Chicken With Lemon Sage Sauce Olive Garden Copycat Food

OLIVE GARDEN POLLO LIMONE (LEMON CHICKEN)

Steps:

• Pound chicken to 1/4 inch thickness.
• Season chicken with salt and pepper.
• Heat 1 teaspoon of the oil over high heat.
• Lightly coat chicken with flour shaking off excess.
• Cook in skillet until brown and nearly cooked through.
• Remove chicken and reserve on the side.
• Add 1/2 tsp oil to the skillet reducing heat to low.
• Saute green onions and garlic until tender.
• Deglaze the pan with broth and wine (scraping browned bits from pan).
• Add lemon juice and parsley.
• Bring mixture to a boil over high heat (3 min).
• Add lemon peel and salt and pepper to taste.
• Return chicken to skillet and coat with sauce.
• Cover skillet for 5 minutes over medium-low heat turning chicken once.
• Plate the chicken and top with sauce and parsley for garnish.

OLIVE GARDEN CHICKEN WITH LEMON SAGE SAUCE

Steps:

• Pre-heat oven to 350ºF.
• To make the PICCATTA BATTER, combine eggs, cheeses, parsley and basil together in a large mixing bowl. Set aside.
• To prepare the CHICKEN, pound chicken breasts until ¼" thick.
• Dredge chicken in the flour mixture and dip it in the Piccata batter; coat evenly on both sides.
• Heat olive oil in a large skillet on medium heat. Place chicken in the skillet and fry until edges are golden brown on each side.
• Transfer chicken from skillet into a baking pan.
• BAKE in a 350ºF oven for 5-6 minutes, until juices run clear.
• To make the SAUCE, drain 3/4 of the oil from skillet and add the shallots, garlic and herbs.
• Saute over medium heat until shallots are transparent.
• Add lemon juice, lemon zest, white wine and reduce liquid by 1/2.
• Add heavy cream and simmer until the sauce has thickened slightly.
• Remove pan from heat and whip in the cold butter.
• Season to taste with salt and pepper.
• To SERVE, pour ¼ cup of sauce on plate and place chicken on top. Serve immediately.

LEMON-SAGE CHICKEN CUTLETS

Steps:

• Slice each chicken breast in half horizontally to make 2 thin cutlets. Sprinkle lightly with water, place between two sheets of plastic wrap and pound until 1/4 inch thick. Season with salt and pepper.
• Pour some flour into a shallow dish and season with salt. Lightly beat the eggs with the lemon juice in another shallow dish.
• Heat the olive oil in a large skillet over medium heat. Dredge the cutlets in the flour, shaking off any excess; dip in the lemon-egg mixture, coating both sides. Add the cutlets to the skillet and cook until golden on the bottom, about 2 minutes. Add the sage leaves to the skillet, then turn the cutlets and cook until golden on the other side, about 2 more minutes. Transfer the cutlets and sage to a paper towel-lined plate.
• Pour out any remaining oil from the skillet. Add the wine and chicken broth and cook over medium-high heat until reduced by half, about 5 minutes. Add the butter and swirl until melted.
• Transfer the chicken to a platter. Top with the fried sage and drizzle with the pan sauce. Serve with lemon wedges and grains on the side.
• Toss 2 cups cubed winter squash and 1 pint cherry tomatoes with olive oil and salt on a baking sheet; roast at 425 degrees F until tender, 25 minutes. Meanwhile, combine 1 cup farro or barley in a saucepan with 1/2 teaspoon salt, a pinch of red pepper flakes, a bay leaf and enough water to cover by 1 inch. Bring to a simmer over high heat, then reduce the heat to medium low and cook, uncovered, until al dente, 15 to 20 minutes. Drain the farro (remove the bay leaf) and toss with the squash, tomatoes, 1 tablespoon olive oil and 3 tablespoons each chopped parsley and grated pecorino. Season with salt and pepper.

LEMON-SAGE CHICKEN

Steps:

• Flatten chicken to 1/2-in. thickness. In a shallow bowl, combine the eggs, cheese and seasonings. Place flour in another shallow bowl. Coat chicken with flour, then dip in egg mixture., In a large skillet, brown chicken in oil in batches. Transfer to a greased 15x10x1-in. baking pan. Bake, uncovered, at 375° for 15-20 minutes or until a thermometer reads 170°., In the drippings, saute shallot until tender. Add garlic; cook 1 minute longer. Add the wine, lemon juice, herbs and lemon zest; cook over medium heat until liquid is reduced by half. Add cream; cook until thickened, stirring occasionally. Stir in butter until melted. Serve sauce with chicken.

