Chicken Scampi

I haven't posted a recipe in a while.  Shame on me!  I made this for an Italian themed party we had last weekend.  It was a hit!  It is so good, and you can add a lot of variety to it.  You should always feel free to make a recipe your own just because it doesn't call for something doesn't mean you don't have the liberty to add it in there anyway.  Your in control here folks and its a good good feeling!  Just don't get crazy and add peaches to your chicken or chocolate to your steak that never did anyone any good.

 This recipe calls for a lot of butter, I mean it.  Tons of butter!  But this is scampi and scampi is french for butter.  HA just kidding scampi doesn't mean butter but it was funny.

I fell in love with this dish at olive garden and was surprised at how easy it was to re-create.  Wear elastic waisted pants or UN-button your pants and enjoy!

Ingredients

• 1/2 cup butter
• 1/4 cup olive oil
• 1 teaspoon dried parsley
• 1 teaspoon dried basil
• 1/4 teaspoon dried oregano
• 3 cloves garlic, minced
• 3/4 teaspoon salt
• 1 tablespoon lemon juice
• 4 boneless chicken breast halves, sliced lengthwise into thirds
• red, yellow, and green bell pepper
• 1 purple onion

Directions

1. In a skillet heat the butter or margarine and oil over medium high until the butter/margarine melts. Add the parsley, basil, oregano and garlic and salt and mix together in the skillet. Stir in lemon juice.
2. Then add the chicken and saute for about 3 minutes or until white. Lower the heat and cook for about 10 to 15 minutes or until chicken is cooked through and the juices run clear. More butter/margarine can be added if needed.
3. When chicken is almost done add your peppers and onions.  Cook on low-medium until your vegetables are at a desired consistency.