 mins for a breast about 3/4 inch thick. Plate breast and let rest for 2 mins before serving. Scampi sauce can be added on top.