OLIVE GARDEN CHICKEN VINO BIANCO RECIPE - (4.1/5)
Provided by flipper26
Number Of Ingredients 16
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.
CHICKEN VINO BIANCO - TASTES JUST LIKE OLIVE GARDEN
Make and share this Chicken Vino Bianco - Tastes Just Like Olive Garden recipe from Food.com.
Provided by Cassondra Ziembo
Categories European
Time 35m
Yield 2-4 serving(s)
Number Of Ingredients 12
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.
COPYCAT OLIVE GARDEN CHICKEN VINO BIANCO
After much searching, this copycat Olive Garden recipe was found on the Web in response to a request.
Provided by Lennie
Categories Chicken Breast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
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.
CHICKEN VINO BIANCO
Make and share this Chicken Vino Bianco recipe from Food.com.
Provided by Valerie in Florida
Categories Spaghetti
Time 50m
Yield 4 serving(s)
Number Of Ingredients 19
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.
Nutrition Facts : Calories 914.7, Fat 39.4, SaturatedFat 16.9, Cholesterol 61, Sodium 652.8, Carbohydrate 115.4, Fiber 5.6, Sugar 5.7, Protein 19.7
CHICKEN GIARDINO (OLIVE GARDEN COPYCAT)
Make and share this Chicken Giardino (Olive Garden Copycat) recipe from Food.com.
Provided by ElizabethKnicely
Categories Pasta Shells
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 27
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.
OLIVE GARDEN TUSCAN GARLIC CHICKEN
This is a copycat of Olive Garden's Tuscan Garlic Chicken. If fettuccine pasta is not available, use a noodle that is similar or something spirally. The sauce is a lighter alfredo style sauce and spaghetti is not a good match for this type of sauce.
Provided by Member 610488
Categories One Dish Meal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F.
- Combine 1 1/2 cups flour, salt, pepper and Italian seasoning in a shallow dish. Dredge chicken in the mixture, shaking off any excess.
- In a large skillet, heat 3 Tbsp olive oil. Cook chicken breasts 2 at a time over medium-high heat until golden brown and crisp, about 2-3 minutes. Add more oil for each batch as necessary.
- Remove chicken breasts from skillet and place on a baking sheet, Cover with aluminum foil and transfer to preheated oven. Cook for 10-15 minutes or until internal temperature reaches 165 degrees F.
- In a medium sauce pan, heat 2 Tbsp olive oil. Add garlic, red pepper flakes and red bell pepper and cook for approximately 1 minute. Stir in 1 Tbsp flour, wine, whipping cream and evaporated milk. While stirring continuously, bring to a boil. Reduce heat to medium-low and add spinach and basil. Sauce is done when spinach and basil are wilted. Complete by slowly stirring in parmesan cheese.
- Coat cooked, drained pasta with 3/4 of the sauce. Serve pasta topped with chicken and remaining sauce. Garnish with extra Parmesan cheese.
Nutrition Facts : Calories 1165.8, Fat 48, SaturatedFat 18.6, Cholesterol 245.9, Sodium 2443.7, Carbohydrate 115.9, Fiber 3.6, Sugar 2.2, Protein 61.2
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- Add 2 Tbsps of the olive oil and 1 Tbsp of the butter to a pan on medium-high heat until the butter is melted.
- Place the chicken breasts in the pan and cook until golden brown and turn. Add another 1 Tbsp of butter to the pan and cook the medallions until the inside temperature reaches 75ºC (165ºF).
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