Chicken Vino Bianco

"This is DIRECTLY FROM THE OLIVE GARDEN WEB SITE. Cooking times approximate."
 
Download
photo by nttdocomo8 photo by nttdocomo8
photo by nttdocomo8
Ready In:
50mins
Ingredients:
19
Serves:
4
Advertisement

ingredients

Advertisement

directions

  • 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.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. 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...
     
  2. 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!
     
  3. Great recipe! Thank you for posting!
     
  4. I thought I had rated this. I made this for my daughter because this was her favorite OG dish and they don't make it anymore. It was pretty much spot on. I don't like the wine taste so when I make it for me I just substitute chicken broth and I love it. Thanks for posting.
     
  5. I love olive gardens chicken vino bianco but they took it off their menu. Thankfully I found the recipe here and it is spot on! Maybe a little spicier than the olive garden's but we like a little spice so we liked this recipe better! We pound the chicken thin just like the olive garden dish. The sauce of this recipe is sooo good, one of my favorite recipes. Everyone always loves it and it's easy to make. This is a good dish to make for company. So delicious!!
     
Advertisement

Tweaks

  1. 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!
     
  2. 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...
     

RECIPE SUBMITTED BY

I currently live in Stuart, Florida which is a great place to live. I moved here from Orlando many years ago to live the life of a beach bum and have gotten quite good at it. I am actually a Yankee, but becoming more Southern by the day. During the past several years I found an absolute love for cooking. The man in my life loves to eat so we make a good match. I absolutely love Recipezaar and can no longer live without it. I think it is great that I can see what other people think of the recipes before I try them. I have some favorite chefs and reviewers on this site and I know when I try their recipes I can never lose ! My passions are my family, my fiance', my cat (Tasha), the beach, and now cooking. My pet peeve is anyone that abuses animals. AND THIS IS A BIG PET PEEVE ! I am currently a Paralegal but can't see myself doing this forever. If I did not work, I would probably spend my time cooking and taking care of the 50-animals that I would most likely adopt.
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes