Best Chicken Milanese Olive Garden Copycat Recipes

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CHICKEN MILANESE (OLIVE GARDEN COPYCAT)



Chicken Milanese (Olive Garden Copycat) image

Make and share this Chicken Milanese (Olive Garden Copycat) recipe from Food.com.

Provided by ElizabethKnicely

Categories     Weeknight

Time 55m

Yield 4 serving(s)

Number Of Ingredients 23

1/2 cup unsalted butter
1 cup white wine
1/4 cup all-purpose flour
1 cup chicken broth
1 cup heavy cream
1 cup parmesan cheese, grated
1/4 teaspoon black pepper, to taste
1/2 teaspoon salt
8 cherry tomatoes, halved
1/4 cup spinach, chopped
tortellini, cooked according to package directions
4 boneless skinless chicken breasts
1/2 cup flour
3 large eggs
1/4 cup milk
1 cup panko breadcrumbs
1/2 cup parmesan cheese, grated
3 teaspoons fresh parsley, chopped
1 1/2 teaspoons italian seasoning
1 tablespoon garlic, chopped
1/4 teaspoon black pepper
4 tablespoons extra virgin olive oil
4 lemon wedges

Steps:

  • FLATTEN chicken breasts betwen 2 sheets of plastic wrap by pounding gently until chicken is approximately 1/2-inch thick.
  • WHISK eggs and milk together in a flat-bottom bowl.
  • MIX breadcrumbs, cheese, fresh parsley, Italian seasoning, garlic and pepper. Transfer to a flat plate.
  • DREDGE chicken in flour, coating both sides. Dip chicken pieces in egg mixture, coating both sides. Dredge in breadcrumb mixture, coating completely on both sides. Set aside.
  • MELT butter in sauce pan over medium heat.
  • ADD minced garlic and saute for 1 minute. Add flour and stir until well-blended.
  • ADD white wine, chicken broth, heavy cream and cheese. Bring to a boil. Reduce heat and simmer until mixture starts to thicken.
  • ADD roasted garlic, pepper and salt. Stir until well blended.
  • ADD tomatoes and spinach to sauce and allow to simmer over low heat for about 15 minutes, stiring frequently.
  • HEAT olive oil in frying pan over medium-high heat. Add breaded chicken to pan and cook until both sides are golden brown and internal temperature reaches 165°F.
  • ADD cooked, drained tortellini pasta to sauce and blend well.
  • TRANSFER chicken to a large platter and serve with hot, creamy tortellini.
  • GARNISH with fresh parsley and lemon wedges.

Nutrition Facts : Calories 1150.3, Fat 78.6, SaturatedFat 39.3, Cholesterol 392.7, Sodium 1479.6, Carbohydrate 46.2, Fiber 2.6, Sugar 4.2, Protein 54.1

CHICKEN GIARDINO (OLIVE GARDEN COPYCAT)



Chicken Giardino (Olive Garden Copycat) image

Make and share this Chicken Giardino (Olive Garden Copycat) recipe from Food.com.

Provided by ElizabethKnicely

Categories     Pasta Shells

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 27

1 tablespoon butter
1/4 teaspoon dried thyme
1/2 teaspoon fresh rosemary, finely chopped
1 teaspoon garlic pepper seasoning
1 tablespoon cornstarch
1/4 cup chicken broth
1/4 cup water
1/4 cup white wine
1 tablespoon milk
1 teaspoon lemon juice
salt, to taste
pepper, to taste
2 lbs boneless skinless chicken breasts, sliced width-wise into 1/2-inch strips
2 small rosemary sprigs
1 garlic clove, finely chopped
1/2 lemon, juice of
1/4 cup extra virgin olive oil
1/2 bunch fresh asparagus (remove bottom inch of stem, cut remainder into 1-inch pieces)
1 zucchini, julienne cut
1 summer squash, julienne cut
2 roma tomatoes, cut into 1/2-inch pieces
1/2 red bell pepper, julienne cut
1 cup broccoli floret, blanched
1/2 cup frozen peas
1 cup spinach, cut into 1/2-inch pieces
1/2 cup carrot, julienne cut
1 lb farfalle pasta, cooked according to package directions (bow ties)

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.

CHICKEN MILANESE



Chicken Milanese image

I made this recipe up after not finding very many recipes for chicken milanese to go with my pasta. It is quick and delicious.

Provided by Sherbear1

Categories     World Cuisine Recipes     European     Italian

Time 30m

Yield 4

Number Of Ingredients 8

2 eggs
kosher salt to taste
ground black pepper to taste
¾ cup all-purpose flour
1 cup Italian seasoned bread crumbs
2 skinless, boneless chicken breast halves, thinly sliced
¼ cup vegetable oil for frying
1 lemon, cut into wedges

Steps:

  • Preheat oven to 200 degrees F (95 degrees C).
  • Beat eggs with salt and pepper in a shallow dish. Spread flour in another dish and bread crumbs in a third dish.
  • Working with one piece at a time, gently press chicken into the flour to coat and shake off the excess flour. Dip into the beaten egg, then press into bread crumbs. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Place the breaded chicken onto a plate while breading the rest; do not stack.
  • Heat vegetable oil in a large skillet over medium heat. Pan-fry chicken in batches of 2 or 3 pieces until golden brown and no longer pink in the center, about 2 to 4 minutes per side. Transfer cooked chicken to a baking sheet and keep warm in preheated oven while cooking remaining chicken.
  • Serve with lemon wedges.

Nutrition Facts : Calories 321.5 calories, Carbohydrate 39 g, Cholesterol 129.2 mg, Fat 7.5 g, Fiber 2.2 g, Protein 23 g, SaturatedFat 1.9 g, Sodium 694.5 mg, Sugar 2 g

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