Chicken Giardino Olive Garden Copycat Recipes

Steps:

• Giardino sauce:
• Heat butter in pan and add garlic (low heat), add thyme, Chablis, crushed pepper, and lemon juice. Cook for a few minutes over medium heat.
• **Make sure that you cook long enough to reduce the acidity of the lemon juice, or when you add the cream, it will curdle.
• Add water. Mix white sauce mix with some cream so it's not lumpy and add to pan.
• Add the cream and stir until slightly thickened. Set aside.
• Saute the chicken pieces over medium heat. Set aside.
• In a large pot of salted water, cook pasta according to directions, until almost done.
• Meanwhile, saute veggies, starting with the denser veggies first (carrots, asparagus, peppers) and add the rest of the veggies and cook until done but not soggy.
• Add cooked farfalle pasta to pan and add sauce and chicken. Cook until heated through and thickened.

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.

Steps:

• Prepare pasta according to package directions.
• Wash and drain chicken strips.
• Mix breadcrumbs, flour, and Parmesan cheese together.
• Place milk in dish for dipping.
• Dip chicken in breadcrumb mixture and then in milk and then back in breadcrumbs.
• Place in fry pan in which oil has been heated and fry at medium to medium low temperature until golden.
• Remove and drain chicken.
• In a saucepan on medium heat, melt butter, add olive oil.
• Whisk in flour until mixture is blended.
• Quickly add garlic, water, and 1/2 teaspoon of salt stir well.
• Add wine and blend.
• Immediately add half and half and sour cream stir.
• When mixture is smooth add grated cheese stir until melted.
• Finally sprinkle fresh basil in the sauce and stir lightly and remove from heat.
• Garnish: Place 2 cups pasta in individual a pasta dish.
• Spoon about 1/2- 3/4 cup sauce over pasta, add broccoli and mushrooms.
• Place Parmesan Chicken on pasta and sprinkle red crushed pepper and add grated Parmesan cheese if desired.

Steps:

• For white sauce: Heat 1 tablespoons butter in sauce pan, add 2 tablespoons flour and cook for 2 minutes on med. heat. heat stirring constantly. slowly add 3/4 cup hot milk (hot so it won't get lumpy). Set aside. (Make sure that the white sauce is hot when adding to the scampi sauce).
• For scampi sauce: Heat butter over low heat. add the garlic, Italian seasoning, crushed red pepper and black pepper. cook for about 2 minutes on low heat. add the wine and chicken broth. stir until combined. (I usually cook mine for about 30-40 minutes). add 1/4 cup white sauce and cook till slightly thickened.
• Flatten tenders, coat w Wondra flour & brown In a large skillet, in a little olive till nearly done. add the peppers and onions, saute till chicken is done. add the sauce. saute until everything is warmed. add roasted garlic cloves. serve over pasta.
• ROASTED GARLIC: Separate head of garlic into individual cloves still in 'paper'. toss in olive oil and wrap tightly in aluminum foil or a small pint sized dish with a lid. bake in 350* oven for 30 minute when the garlic has cooled to the touch you should be able to squeeze it out of the 'paper' shell of the individual cloves.

Steps:

• In a large pot of salted boiling water, cook pasta 8 to 10 minutes or until al dente; rinse under cold water, drain and set aside.
• Saute chicken pieces in a large skillet over medium high heat until cooked through (juices run clear and meat is no longer pink inside); set aside. Add vegetables to same skillet and saute until cooked and crisp but not soggy; set aside.
• To Make Giardino Sauce: Heat butter in a small saucepan over low heat. Add garlic, thyme, wine, pepper flakes and lemon juice. Saute for a few minutes over medium heat, making sure that you cook to reduce the acidity of the lemon juice (otherwise, when you add the cream, it will curdle). Stir in the water, then combine the sauce mix with a little cream and stir together until mixture is not lumpy; add mixture to skillet, then add the remaining cream and stir all together until slightly thickened. Set aside.
• Combine cooked pasta, chicken and vegetables in a large skillet over medium heat and heat through. Add sauce, stir all together and cook until heated through and thickened. Serve hot.