Copycat Olive Garden Chicken San Remo Recipes

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:

• CHICKEN: Heat oil in skillet.
• Mix flour, salt& pepper.
• Light beat egg& water.
• Dredge each chicken piece in flour, then dip each side of chicken in egg wash.
• Place in pan in single layer& saute to a golden brown, turning once.
• about 2 min.
• per side.
• Transfer to a baking pan just large enough to hold the chicken in a single layer.
• Tent with foil to keep warm.
• Preheat broiler SAUCE: Wipe out the skillet& add oil over med heat Add shallots& spinach; saute until spinach is completely wilted.
• Stir in chick broth, wine and cream.
• Bring to boil& cook 12 minutes until reduced by half Season with cayenne& salt Remove foil& spoon sauce over chick breasts.
• Divide the mozzarella over the tops of each piece of chick.
• Broil chicken 4 to 5 inches from the heat 2 to 3 minutes or until cheese bubbles& is light golden brown.

Steps:

• Heat oil in large pot over medium high heat.
• Add peppers, onions, mushrooms and saute, stirring constantly for 15-20 minutes.
• Add garlic, cook 2 minutes.
• Stir in tomatoes, herbs, wine and bouillon.
• Lower heat and let simmer while preparing chicken.
• Heat 1 Tablespoon olive oil in a lrage non-stick skillet.
• Dredge chicken in flour and saute until golden. (Do not crowd skillet, and add more olive oil as necessary).
• As pieces brown, add to tomato-pepper sauce.
• When all pieces have been added, cover and simmer for 10 minutes to finish cooking chicken.
• Serve sauce over pasta.

Steps:

• Directions 1Heat oil in large pot over medium high heat. 2Add peppers, onions, mushrooms and saute, stirring constantly for 15-20 minutes. 3Add garlic, cook 2 minutes. 4Stir in tomatoes, herbs, wine and bouillon. 5Lower heat and let simmer while preparing chicken. 6Heat 1 Tablespoon olive oil in a lrage non-stick skillet. 7Dredge chicken in flour and saute until golden. (Do not crowd skillet, and add more olive oil as necessary). 8As pieces brown, add to tomato-pepper sauce. 9When all pieces have been added, cover and simmer for 10 minutes to finish cooking chicken. 10Serve sauce over pasta.