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.
CHICKEN WITH WHITE WINE (POLLO AL VINO BIANCO)
Posted in response to a recipe request; recipe located in online search. Sounds like a keeper to me and I'll try it soon.
Provided by Impera_Magna
Categories Chicken
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 513.3, Fat 35.7, SaturatedFat 11.9, Cholesterol 138.1, Sodium 567, Carbohydrate 8.4, Fiber 1.2, Sugar 2.6, Protein 32
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CHICKEN VINO BIANCO (OLIVE GARDEN-ISH) – PUT THE RECIPE FIRST
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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).
- Remove chicken from the pan, and set aside. Add the remaining 1 Tbsp olive oil to the pan, add the shallots and sauté, add the mushrooms and sauté until soft. Add the tomatoes, then add the chicken broth and white wine. Cook down until the liquid is reduced significantly. Add 1/4 cup of butter and melt, stirring into the sauce.
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