Community Pick
Copycat Olive Garden Chicken Vino Bianco
- Ready In:
- 50mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 2 tablespoons olive oil
- 4 boneless skinless chicken breasts, sliced into strips
- salt and pepper
- 1⁄2 cup finely chopped onion
- 2 cloves garlic, minced
- 2 cups sliced mushrooms
- 1⁄2 cup white wine
- 1 cup chopped canned tomato
- 1⁄4 cup heavy cream
- 2 tablespoons chopped fresh parsley
directions
- Heat oil in non-stick skillet over medium-high heat.
- Season chicken strips with salt and pepper' brown strips in hot oil and remove to a plate.
- Stir in onions and garlic and cook until tender; then stir in mushrooms and cook until golden.
- Stir in wine and bring to simmer.
- Stir in tomatoes and return to a simmer.
- Season with salt and pepper and return chicken to pan; cook over medium heat until sauce begins to thicken.
- Finish sauce with cream and parsley.
- Serve warm over pasta of your choice.
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Reviews
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This is absolutely awesome! I've never had the original, but I now never feel the need to do so. Very easy to prepare and looks very professional. I doubled the sauce ingredients as I am a girl who likes sauce on her pasta. I used canned DICED tomatoes as I felt it would look better and had only half and half so I used that instead of heavy cream, with no ill effects. I served this over egg and spinach fettucine and got rave reviews from everyone who ate it! Thanks for the incredible recipe...this is a keeper!!!
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I've never had this at the restaurant so I can't do a direct comparison to the Olive Garden. But it was very, very good. I cut the recipe in half since I was only cooking for 2. I used half & half cream and diced tomatoes - I'll use fresh from our garden in the summer. But next time, I'll cook 2 chicken breasts and keep the rest of the ingredients as directed so there is more sauce. Thanx Lennie!
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Thanks, Lennie, for looking this up for me! :o) I made a few alterations to fit the dish as best as I could remember it at the restaurant. I used red onion, chopped in 1/16 pieces, a 10 oz pkg. fresh baby bella mushrooms, I hesitated to use the cream, but did so. Next time I will omit it. I also used 2 medium tomatoes, seeded and chopped to 1/2" pieces and added them in towards the end, so they weren't so limp. I think the amount of wine used in this is just perfect, and it really depends on what white wine you use. I also served this dish, last night, over fettucini noodles and my family went nuts over it! Thank you! Thank you! Thank you!!! I will continue to make this dish!
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RECIPE SUBMITTED BY
I have been sharing recipes here at Recipezaar since October 2001. You won't see me around anymore, although if you're an old-school Zaarite you'll remember that in the past, you couldn't shut me up!