Olive Garden Parmesan Chicken on Garlic Linguini
- Ready In:
- 40mins
- Ingredients:
- 21
- Serves:
-
4
ingredients
-
Chicken
- 4 boneless skinless chicken breasts
- 1⁄2 cup instant potato flakes
- 1⁄4 cup parmesan cheese, grated
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1⁄2 teaspoon pepper
- 2 eggs, beaten
- 2 tablespoons cooking oil
-
Garlic Linguine
- 1 lb linguine, cooked
- 1 tablespoon olive oil
- 2 tablespoons shallots, minced
- 1 large garlic clove, pressed
- 1⁄2 cup Chardonnay wine
- 1 cup chicken broth, divided
- 1 tablespoon lemon juice
- 1 cup heavy cream
- 1⁄2 cup butter
- 1 cup tomatoes, finely chopped
- 2 tablespoons fresh parsley, rough chopped
- 1⁄4 cup romano cheese, grated
directions
- In a shallow dish, mix together potato flakes, Parmesan cheese, garlic powder, oregano, salt and pepper. Dip chicken first in egg mixture and then in potato mixture, coating all sides well.
- Heat oil in a large skillet over medium high heat. Add chicken and cook until browned (3 minutes per side). Remove chicken to baking sheet and place in 350 degree F oven for about 18 minutes or until internal temperature reaches 165 degrees F.
- While chicken is in the oven, add 1 tablespoon of olive oil to a large skillet. Cook the shallots and garlic in the oil until soft, about 2 minutes.
- Pour in the wine, 1/2 cup chicken broth, and the lemon juice. Simmer for about 5 minutes.
- Stir in the remaining 1/2 cup of chicken broth, tomatoes and the cream, and simmer until sauce is reduced and thickened slightly (10 minutes). Add the butter and stir until melted.
- Pour the sauce over hot pasta. Sprinkle with the parsley and Romano cheese before serving. Place a chicken breast on top of the pasta.
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