Olive Garden Chicken With Lemon Marjoram Sauce Recipes

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.

Steps:

• Flatten chicken to 1/4-in. thickness. In a shallow bowl, combine 4 tablespoons flour, cheese, 1/2 teaspoon salt and 1/4 teaspoon pepper. In another shallow bowl, beat the eggs. Coat chicken with flour, then dip into egg mixture., In a large skillet, cook chicken in 1 tablespoon butter and oil over medium heat for 3-5 minutes on each side or until no longer pink. Remove and keep warm., In a small bowl, combine remaining, salt and pepper; stir in broth until smooth. Add apple juice to the skillet, stirring to loosen any browned bits. Stir broth mixture and add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened., Stir in lemon juice; cook for 1 minute. Add parsley and remaining butter; cook and stir until butter is melted. Serve 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.