Olive Garden Limonata Food

STRAWBERRY MANGO LIMONATA

Steps:

• In a large blender, blend the thawed fruit together until smooth.
• Stop the blender and add the sugar, a little at a time, tasting every now and then until the fruit is to your desired sweetness. I like mine sweet enough to have as a topping for a dessert, but still tart enough to make a statement.
• At this point, you can chill the fruit base for use within the next three days, or freeze into cubes for later use.
• To assemble your drink, take a glass and half fill it with your fruit base. If you prefer your drink lemony, use less fruit; fruitier, use more.
• Carefully pour the Limonata into the glass, stirring gently until the fruit is dissipated throughout. You won't use a whole can unless your glass is very large.
• If you want to make the Limonata a little naughtier, add a shot of vodka.
• Gather your friends around and enjoy this great, fruity tart drink!
• A possible substitute for Limonata: Limonata is 16% lemon juice from concentrate. I am thinking that by mixing 2 parts lemon juice concentrate (like Tropicana, found in the freezer aisle) with 10 parts sparkling water, you should have a very close substitute.
• Another easy substitute: use 7-Up or Sprite. If you do this, cut back on the amount of sugar you use in the fruit base, as these sodas are sweetened already. Add a little splash of lemon juice concentrate or fresh-squeeze lemon juice to each glass to make it tart.

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.