TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 4 servings


  • 2 to 3 garlic cloves, minced
  • 1/4 cup chopped green onions
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 4 boneless skinless chicken breast halves, cut into 1-inch pieces
  • 1 teaspoon salt, optional
  • 1/2 teaspoon pepper
  • 1 can (14-1/2 ounces) Italian stewed tomatoes
  • 1/4 cup lemon juice
  • 1/2 teaspoon sugar
  • 2 teaspoons cornstarch
  • 2 teaspoons cold water
  • 1/4 cup chopped fresh parsley
  • Hot cooked rice, optional

Nutritional Facts

1 cup: 255 calories, 13g fat (0 saturated fat), 73mg cholesterol, 356mg sodium, 8g carbohydrate (0 sugars, 0 fiber), 28g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 vegetable, 1 fat.


  1. In a skillet over medium heat, saute garlic and onions in butter and oil until onions are tender. Add chicken, salt if desired and pepper. Cook for 6-8 minutes or until chicken juices run clear. Add tomatoes, lemon juice and sugar; heat through.
  2. Combine cornstarch and water; stir into chicken mixture. Bring to a boil; cook and stir for 1 minute or until thickened. Add parsley. Serve over rice if desired. Yield: 4 servings.
Originally published as Chicken and Tomato Scampi in Country Chicken Cookbook 1995, p44

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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