chicken vino bianco
(1 rating)
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It has been a couple of decades since this wonderful dish was offered on Olive Garden's menu. It was described as, "Pan seared chicken breasts with mushrooms, tomatoes, onions and garlic in a creamy white wine butter sauce over linguine." I looked online, but most versions of the recipe omitted some of the most quintessential ingredients that make this dish so unique and delicious though (especially mushrooms, cream, cheese and touch of lemon). Then I found this version, which is how Olive Garden prepared it. Now I'll be able to make this delicious dish at home whenever the craving hits.
(1 rating)
yield
4 serving(s)
prep time
10 Min
cook time
25 Min
method
Stove Top
Ingredients For chicken vino bianco
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1/2 lblinguine
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3/4 cupall-purpose flour, divided
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1 tspsalt - divided
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1 tspblack pepper - divided
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4 thinskinless chicken breasts (about 14- to 20-oz total)
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1/4 cupolive oil
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4 Tbspunsalted butter
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1/2 mdyellow onion, grated
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5 clovegarlic, minced
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1 cupheavy cream
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1/4 cuplemon juice
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1 cupwhite wine - such as chardonnay or savuignon blanc (or low-sodium chicken broth)
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1/4 tspcrushed red pepper flakes
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1/2 cupfresh shredded parmesan cheese
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8-oz pkgsliced mushrooms (white button or cremini mushrooms work well)
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2 mdgreen onions, chopped - divided
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2 lgroma tomatoes, diced
How To Make chicken vino bianco
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1Bring a large pot of salted water to a boil over high heat. Add linguine. Cook until al dente (tender but still with a bite to it), about 8-10 minutes. RESEARVE 1 CUP OF THE PASTA WATER. Drain pasta, and set pasta aside.
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2In a shallow plate, combine 1/2 cup flour, and ½ tsp salt and ½ tsp pepper. Stir with a fork to blend. Place the chicken breasts in the flour mixture, one at a time. Press the chicken into the mixture with tongs and flip the chicken over to coat the other side. Shake off the excess coating.
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3Add oil to a large skillet over medium-high heat. Place all 4 chicken breasts in the skillet and cook until golden brown on both sides and cooked through, turning once between cooking, about 8-10 minutes. Remove chicken from pan and set aside.
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4Add butter, onion and garlic to the pan. Cook until onions are translucent, about 2 minutes. Add 1/4 cup remaining flour to pan and whisk to combine. Add cream, lemon juice, wine (or broth), red pepper flakes, salt, pepper and Parmesan cheese. Whisk until mixture is smooth. Whisk in pasta water, 1/4 cup at a time, until sauce is thick yet creamy and smooth.
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5Add cooked pasta, all of the mushrooms, half of scallions and half of tomatoes to pan, and stir to combine. Return chicken to skillet and allow it to reheat in the warmed sauce.
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6When serving, sprinkle remaining green onion and tomatoes on top of each serving. Serve immediately.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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