OLIVE GARDEN POLLO LIMONE (LEMON CHICKEN)
This recipe originally came from the Olive Garden website but I have changed a few of the steps after trial and error in my home chicken. We have a thing for lemony chicken in my house and this is one of the favorites.
Provided by Christina Chavez
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Pound chicken to 1/4 inch thickness.
- Season chicken with salt and pepper.
- Heat 1 teaspoon of the oil over high heat.
- Lightly coat chicken with flour shaking off excess.
- Cook in skillet until brown and nearly cooked through.
- Remove chicken and reserve on the side.
- Add 1/2 tsp oil to the skillet reducing heat to low.
- Saute green onions and garlic until tender.
- Deglaze the pan with broth and wine (scraping browned bits from pan).
- Add lemon juice and parsley.
- Bring mixture to a boil over high heat (3 min).
- Add lemon peel and salt and pepper to taste.
- Return chicken to skillet and coat with sauce.
- Cover skillet for 5 minutes over medium-low heat turning chicken once.
- Plate the chicken and top with sauce and parsley for garnish.
OLIVE GARDEN CHICKEN WITH LEMON SAGE SAUCE
Make and share this Olive Garden Chicken With Lemon Sage Sauce recipe from Food.com.
Provided by Cook4_6
Categories Chicken
Time 1h30m
Yield 4 , 4 serving(s)
Number Of Ingredients 19
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.
CHICKEN MILANESE WITH SAGE-AND-LEMON-BUTTER SAUCE
Golden chicken cutles with a velvety and buttery-lemon-sage sauce. This serves 8, but feel free to cut the recipe in half. From Food and Wine.
Provided by gailanng
Categories Chicken Breast
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 19
Steps:
- To prepare the sauce: In a medium saucepan, melt 1 tablespoon of the butter. Add the shallots and cook over moderate heat until softened, 4 minutes. Add the cream, wine and stock and bring to a boil. Simmer over moderate heat until reduced to 1 1/2 cups, 20 minutes. Remove from the heat and whisk in the remaining 5 tablespoons of butter, 1 tablespoon at a time. Add the sage, lemon juice and cayenne. Season with salt and white pepper and cover.
- Meanwhile prepare the chicken: In a shallow bowl, combine the bread crumbs, panko, cheese, lemon zest and thyme. In another shallow bowl, beat the eggs. Season the eggs and chicken cutlets with salt and black pepper. Dip each cutlet in the egg mixture and let the excess drip off, then dredge in the bread crumbs. Transfer the breaded cutlets to a baking sheet lined with parchment paper.
- Preheat the oven to 325°. In each of 2 large skillets, heat 1/4 inch of oil until shimmering. Working in batches, add the breaded cutlets and cook over moderately high heat for 1 minute. Lower the heat to moderate and fry, turning once, until the cutlets are browned and crisp, about 4 minutes. Transfer to paper towels to drain, then keep warm in the oven on another baking sheet while you fry the rest.
- Rewarm the sauce over moderate heat, stirring constantly. Arrange the cutlets on plates, sprinkle with the parsley and serve with the sauce.
Nutrition Facts : Calories 526.2, Fat 27.6, SaturatedFat 14.5, Cholesterol 221.9, Sodium 629.3, Carbohydrate 19.3, Fiber 1.4, Sugar 2.2, Protein 43.4
LEMON-SAGE CHICKEN
While this is my mom's recipe, I had completely forgotten about it and just recently found a copy of this fantastic dish. The rich sauce and wonderful batter that goes on the chicken makes this an exquisite entree that is ideal for company. -Denise Kleffman, Gardena, California
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 19
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.
Nutrition Facts : Calories 593 calories, Fat 38g fat (17g saturated fat), Cholesterol 319mg cholesterol, Sodium 452mg sodium, Carbohydrate 16g carbohydrate (1g sugars, Fiber 1g fiber), Protein 44g protein.
OLIVE GARDEN CHICKEN WITH LEMON MARJORAM SAUCE
I made this for dinner tonight and it tasted fabulous! It was the best Chicken Picatta recipe I have ever had. I made some changes since I first posted the recipe, and suggest you double the sauce if you want to top pasta in addition to the chicken. Personally, I serve it with garlic mashed potatoes. (I save the little garlic containers I get from Papa John's Pizza and mash them into my potatoes -- easy and yummy)
Provided by Cook4_6
Categories Chicken
Time 55m
Yield 4 serving(s)
Number Of Ingredients 18
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.
LEMON & SAGE ROASTED CHICKEN
Whether it's soaking in marinade or baking in the oven, this easy-to-prepare chicken allows ample hands-free time. -Jan Valdez, Chicago, Illinois
Provided by Taste of Home
Categories Dinner
Time 2h35m
Yield 8 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 674 calories, Fat 35g fat (10g saturated fat), Cholesterol 142mg cholesterol, Sodium 314mg sodium, Carbohydrate 41g carbohydrate (3g sugars, Fiber 5g fiber), Protein 47g protein.
CHICKEN WITH LEMON SAGE SAUCE (OLIVE GARDEN COPYCAT)
Make and share this Chicken With Lemon Sage Sauce (Olive Garden Copycat) recipe from Food.com.
Provided by ElizabethKnicely
Categories Chicken Breast
Time 1h30m
Yield 4 chicken breasts with sauce, 4 serving(s)
Number Of Ingredients 21
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.
Nutrition Facts : Calories 1250.5, Fat 84.3, SaturatedFat 35.4, Cholesterol 535.4, Sodium 602.1, Carbohydrate 56, Fiber 2.5, Sugar 1.5, Protein 61
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