Saturday, September 9, 2017

Olive Garden Copycat Chicken Vino Bianco (With VIDEO)

http://www.theslowroasteditalian.com/2012/10/chicken-parmesano-vino-bianco-in-30.html


Copycat Olive Garden Chicken Parmesano Vino Bianco recipe with a rich and creamy Parmesan white wine cream sauce so delicious it may transport you to Italy.  A simple recipe that is ready in just 30 minutes, this amazing chicken is loaded with the most amazing flavor combinations, this is a must on your meal plan menu. 

Tender pan fried chicken breast served over a bed of fabulously dressed pasta, you need the recipe for this dish.  Trust me, you will thank me for this one.  Olive Garden makes a fabulous version, but this one will knock your socks off!

A perfectly breaded chicken breast in a creamy white wine Parmesan cheese sauce in just 30 minutes makes this recipe a keeper.

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Enjoy!

With love from our simple kitchen to yours. 

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Check out more of our favorite copycat:  Click on the image or the bold recipe title and it will open each one in a new tab.

http://www.theslowroasteditalian.com/2014/02/olive-garden-copycat-alfredo-sauce-recipe.html

The decadent creamy Alfredo sauce from Olive Garden can now be enjoyed in your own home with this scrumptious copycat recipe loaded with cheese, cream and a special ingredient to really take it over the top.

Olive Garden Copycat Salad
Olive Garden Salad is so amazing you may eat the salad and skip the meal.   Now you can make your own salad dressing copycat recipe at home.  A crisp salad with a tart, sweet and cheesy dressing will keep you coming back for more! 

http://www.theslowroasteditalian.com/2013/10/copycat-red-lobster-cheddar-bay-biscuits-20-minutes.html

Red Lobster Copycat Cheddar Bay Biscuits are light and flaky, garlicky cheddar drop biscuits glistening with butter and speckled with parsley.  Slightly crisp on the outside and perfectly tender on the inside.  Perfectly moist, tender and delicious.
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Olive Garden Copycat Chicken Vino Bianco
SERVES 4  |  ACTIVE TIME 30 Min  |  TOTAL TIME 30 Min


1/2 pound dried linguine
3/4 cup all-purpose flour, divided
1/2 teaspoon fresh ground black pepper, divided
1 teaspoon kosher salt, divided
4 (4 ounce) boneless skinless chicken breasts
1/4 cup extra virgin olive oil
4 tablespoons unsalted butter
1/2 medium yellow onion, grated
5 garlic cloves, minced
1 cup heavy cream
1/4 cup lemon juice
1 cup white wine, (I used Chardonnay)
1/4 teaspoon crushed red pepper flakes
2 scallions, chopped (divided)
2 Roma tomatoes, diced (divided)
1/2 cup fresh grated Parmesan cheese

Bring a large pot of salted water to a boil over high heat. Add linguine. Cook until al dente (tender but still with a bite to it), about 8-10 minutes. Reserve 1 cup pasta water. Drain pasta, set aside.

Meanwhile: in a pie plate or shallow dish, combine 1/2 cup flour, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Stir with a fork to blend. Place the chicken breasts in the flour mixture, one at a time. Press into the mixture with tongs and flip the chicken over to coat the other side. Shake off the excess.

Add oil to a large skillet over medium-high heat. Place all 4 chicken breasts in the skillet and cook until golden brown on both sides and cooked through, turning once between cooking, about 8-10 minutes. Remove chicken from pan and set aside.

Add butter, onion and garlic to pan. Cook until onions are translucent, about 2 minutes. Add 1/4 cup remaining flour to pan and whisk to combine. Add cream, lemon juice, wine, red pepper flakes, salt, pepper and Parmesan cheese. Whisk until mixture is smooth. Add up to 1 cup of pasta water to help create the sauce.

Add cooked pasta, half of scallions and half of tomatoes, stir to combine. Return chicken to skillet and allow it to warm. Sprinkle remaining scallions and tomatoes on top of skillet. Serve and enjoy.

DONNA'S NOTES: If you are sensitive to alcohol you can substitute chicken stock for the wine.

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Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2014 The Slow Roasted Italian – All rights reserved.  

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34 comments:

  1. Can I have a sampling of each of these? Please?

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  2. This chicken sounds fantastic, Donna. I would have loved to be a taste-tester for this meal!

