Olive Garden Chicken Vino Bianco (Copycat)
Recipe: #14664
October 17, 2014
Categories: Chicken, Fathers Day, Romantic Dinner, Sunday Dinner, Valentine's Day, Wine, Boneless Pieces, Cobblers/Tarts, Chicken Dinner, more
"I have never had this at the Olive Garden although I can't see this recipe tasting any better that the one at the restaurant, this recipe is amazing!"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (390.1 g)
- Calories 681.3
- Total Fat - 43.3 g
- Saturated Fat - 18.9 g
- Cholesterol - 175.9 mg
- Sodium - 791.7 mg
- Total Carbohydrate - 27.2 g
- Dietary Fiber - 2.7 g
- Sugars - 3.5 g
- Protein - 43.6 g
- Calcium - 201.7 mg
- Iron - 2.3 mg
- Vitamin C - 27.8 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
In a shallow dish, combine 1/2 cup flour, 1/2 teaspoon kosher salt and 1/4 tsp black pepper. Stir with a fork to blend. Using tongs, coat the chicken breasts in the flour mixture, shaking off the excess.
Step 2
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.
Step 3
Add butter, onion and garlic to the skillet. Cook until onions are translucent, about 2 minutes. Add 1/4 cup remaining flour to pan and whisk to combine. Add cream, lemon juice, wine, red pepper flakes, 1/2 teaspoon kosher and parmesan cheese. Whisk until is you have a smooth mixture. Add up to 1 cup of pasta water to help create the sauce.
Step 4
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.
Tips
No special items needed.
0 Reviews
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