CHICKEN MARSALA (OLIVE GARDEN - OFFICIAL RECIPE)
When Dining at The Olive Garden this is one of my favorites. Please note this is from the Olive Garden Website and is not some knock off recipe. You can find more of these @ http://www.olivegarden.com/recipes/
Provided by Starfire aka Wendy
Categories Chicken Breast
Time 1h
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- POUND chicken breasts between sheets of plastic wrap until about 1/4" thickness.
- COMBINE flour, salt, pepper and oregano in a mixing bowl.
- Dredge chicken pieces in the flour, shaking off any excess.
- HEAT oil and butter in a skillet over medium heat.
- Cook chicken breasts on medium heat for about 2 minutes on the first side, until lightly browned.
- Turn breasts over to cook other side, then add mushrooms to skillet.
- Cook breasts about 2 more minutes, until both sides are lightly browned.
- Continue to stir mushrooms.
- Add Marsala wine around chicken pieces.
- COVER and simmer for about 15 minutes.
- TRANSFER to serving plate.
Nutrition Facts : Calories 666.8, Fat 28.4, SaturatedFat 9.8, Cholesterol 106, Sodium 255.1, Carbohydrate 21.1, Fiber 0.8, Sugar 3.1, Protein 28.1
THE OLIVE GARDEN - CHICKEN CASTELLINA
This is no Knock off Recipe, This is directly from The Olive Garden Website" www.theolivegarden.com. Enjoy!
Provided by Starfire aka Wendy
Categories < 60 Mins
Time 50m
Yield 4 serving(s)
Number Of Ingredients 23
Steps:
- Sauce.
- SAUTÉ pancetta (or bacon) in a 3-qt sauce pan or large pot, over medium/high heat until crisp and golden brown. Reduce heat, add butter and allow it to melt. Add garlic and sun-dried tomatoes. Sauté for approximately one minute, stirring frequently (do not brown).
- WHISK in cream, milk and cornstarch. Raise heat to medium/high. Whisk in Parmesan and Gouda cheeses. Once cheese melts, add remaining ingredients and bring to a boil, stirring continuously.
- REMOVE from heat and let stand uncovered.
- Chicken.
- MIX flour with salt and pepper. Coat chicken in seasoned flour, shaking off excess flour.
- HEAT olive oil in large sauté pan. Add chicken in a single layer and cook until golden brown on both sides (approximately 7 minutes total). Juices should run clear.
- ADD wine to chicken in pan (caution: there will be a low flame in pan). Toss gently until wine is evaporated. Add sauce and bring to a boil on medium/high heat.
- TRANSFER drained, cooked pasta to large platter. Evenly distribute chicken and sauce over pasta.
- GARNISH with chopped parsley and serve.
Nutrition Facts : Calories 1673.1, Fat 74.6, SaturatedFat 39.7, Cholesterol 301.5, Sodium 1098.6, Carbohydrate 168.6, Fiber 10.1, Sugar 5.1, Protein 77.8
CHICKEN CASTELLINA (OLIVE GARDEN COPYCAT)
Make and share this Chicken Castellina (Olive Garden Copycat) recipe from Food.com.
Provided by ElizabethKnicely
Categories Chicken Breast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- SAUCE:.
- SAUTE pancetta (or bacon) in a 3-quart sauce pan or large pot, over medium-high heat until crisp and golden brown. REduce heat, add butter and allow it to melt. Add garlic and sun-dried tomatoes. Saute for approximately 1 minute, stirring frequently (do not brown).
- WHISK in cream, milk and cornstarch. Raise heat to medium-high. Whisk in Parmesan and Gouda cheeses. Once cheese melts, add remaining ingredients and bring to a boil, stirring continuously.
- REMOVE from heat and let stand uncovered.
- CHICKEN:.
- MIX flour with salt and pepper. Coat chicken in seasoned flour, shaking off excess flour.
- HEAT olive oil in large saute pan. Add chicken in a single layer and cook until golden brown on both sides (approximately 7 minutes total). Juices should run clear.
- ADD wine to chicken in pan (caution: there will be a low flame in the pan). Toss gently until wine is evaporated. Add sauce and bring to a boil on medium-high heat.
- TRANSFER drained, cooked pasta to large platter. Evenly distribute chicken and sauce over pasta.
- GARNISH with chopped parsley and serve.
Nutrition Facts : Calories 1662.7, Fat 77, SaturatedFat 40.1, Cholesterol 311.4, Sodium 1161.9, Carbohydrate 164, Fiber 7.3, Sugar 7.7, Protein 74.2
OLIVE GARDEN CHICKEN CAPRESE
Make and share this Olive Garden Chicken Caprese recipe from Food.com.
