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    You are in: Home / Recipes / Chicken Vino Bianco Recipe
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    Chicken Vino Bianco

    Chicken Vino Bianco. Photo by Chef #1507088

    1/1 Photo of Chicken Vino Bianco

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    30 mins

    20 mins

    Valerie in Florida's Note:

    This is DIRECTLY FROM THE OLIVE GARDEN WEB SITE. Cooking times approximate.

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    Units: US | Metric



    1. 1
      Heat oil in large saute' pan.
    2. 2
      Dust chicken in seasoned flour.
    3. 3
      Cook chicken on both sides until golden brown and internal temperature reaches 165 degrees.
    4. 4
      Remove chicken from pan and set aside.
    5. 5
      Add 2 Tbsp butter to pan.
    6. 6
      Add green onion, diced tomato, red onion, mushrooms, garlic, chopped parsley, crushed red pepper, black pepper and salt to pan.
    7. 7
      Let saute' for three minutes, stirring constantly.
    8. 8
      Add chicken back to pan.
    9. 9
      Add white wine, lemon juice and the remainder of the butter.
    10. 10
      Allow to come to a boil.
    11. 11
      Cook pasta according to directions.
    12. 12
      Add drained cook pasta to the pan and toss together and serve.

    Ratings & Reviews:

    • on February 08, 2010


      Delicious, but I did modify it quite a bit. I used 2 tablespoons of garlic. I doubled up on the spices, because I doubled the sauce. I used 1 1/4 cups of chicken stock. I/4 cup of lemon juice and a few splashes of white wine. It was extremely tasty. I would just warn anyone that decides to substitute chicken broth for the wine, to be cautious of the salt. Since I doubled the sauce, I also doubled the spices (including salt). Mine ended up extremely salty because of the chicken broth. Something to keep in mind if you substitute. I didn't use parsley or mushrooms, but I am sure it would have been excellent with those. Used 6 tablespoons of butter instead of the full 1/2 cup. You could probably reduce this even more to make it more healthy, but the butter definitely makes it more delicious. Yummy, will make again soon...

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on April 14, 2013


      Delish! I did change up the recipe a tad by using shrimp/scallops instead of chicken. I also double the sauce since we're a sauce loving family (makes great leftovers as well). My husband and I agree that this is more tasty than the OG version!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 16, 2011


      Great recipe! Thank you for posting!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (12)


    Nutritional Facts for Chicken Vino Bianco

    Serving Size: 1 (301 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 914.6
    Calories from Fat 354
    Total Fat 39.4 g
    Saturated Fat 16.9 g
    Cholesterol 61.0 mg
    Sodium 652.8 mg
    Total Carbohydrate 115.4 g
    Dietary Fiber 5.6 g
    Sugars 5.7 g
    Protein 19.6 g

    The following items or measurements are not included:

    boneless skinless chicken breasts

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