CHICKEN WITH LEMON SAGE SAUCE (OLIVE GARDEN COPYCAT)

Steps:

• Pre-heat oven to 350°F.
• PICCATTA BATTER:.
• COMBINE eggs, cheeses, parsley and basil together in a large mixing bowl.
• CHICKEN:.
• POUND chicken breasts until 1/4-inch thick. Dredge chicken in flour mixture and dip it in te Piccatta Batter; coat evenly on both sides.
• HEAT olive oil in a large skillet on medium heat. Place chicken in the skillet and fry until edges are golden brown on each side. Transfer chicken from skillet into a baking pan.
• BAKE in a 350°F oven for 5-6 minutes, until juices run clear.
• SAUCE:.
• DRAIN 3/4 of the oil from the skillet and add the shallots, garlic and herbs. Saute over medium heat until shallots are transparent. Add lemon juice, lemon zest, white wine and reduce liquid by 1/2. Add heavy cream and simmer until the sauce has thickened slightly.
• REMOVE pan from heat and whip in the cold butter. Season to taste with salt and pepper.
• SERVE:.
• POUR 1/4 cup of sauce on plate and place chicken on top. Serve immediately.

CHICKEN GIARDINO (OLIVE GARDEN COPYCAT)

Steps:

• SAUCE PREPARATION:.
• MELT butter in a sauce pan over medium heat. Stir in thyme, garlic pepper and rosemary. Whisk to thoroughly blend and cook for 1 minute.
• COMBINE chicken broth, water, wine, milk, and lemon juice in a mixing bowl. Add cornstarch and whisk until cornstarch has dissolved and there are no lumps.
• ADD liquid mixture to sauce pan. Whisk all ingredients together and bring to a boil. Season with salt and pepper to taste, then remove from heat.
• CHICKEN & VEGETABLES PREPARATION:.
• COMBINE all chicken ingredients in a mixing bowl and blend well.
• MARINATE for 30 minutes.
• HEAT a saute pan over medium-high heat. Add 1/4 cup extra virgin olive oil.
• SAUTE chicken strips until internal temperature reaches 165°F.
• ADD all vegetables and saute until cooked through.
• ADD cooked, drained pasta and sauce to saute pan. Stir until pasta is thoroughly coated with sauce.
• TRANSFER to a serving platter and garnish with chopped parsley.

THE OLIVE GARDEN - CHICKEN CASTELLINA

Steps:

• Sauce.
• SAUTÉ pancetta (or bacon) in a 3-qt sauce pan or large pot, over medium/high heat until crisp and golden brown. Reduce heat, add butter and allow it to melt. Add garlic and sun-dried tomatoes. Sauté for approximately one minute, stirring frequently (do not brown).
• WHISK in cream, milk and cornstarch. Raise heat to medium/high. Whisk in Parmesan and Gouda cheeses. Once cheese melts, add remaining ingredients and bring to a boil, stirring continuously.
• REMOVE from heat and let stand uncovered.
• Chicken.
• MIX flour with salt and pepper. Coat chicken in seasoned flour, shaking off excess flour.
• HEAT olive oil in large sauté pan. Add chicken in a single layer and cook until golden brown on both sides (approximately 7 minutes total). Juices should run clear.
• ADD wine to chicken in pan (caution: there will be a low flame in pan). Toss gently until wine is evaporated. Add sauce and bring to a boil on medium/high heat.
• TRANSFER drained, cooked pasta to large platter. Evenly distribute chicken and sauce over pasta.
• GARNISH with chopped parsley and serve.

CHICKEN MILANESE (OLIVE GARDEN COPYCAT)

Steps:

• FLATTEN chicken breasts betwen 2 sheets of plastic wrap by pounding gently until chicken is approximately 1/2-inch thick.
• WHISK eggs and milk together in a flat-bottom bowl.
• MIX breadcrumbs, cheese, fresh parsley, Italian seasoning, garlic and pepper. Transfer to a flat plate.
• DREDGE chicken in flour, coating both sides. Dip chicken pieces in egg mixture, coating both sides. Dredge in breadcrumb mixture, coating completely on both sides. Set aside.
• MELT butter in sauce pan over medium heat.
• ADD minced garlic and saute for 1 minute. Add flour and stir until well-blended.
• ADD white wine, chicken broth, heavy cream and cheese. Bring to a boil. Reduce heat and simmer until mixture starts to thicken.
• ADD roasted garlic, pepper and salt. Stir until well blended.
• ADD tomatoes and spinach to sauce and allow to simmer over low heat for about 15 minutes, stiring frequently.
• HEAT olive oil in frying pan over medium-high heat. Add breaded chicken to pan and cook until both sides are golden brown and internal temperature reaches 165°F.
• ADD cooked, drained tortellini pasta to sauce and blend well.
• TRANSFER chicken to a large platter and serve with hot, creamy tortellini.
• GARNISH with fresh parsley and lemon wedges.