Provided by SLColman
Categories One Dish Meal
Time 1h
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Tomatoes and Basil Preparation:.
- Core and cut Roma (plum) tomatoes into 1-inch pieces. Chef's Note: To preserve juices and seeds, use a paring knife to remove just the top of the core on each tomato.
- Cut basil leaves into 1-inch pieces (no stems).
- Combine Roma tomatoes, basil, 2 tablespoons of extra virgin olive oil, 2 tablespoons of minced garlic, 1½ teaspoons of Italian seasoning and 1½ teaspoons of salt in a large bowl and blend thoroughly.
- Cover, set aside and refrigerate for at least 1 hour.
- Chicken Preparation:.
- Preheat oven to 350 degrees Fahrenheit.
- Coat a large, non-stick skillet with vegetable oil and heat over medium-high heat.
- Combine 1½ cups of flour, 1 tablespoon of salt, black pepper and 2 teaspoons of Italian seasoning in a shallow dish.
- Dredge chicken in the mixture, shaking off any excess.
- Place chicken in skillet and sauté for about two minutes on each side, or until just golden brown. If skillet is not large enough, sauté the chicken in batches.
- When finished, transfer chicken to a large baking dish and place in oven to cook for approximately 10 minutes or until chicken is cooked through and the internal temperature reaches 165 degrees Fahrenheit.
- Pasta Preparation:.
- Cook pasta according to package directions.
- Drain and set aside until needed.
- Sauce Preparation:.
- While pasta is cooking, heat 2 tablespoons of extra-virgin olive oil in a medium sauce pan over medium heat.
- Add 1 tablespoon of minced garlic and sauté for approximately 1 minute. Do not brown.
- Slowly add 1 tablespoon of flour and stir to combine.
- Add white wine and bring to a boil. Boil for approximately 1 minute.
- Remove marinated tomato and basil mixture from refrigerator. Drain tomatoes and basil from liquid and set aside until needed. Add ½ cup of the marinade liquid and sauté for approximately 1 minute.
- Add heavy cream. Lower heat and bring to a simmer.
- Add grated Parmesan cheese.
- Assembling Chicken Caprese:.
- Preheat broiler.
- Remove chicken from baking dish and set aside until needed.
- Transfer pasta to baking dish and partly coat with sauce.
- Pour desired amount of the remaining sauce on pasta and evenly distribute tomatoes and basil over pasta.
- Place chicken on top of pasta.
- Sprinkle shredded mozzarella cheese evenly over chicken.
- Place baking dish under broiler for approximately 2-3 minutes or until mozzarella cheese has melted.
Nutrition Facts : Calories 1359.9, Fat 83.6, SaturatedFat 28.1, Cholesterol 194.1, Sodium 2343.2, Carbohydrate 90.4, Fiber 4.7, Sugar 4.5, Protein 57.6
CHICKEN CASTELLINA
Make and share this Chicken Castellina recipe from Food.com.
Provided by Cook4_6
Categories Chicken
Time 50m
Yield 4 serving(s)
Number Of Ingredients 22
Steps:
- SAUCE:.
- In a 3-qt sauce pan or large pot, sauté pancetta (or bacon) over medium/high heat until crisp and golden (not dark).
- Lower heat, add butter and melt.
- Add garlic and sun-dried tomatoes.
- Sauté for approximately one minute stirring frequently (do not brown).
- Whisk in cream, milk and cornstarch. Raise heat to medium/high.
- Whisk in Parmesan and Gouda.
- Once cheese melts, add remaining ingredients and bring to a boil stirring continuously.
- Remove from heat and let stand uncovered.
- CHICKEN & PASTA PREPARATION:.
- Mix flour with salt and pepper.
- Coat chicken in seasoned flour, shake off excess flour.
- Heat olive oil in large sauté pan.
- Add chicken in a single layer and cook until golden brown on both sides (it should take approximately seven minutes). Using a meat thermometer, make sure the internal temperature of the thickest piece of chicken reaches 165 degrees.
- Begin pasta in a separate pot according to package directions.
- Add wine to chicken in pan (caution: there will be a low flame in pan). Toss gently until wine is evaporated.
- Once reduced, add sauce and bring to a boil on medium/high heat.
- Place 6 oz of cooked pasta on each plate.
- Evenly distribute chicken and sauce over pasta.
- Garnish with chopped parsley.
Nutrition Facts : Calories 1430, Fat 80.9, SaturatedFat 42.6, Cholesterol 326.7, Sodium 1616.1, Carbohydrate 110.3, Fiber 14.8, Sugar 7.4, Protein 65.6
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