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  3. Such a wonderful round up of great Italian comfort foods! Not sure which one to make first!!

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  4. Generally I love to eat chicken recipe. but this recipe also very delicious. I will try it at home.

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  5. Just made this now, i've never eaten at Olive Garden as none available here in Hawaii, it came out ok although it needs more salt added to this recipe.

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    1. Glad you enjoyed it anon. I would add more salt to taste. The products you use make a difference in the salt content, so I always recommend erring on the side of caution and adding a little more at the end if needed.

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  6. just got done making this for dinner tonite! Was very good although the husband said to cut down on the lemon juice a hair as he said it seems to him it dominates the plate alittle. Will cut it down to 1/3 and that should be good instead of 1/2. I have no problems with the recipe. Absolutely Delicious!

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  7. If you have ever been to Italy ... this does not taste anything like Italian ! It`s American Italian .

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    1. Olive Garden is definitely American-Italian, thanks for pointing that out. Enjoy!

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    2. That is true for most dishes though.

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    3. I call Olive Garden "General Foods Italian." Which is definitely not to say I haven't eaten there often and loved it. ;-) I'm putting this on my list of recipes to try.

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  8. Would have been good but the lemon juice overwhelmed the entire dish!

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  9. Not crazy about lemons.... wonder if I could just leave the lemon juice out or does it add something to the recipe?

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    1. It does add something, however I would cut the lemon to just a squeeze that way you get the acidity, but it will not make the dish too lemon-y. Enjoy and let us know how it goes.

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  10. Could you use something else besides the wine?maybe chicken stock?

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    1. Chicken stock would be great! White grape juice would be tasty too. Enjoy and let us know how it goes.

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    2. Thanks, I don't use wine either and will try with the white grape juice. Also, without the chicken, as we cook vegan but I may try it with some vegan "chicken" tenders. Thanks for the recipe and the beautiful photography.

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  11. I made it this evening, and I agree that the lemons totally took over the dish. I can see the potential, so I will probably try it again, but only use a splash or two. I think I will also try a different kind of wine.

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  12. When u say add oil do u mean 1/4 cup?

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  13. I would like to make this for a group (about 25) Any suggestions?

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  14. I would like to make this for one, any idea's....do you have any recipes for one, or two on your site?

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  15. I was prepared to love this....the dish is beautiful, however I found it to be failry bland. The chicken was delicious, but the pasta and sauce really was flavorless. I reduced the lemon juice to 1/3 cup as other reviewers suggested and yes, it could have used a bit more salt. I won't make it again, but I'll still be watching your blog, Donna! You do some fantastic stuff here. Thank you!!

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    1. C-horse, I am sorry you found other commenters adaptations to make the recipe bland. I stand by this one. As written it packs on heck of a flavor punch. Keep cooking and let us know what you are up to! Enjoy the site.

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    2. People if she told you to add more salt, you'd complain it was too salty. I always under salt when I cook, that way you can add salt to your serving if you like more. If you've ever cooked with lemon, especially with chicken, it can be overwhelming. With any recipe when you're not sure of the ingredients, add a little, taste and add more if needed. Donna you have the patience of a saint with some of these comments.

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  16. Way too much lemon juice! It's all I tasted. Didn't care for it at all.

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  17. Hi Donna from Australia. Can this be made with chicken thighs instead of the breast as I always find the breast a little too dry?

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  18. So, I made this tonight. Not being one to strictly adhere to recipes I changed it slightly. I did 4 big breasts and fileted them. Doubled everything else except the lemon juice, wine and pasta water...in the end it was one of the best meals I ever made. The garlicky, thick sauce was amazing. My wife said if I don't make it again she's leaving me lol...

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    1. Holli@TheSlowRoastedItalianSeptember 23, 2017 at 8:21 AM

      We are so happy you enjoyed it, Keith!! I guess you better continue making it for your Wife!!!

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  19. This is one of our favorites! We love it!

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    1. Holli@TheSlowRoastedItalianSeptember 25, 2017 at 3:16 PM

      Thank you Cindy! We are so happy you enjoy it!

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  20. That looks too good to eat but I am going to do it anyway!

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    1. Holli@TheSlowRoastedItalianOctober 11, 2017 at 5:06 PM

      Enjoy and let us know how it goes!

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