Sunday, September 20, 2009

Chicken Vino Bianco

This is my favorite thing to get at Olive Garden! Actually, in order to get it, I have to ask the waiter to ask the cook if he will make it for me, haha. They took it off the menu for some reason, but every time I have asked, they have made it! (My boyfriend just loves when I am "difficult" like this :)

But it is so worth it, the white wine sauce is delicious. I found the recipe online and I've made it twice so far. You have to try it! (Or you could just go to Olive Garden and ask them to do it for you! :)

Chicken Vino Bianco


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 (I used Bella Sera Pino Grigio)
1 lb uncooked linguine
seasoned flour (for dusting)

1 cup flour
1/4 teaspoon pepper
1/4 teaspoon salt


1 Heat oil in large saute' pan.
2 Dust chicken in seasoned flour.
3 Cook chicken on both sides until golden brown and internal temperature reaches 165 degrees.
4 Remove chicken from pan and set aside.
5 Add 2 Tbsp butter to pan.
6 Add green onion, diced tomato, red onion, mushrooms, garlic, chopped parsley, crushed red pepper, black pepper and salt to pan.
7 Let saute' for three minutes, stirring constantly.
8 Add chicken back to pan.
9 Add white wine, lemon juice and the remainder of the butter. (Not too much lemon! And I put about 3/4 cup more wine to make more of the sauce- it will thicken eventually)
10 Allow to come to a boil.
11 Cook pasta according to directions.
12 Add drained cook pasta to the pan and toss together and serve.

*Note: The 2nd time I made this, I cut the chicken into pieces before flouring and it tasted WAY too much like flour. It was much better when I butterflied the chicken breasts and cooked them. (Just cut each breast in half so it's thinner, or you could pound them)

Let me know if you try it! Or if you've had this before and like it... It's excellent!


Chris said...

this was really good

Anonymous said...

they bring it back the 23rd of january :)