Chicken Vino Bianco

READY IN: 50mins
Recipe by Valerie in Florida

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

Top Review by tara.mangini

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...

Ingredients Nutrition


  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.
  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.

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