Best Chicken With White Wine Pollo Al Vino Bianco Recipes

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COPYCAT OLIVE GARDEN CHICKEN VINO BIANCO



Copycat Olive Garden Chicken Vino Bianco image

After much searching, this copycat Olive Garden recipe was found on the Web in response to a request.

Provided by Lennie

Categories     Chicken Breast

Time 50m

Yield 4 serving(s)

Number Of Ingredients 10

2 tablespoons olive oil
4 boneless skinless chicken breasts, sliced into strips
salt and pepper
1/2 cup finely chopped onion
2 cloves garlic, minced
2 cups sliced mushrooms
1/2 cup white wine
1 cup chopped canned tomato
1/4 cup heavy cream
2 tablespoons chopped fresh parsley

Steps:

  • Heat oil in non-stick skillet over medium-high heat.
  • Season chicken strips with salt and pepper' brown strips in hot oil and remove to a plate.
  • Stir in onions and garlic and cook until tender; then stir in mushrooms and cook until golden.
  • Stir in wine and bring to simmer.
  • Stir in tomatoes and return to a simmer.
  • Season with salt and pepper and return chicken to pan; cook over medium heat until sauce begins to thicken.
  • Finish sauce with cream and parsley.
  • Serve warm over pasta of your choice.

CHICKEN VINO BIANCO - TASTES JUST LIKE OLIVE GARDEN



Chicken Vino Bianco - Tastes Just Like Olive Garden image

Make and share this Chicken Vino Bianco - Tastes Just Like Olive Garden recipe from Food.com.

Provided by Cassondra Ziembo

Categories     European

Time 35m

Yield 2-4 serving(s)

Number Of Ingredients 12

2 tablespoons olive oil or 2 tablespoons vegetable oil
4 boneless skinless chicken breasts
1 cup flour
1/4-1/2 cup sliced onion
2 garlic cloves, minced
1/2 cup white wine (I like Bella Sera Pino Grigio)
salt
pepper
2 cups sliced mushrooms
4 tablespoons butter or 4 tablespoons margarine
1/2 cup roma tomato
cooked linguine or fettuccine

Steps:

  • Heat oil in skillet on med-high heat.
  • Lightly dredge chicken breats in flour, season with salt and pepper and brown sides in skillet and remove onto plate until later.
  • Stir in onions, garlic, and butter, cook until tender; then add mushrooms and cook until golden.
  • Stir in wine and bring to a simmer.
  • Return chicken to the pan, and cook over med-high heat until chicken is done; add tomatoes and cook until tender.
  • Serve over cooked fetticuine or liguine noodles.

CHICKEN VINO BIANCO



Chicken Vino Bianco image

Make and share this Chicken Vino Bianco recipe from Food.com.

Provided by Valerie in Florida

Categories     Spaghetti

Time 50m

Yield 4 serving(s)

Number Of Ingredients 19

4 pieces boneless skinless chicken breasts
2 ounces olive oil
2 tablespoons chopped green onions
1/2 cup small diced tomato
1/2 cup red onion, sliced
1 cup sliced mushrooms
1 tablespoon chopped fresh garlic
2 tablespoons chopped parsley
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon black pepper
1/2 teaspoon salt
1/2 cup butter, divided
1/4 cup fresh lemon juice
1/2 cup dry white wine
1 lb uncooked linguine
seasoned flour (for dusting)
1 cup flour
1/4 teaspoon pepper
1/4 teaspoon salt

Steps:

  • Heat oil in large saute' pan.
  • Dust chicken in seasoned flour.
  • Cook chicken on both sides until golden brown and internal temperature reaches 165 degrees.
  • Remove chicken from pan and set aside.
  • Add 2 Tbsp butter to pan.
  • Add green onion, diced tomato, red onion, mushrooms, garlic, chopped parsley, crushed red pepper, black pepper and salt to pan.
  • Let saute' for three minutes, stirring constantly.
  • Add chicken back to pan.
  • Add white wine, lemon juice and the remainder of the butter.
  • Allow to come to a boil.
  • Cook pasta according to directions.
  • Add drained cook pasta to the pan and toss together and serve.

Nutrition Facts : Calories 914.7, Fat 39.4, SaturatedFat 16.9, Cholesterol 61, Sodium 652.8, Carbohydrate 115.4, Fiber 5.6, Sugar 5.7, Protein 19.7

CHICKEN WITH PROSCIUTTO, ROSEMARY, AND WHITE WINE



Chicken with Prosciutto, Rosemary, and White Wine image

Categories     Chicken     Garlic     Tomato     Low Carb     Quick & Easy     Rosemary     White Wine     Fall     Prosciutto     Simmer     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 11

2 tablespoons extra-virgin olive oil
3 large chicken breast halves with ribs and skin, cut crosswise in half
3 chicken drumsticks with skin
3 chicken thighs with skin
1 cup 1/4-inch cubes prosciutto (about 5 ounces)
6 garlic cloves, thinly sliced
2 tablespoons chopped fresh rosemary
1 1/4 cups dry white wine
1 cup low-salt chicken broth
1 cup canned crushed tomatoes with added puree
Fresh rosemary sprigs

Steps:

  • Preheat oven to 325°F. Heat extra-virgin olive oil in heavy large ovenproof pot over medium-high heat. Sprinkle chicken with salt and pepper. Working in 2 batches, sauté chicken until golden, about 4 minutes per side. Transfer chicken to platter. Add prosciutto, sliced garlic, and chopped rosemary to same pot. Stir 1 minute. Add dry white wine, chicken broth, and crushed tomatoes with puree. Bring to boil, scraping up browned bits. Boil 5 minutes. Return chicken to pot, arranging in single layer. Return to boil. Cover pot and place in oven. Bake until chicken breasts are cooked through, about 20 minutes. Remove chicken breasts. Continue baking until drumsticks and thighs are cooked through, about 10 minutes longer. Remove pot from oven. Return chicken breasts to pot. (Can be prepared 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep refrigerated.)
  • Bring chicken mixture to simmer. Transfer chicken to platter; tent with foil. Boil until sauce is reduced to 2 cups and coats back of spoon, about 5 minutes. Season sauce to taste with salt and pepper. Pour sauce over chicken. Garnish with rosemary sprigs and serve.

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