Chicken Scampi

• 4 Tablespoons Butter, Divided
• 2 Tablespoons Flour, Plus Extra For Dredging Chicken
• 3/4 cups Milk, Hot
• 3 Tablespoons Butter
• 2 Tablespoons Garlic, Crushed
• 2 teaspoons Italian Seasoning
• 1/4 teaspoons Red Pepper Flakes
• 1 pinch Black Pepper
• 3/4 cups White Cooking Wine
• 1 cup Chicken Broth
• 2 whole Chicken Breast
• Salt And Pepper, to taste
• Olive Oil, For Frying
• 1 whole Red Onion, Thinly Sliced
• 2 whole Bell Peppers, Any Color - Thinly Sliced
• 1/2 packages Angel Hair Pasta, Cooked & Drained

1. Melt 1 tablespoon butter in a small saucepan.
2. Add 2 tablespoons flour and cook for 2 minutes on medium heat.
3. Stirring constantly, slowly add hot milk.
4. Set aside.
5. In another saucepan, heat remaining 3 tablespoons butter over low heat.
6. Add garlic, Italian seasoning, red pepper flakes and black pepper.
7. Cook for 2 minutes on low.
8. Add the wine and chicken broth, stir until combined.
9. Cook for 20 to 30 minutes; set aside.
10. Meanwhile, slice the chicken breasts into strips.
11. Place strips in a small bowl of flour with salt and pepper, and coat each piece thoroughly.
12. In a large skillet, saute chicken breasts in olive oil until almost done.
13. Add the sliced bell peppers and onion.
14. Saute until chicken is done and veggies are crisp-tender.
15. Combine the white sauce and scampi sauce and stir until well combined.
16. Pour sauce over the chicken/veggie mixture and heat through.
17. Serve over angel hair pasta.

butter, flour, milk, butter, garlic, italian seasoning, red pepper, black pepper, white cooking wine, chicken broth, chicken, salt, olive oil, red onion, bell peppers, pasta

Taken from tastykitchen.com/recipes/main-courses/chicken-scampi-2/ (may not work)