Olive Garden Chicken With Lemon Sage Sauce Recipes

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.

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.

Steps:

• Combine lemon juice, 1/4 cup oil, garlic and sage in a shallow dish. Add chicken; turn to coat. Cover; refrigerate at least 4 hours. Drain and discard marinade., Loosen chicken skin; rub butter underneath. Fill cavity with lemon wedges. Place chicken, breast side up, on a rack in a roasting pan., Stir together potatoes, onions, salt, pepper and remaining oil. Arrange around chicken. Roast, uncovered, at 350° until a thermometer inserted in thickest part of thigh reads 170°-175°. If chicken browns too quickly, cover loosely with foil. Let stand 15 minutes before carving.

Steps:

• Slice each chicken breast in half horizontally to make 2 thin cutlets. Sprinkle lightly with water, place between two sheets of plastic wrap and pound until 1/4 inch thick. Season with salt and pepper.
• Pour some flour into a shallow dish and season with salt. Lightly beat the eggs with the lemon juice in another shallow dish.
• Heat the olive oil in a large skillet over medium heat. Dredge the cutlets in the flour, shaking off any excess; dip in the lemon-egg mixture, coating both sides. Add the cutlets to the skillet and cook until golden on the bottom, about 2 minutes. Add the sage leaves to the skillet, then turn the cutlets and cook until golden on the other side, about 2 more minutes. Transfer the cutlets and sage to a paper towel-lined plate.
• Pour out any remaining oil from the skillet. Add the wine and chicken broth and cook over medium-high heat until reduced by half, about 5 minutes. Add the butter and swirl until melted.
• Transfer the chicken to a platter. Top with the fried sage and drizzle with the pan sauce. Serve with lemon wedges and grains on the side.
• Toss 2 cups cubed winter squash and 1 pint cherry tomatoes with olive oil and salt on a baking sheet; roast at 425 degrees F until tender, 25 minutes. Meanwhile, combine 1 cup farro or barley in a saucepan with 1/2 teaspoon salt, a pinch of red pepper flakes, a bay leaf and enough water to cover by 1 inch. Bring to a simmer over high heat, then reduce the heat to medium low and cook, uncovered, until al dente, 15 to 20 minutes. Drain the farro (remove the bay leaf) and toss with the squash, tomatoes, 1 tablespoon olive oil and 3 tablespoons each chopped parsley and grated pecorino. Season with salt and pepper.

Steps:

• Pre-heat oven to 350°F.
• PICCATTA BATTER:.
• COMBINE eggs, cheeses, parsley and basil together in a large mixing bowl.
• CHICKEN:.
• POUND chicken breasts until 1/4-inch thick. Dredge chicken in flour mixture and dip it in te Piccatta 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 350°F oven for 5-6 minutes, until juices run clear.
• SAUCE:.
• DRAIN 3/4 of the oil from the 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.
• SERVE:.
• POUR 1/4 cup of sauce on plate and place chicken on top. Serve immediately.

Steps:

• Pat chicken thighs dry with paper towels. Season well with salt and pepper and place in an earthenware baking dish in one layer, skin side up. Sprinkle with red pepper, garlic, fennel and rosemary and drizzle with olive oil. Rub seasoning into thighs on all sides. Tuck lemon wedges here and there. Let marinate for 15 minutes. Heat oven to 375 degrees.
• Put baking dish in oven, uncovered, and roast until skin browns lightly, about 20 minutes. Scatter olives evenly over chicken and add broth. Cover tightly and bake for 1 hour, until meat is very tender when probed with a skewer.
• Remove thighs and lemon wedges and arrange on a platter. Keep warm. Pour pan juices into a saucepan and quickly skim fat from surface. Over high heat, simmer rapidly until reduced by half. Spoon juices over chicken, sprinkle with parsley and serve.

Steps:

• Preheat oven to 350 degrees.
• Saute onions in one tablespoon of the olive oil. After a few minutes, add balsamic vinegar, salt and pepper. After the onions have just browned, remove from heat. Put in bowl.
• Add lemons, one cup of the sage leaves, one tablespoon of the oil, salt and pepper, and the bay leaves. Toss. Stuff mixture into chicken.
• Rub outside of chicken with the cut side of a garlic clove, with one tablespoon of the olive oil and with a dash of salt. Place chicken in a roasting pan.
• In a bowl, toss potatoes with the remaining olive oil, sage leaves and salt. Add to roasting pan, alongside the chicken. Cook chicken and potatoes for one more hour.
• Before serving, toss potatoes with parsley. Let chicken rest 10 minutes before serving.