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Olive Garden Parmesan Chicken by Glenn

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  • Olive Garden Parmesan Chicken by Glenn

    Glenn - Posted April 04, 2005 12:33 PM

    Olive Garden Parmesan Chicken

    1 cup plain bread crumbs
    2 tablespoons all-purpose flour
    1/4 cup parmesan cheese
    1 cup milk
    6 (1/2-inch thick) pieces chicken breast strips (chicken tenders)
    Vegetable oil (for frying )
    2 cups dry bowtie pasta
    2 tablespoons butter
    3 tablespoons olive oil
    2 teaspoons crushed garlic
    1/2 cup white table wine (Chablis)
    1/4 cup water
    2 tablespoons flour
    3/4 cup half-and-half
    1/4 cup sour cream
    1/2 teaspoon salt
    1/8 teaspoon basil Leaves
    3/4 cup mild asiago cheese, finely grated

    Prepare pasta according to package directions.

    Wash and drain chicken strips.

    Mix bread crumbs, flour, and parmesan cheese together. Place milk in dish for dipping. Dip chicken in bread crumb mixture than in milk and then back in bread crumbs. Place in fry pan that the oil has been heated and fry at medium to medium low temperature until golden. Remove and drain chicken.

    In a saucepan over medium heat melt butter, add olive oil. With a whisk stir in flour until mixture is blended. Quickly add garlic, whisk. Add wine and blend. Immediately add half-and-half and sour cream stir. When mixture is smooth add grated cheese stir until melted. Finally sprinkle in basil and stir lightly and remove from heat.

    4 broccoli florets, lightly steamed
    2 white mushrooms, quartered, lightly steamed
    1/4 teaspoon crushed red pepper

    To assemble, place 2 cups pasta in individual a pasta dish. Spoon about 1/2 to 3/4 cup sauce over pasta; add broccoli and mushrooms. Place Parmesan Chicken on pasta and sprinkle red crushed pepper and add grated Parmesan cheese if desired.