- 3/4 cup butter
- 1/3 cup white wine OR Chicken broth
- 1 TBSP Lemon Juice
- 2 TBSP Dijon Mustard
- 1 TBSP minced garlic
- 1 TBSP Fresh Parsley
- 2 lbs shrimp OR 4 Skinless boneless chicken breasts, cubed
- 1/4 tsp Pepper
- 2 tsp Corn Startch
- Melt butter in a large Skillet. Once melted mix in wine/Chicken broth, lemon juice, garlic, parsley and pepper. Once mixed take a 1/4 cup out and mix with corn starch, add back into butter mix. bring to a boil and continue to stir until it slightly thickens. Add Shrimp/Chicken until cooked.
- Serve over Rice or noodles. I prefer the scampi over Basil Parmesan Orzo.