Chicken Bianco Food

CHICKEN BIANCO

Steps:

• Cut the chicken into thin strips. Place the flour in a shallow dish. Season as desired with salt and pepper. Dredge the chicken in the flour, shaking off the excess. Set aside. Melt the butter in a skillet over medium heat. Add the garlic and chicken. Cook, stirring occasionally, until the chicken is cooked through. Remove the chicken from the skillet and keep warm. Add the chicken stock and wine to the skillet. Increase the heat to medium-high and cook, stirring occasionally, until the liquid has been reduced by half. Return the chicken to the skillet. Stir to coat in the liquid and cook until it is heated through. Adjust the seasoning as needed. Serve hot with rice or pasta. Sprinkle with Parmesan cheese, if desired.

BOLOGNESE BIANCO

Steps:

• Put the oil, onion, carrot, celery, garlic, pancetta, bay leaves, rosemary and thyme in a large Dutch oven over medium heat. Cook, stirring occasionally and scraping the bottom of the pan with a wooden spoon, until the pancetta is rendered and cooked, and the vegetables are completely tender and golden, 16 to 18 minutes. (If the vegetables are browning too quickly, lower the heat.)
• Add the ground beef, ground pork and the garam masala and continue to cook, stirring frequently, until the meat is completely broken up and cooked through, and most of the liquid has evaporated, about 10 minutes. Add 1 teaspoon salt and some freshly ground black pepper.
• Add the wine and cook, stirring occasionally, until almost evaporated, 10 to 15 minutes. Add the chicken broth, cream, and the cheese rind if using and bring to a boil. Reduce the heat and simmer, stirring occasionally until the mixture thickens and the flavors come together, about 45 minutes. Discard the bay leaves and cheese rind, and season to taste with salt and pepper. Serve the Bolognese Bianco tossed with the pasta and more grated Parmigiano.

OLIVE GARDEN CHICKEN VINO BIANCO RECIPE - (4.1/5)

Steps:

• In a pie plate or shallow dish, combine ½ cup flour, ½ tsp salt and ¼ tsp black pepper. Stir with a fork to blend. Using tongs, coat the chicken breasts in the flour mixture, shaking off the excess. Add oil to a large skillet over medium-high heat. Place chicken in the skillet and cook until golden brown on both sides and cooked through, turning once between cooking, about 8-10 minutes. Remove chicken from pan and set aside. Add 4 tablespoons butter, onion and garlic to pan. Cook until onions are translucent, about 2 minutes. Add ¼ cup remaining flour to pan and whisk to combine. Add cream, lemon juice, wine, red pepper flakes, salt, pepper and parmesan cheese. Whisk until is you have a smooth mixture. Add up to 1 cup of pasta water to help create the sauce. Add cooked pasta, half of scallions and half of tomatoes, stir to combine. Return chicken to skillet and allow it to warm. Sprinkle remaining scallions and tomatoes on top of skillet. Serve and enjoy.

BOURBON CHICKEN

Steps:

• Place chicken breasts in a 9x13 inch baking dish. In a small bowl combine the ginger, soy sauce, onion flakes, sugar, bourbon and garlic powder. Mix together and pour mixture over chicken. Cover dish and place in refrigerator. Marinate overnight.
• Preheat oven to 325 degrees F (165 degrees C).
• Remove dish from refrigerator and remove cover. Bake in the preheated oven, basting frequently, for 1 1/2 hours or until chicken is well browned and juices run clear.

CHICKEN VINO BIANCO

Steps:

• Heat oil in large saute' pan.
• Dust chicken in seasoned flour.
• Cook chicken on both sides until golden brown and internal temperature reaches 165 degrees.
• Remove chicken from pan and set aside.
• Add 2 Tbsp butter to pan.
• Add green onion, diced tomato, red onion, mushrooms, garlic, chopped parsley, crushed red pepper, black pepper and salt to pan.
• Let saute' for three minutes, stirring constantly.
• Add chicken back to pan.
• Add white wine, lemon juice and the remainder of the butter.
• Allow to come to a boil.
• Cook pasta according to directions.
• Add drained cook pasta to the pan and toss together and serve.

CHICKEN VINO BIANCO - TASTES JUST LIKE OLIVE GARDEN

Steps:

• Heat oil in skillet on med-high heat.
• Lightly dredge chicken breats in flour, season with salt and pepper and brown sides in skillet and remove onto plate until later.
• Stir in onions, garlic, and butter, cook until tender; then add mushrooms and cook until golden.
• Stir in wine and bring to a simmer.
• Return chicken to the pan, and cook over med-high heat until chicken is done; add tomatoes and cook until tender.
• Serve over cooked fetticuine or liguine noodles.

CHICKEN WITH WHITE WINE (POLLO AL VINO BIANCO)

Steps:

• Dust chicken well with flour seasoned with salt and pepper. Heat the butter and oil in a large pan.
• Add chicken and fry until brown and crisp all over; remove to a plate.
• Add onion, garlic, carrots, celery, and ham to pan; sauté over low heat until soft but not brown.
• Add lemon juice, mushrooms, wine, chicken broth, salt, pepper, and rosemary; bring to a high simmer.
• Add browned chicken, lower heat and cover; simmer gently for 45 minutes or until chicken is fork tender.

CHILI BLANCO

Steps:

• Heat oil in large saucepan over medium-high heat.
• Add onion and cook until tender.
• Mix in garlic, jalapeño, green chile peppers, cumin, oregano, and cayenne.
• Continue to cook and stir until mixture is tender.
• Mix in chicken broth, chicken and white beans.
• Simmer 15-20 minutes, stirring occasionally.
• Remove from heat, stir in cheese until melted.
• Serve warm with tortilla chips and salad.
• **We put tortilla chips in bottom of serving bowl, add the chili.
• Good eating!

COPYCAT OLIVE GARDEN CHICKEN VINO BIANCO

Steps:

• Heat oil in non-stick skillet over medium-high heat.
• Season chicken strips with salt and pepper' brown strips in hot oil and remove to a plate.
• Stir in onions and garlic and cook until tender; then stir in mushrooms and cook until golden.
• Stir in wine and bring to simmer.
• Stir in tomatoes and return to a simmer.
• Season with salt and pepper and return chicken to pan; cook over medium heat until sauce begins to thicken.
• Finish sauce with cream and parsley.
• Serve warm over pasta of your choice.