The Olive Garden Chicken Castellina Food

CHICKEN CASTELLINA RECIPE - (4.6/5)

Steps:

• Procedures 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 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.

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.