LEMON-SAGE CHICKEN
While this is my mom's recipe, I had completely forgotten about it and just recently found a copy of this fantastic dish. The rich sauce and wonderful batter that goes on the chicken makes this an exquisite entree that is ideal for company. -Denise Kleffman, Gardena, California
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 19
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.
Nutrition Facts : Calories 593 calories, Fat 38g fat (17g saturated fat), Cholesterol 319mg cholesterol, Sodium 452mg sodium, Carbohydrate 16g carbohydrate (1g sugars, Fiber 1g fiber), Protein 44g protein.
OLIVE GARDEN CHICKEN WITH LEMON SAGE SAUCE
Make and share this Olive Garden Chicken With Lemon Sage Sauce recipe from Food.com.
Provided by Cook4_6
Categories Chicken
Time 1h30m
Yield 4 , 4 serving(s)
Number Of Ingredients 19
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.
OLIVE GARDEN TUSCAN GARLIC CHICKEN
Posted in response to a request; obtained in an online search. Sounds so delicious that I'm going to have to try it SOON! The OLIVE GARDEN menu describes the dish as: Tuscan Garlic Chicken is a flavorful blend of herb-seasoned chicken breasts sautéed with oven-roasted garlic, sweet roasted red peppers and spinach, served in a white wine and garlic cream sauce and tossed with curly fettuccine. (Prep & cooking times are guess-timates!)
Provided by Impera_Magna
Categories Chicken Breast
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Preparing the chicken: Combine 1 1/2 cups flour, salt, black pepper and Italian herb seasoning in a shallow dish.
- Dredge chicken in the mixture, shaking off any excess.
- Saute the chicken in batches, in a large, nonstick, ovenproof skillet -- with enough oil to coat -- over medium-high heat for about two to three minutes on each side, or until golden brown and crisp.
- When finished, transfer the skillet to a preheated oven at 350 degrees F. Cook for approximately 15 minutes or until cooked through and the internal temperature reaches 165 degrees F.
- Preparing the pasta: Cook pasta al dente (or according to package instructions).
- Drain and set aside until needed.
- Preparing the sauce: While the pasta is cooking, heat 1/2 to 1 fluid ounce of oil in a sauce pan. Add the garlic and the red pepper and cook for approximately one minute.
- Slowly add remaining one tablespoon of flour and stir to combine.
- Next, add the white wine and bring to a boil for about one minute. Add the spinach and the cream and bring to a boil. The sauce is done cooking when the spinach becomes wilted. Complete by stirring in the parmesan cheese.
- Preparing Tuscan Garlic Chicken entree: Partly coat the pasta with the sauce, transfer to a large bowl (or individual dishes) and then top with the chicken, the remaining sauce and the extra parmesan cheese. Serve and enjoy.
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 CHICKEN WITH LEMON MARJORAM SAUCE
I made this for dinner tonight and it tasted fabulous! It was the best Chicken Picatta recipe I have ever had. I made some changes since I first posted the recipe, and suggest you double the sauce if you want to top pasta in addition to the chicken. Personally, I serve it with garlic mashed potatoes. (I save the little garlic containers I get from Papa John's Pizza and mash them into my potatoes -- easy and yummy)
Provided by Cook4_6
Categories Chicken
Time 55m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 350°F.
- PICCATTA BATTER:.
- Combine eggs, cheeses, parsley and basil together in a large mixing bowl.
- CHICKEN:.
- Flour the chicken breast in the flour mixture and dip it in the Piccatta batter.
- Coat evenly on both sides.
- Heat the olive oil in a large skillet on medium heat.
- Carefully place it in the skillet and fry.
- When edges are golden brown, turn over and brown the other side.
- Transfer chicken from pan and place it in baking pan.
- Place in a 350 degree oven for 10-12 minutes.
- Using the pan the chicken was cooked in, drain all but 1/4 of the oil.
- Over medium heat add the shallots, garlic and herbs, saute until the shallots are transparent.
- Add the lemon juice, lemon zest, white Zinfandel wine and reduce the liquid by 1/2.
- Add the heavy cream and simmer until the sauce has thickened slightly.
- Remove sauce from heat and whip in the cold butter.
- Season to taste with salt and pepper.
- Pour 2 oz. of the sauce on the plate and place the chicken on top and serve.
CHICKEN MILANESE (OLIVE GARDEN COPYCAT)
Make and share this Chicken Milanese (Olive Garden Copycat) recipe from Food.com.
Provided by ElizabethKnicely
Categories Weeknight
Time 55m
Yield 4 serving(s)
Number Of Ingredients 23
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.
Nutrition Facts : Calories 1150.3, Fat 78.6, SaturatedFat 39.3, Cholesterol 392.7, Sodium 1479.6, Carbohydrate 46.2, Fiber 2.6, Sugar 4.2, Protein 54.1
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