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Olive Garden Chicken Milanese
Submitted by liz, Thursday, 22 July 2010 Average user rating vote imagevote imagevote imagevote image / 4 1 Users Voted
Description


Ingredients
At a glance
Main Course
Chicken
Ethnic/Regional
Mediterranean
Restaurant Recipes
Restaurant Favorites

Sauce and pasta

1/2 cup butter, unsalted
4 garlic cloves, minced
1 cup white wine
1/4 cup all-purpose flour
1 cup chicken broth
1 cup heavy cream
1 cup Parmesan cheese, grated
1/4 teaspoon black pepper, to taste
1/2 teaspoon salt
8 cherry tomatoes, halved
1/4 cup spinach, chopped
8 roasted garlic cloves, minced
1 20-ounce package tortelloni or tortellini, cooked according to package directions

Chicken:
4 boneless, skinless chicken breasts
1/2 cup flour
3 large eggs
1/4 cup milk
1 cup panko breadcrumbs
1/2 cup Parmesan cheese, grated
3 teaspoons fresh parsley, chopped
1 1/2 teaspoons Italian seasoning
1 tablespoon garlic chopped
1/4 teaspoon black pepper
4 tablespoons extra-virgin olive oil
4 lemon wedges

Methods/steps

Flatten chicken breasts between two sheets of plastic wrap by pounding gently until chicken is approximately 1/2 inch thick. Whisk eggs and milk together in a flat-bottom bowl. Mix breadcrumbs, cheese, fresh parsley, Italian seasoning, garlic and pepper. Transfer to a flat plate. Dredge chicken in flour, coating both sides.

Dip chicken pieces in egg mixture, coating both sides. Dredge in bread crumb mixture, coating completely on both sides. Set aside. Melt butter in sauce pan over medium heat. Add minced garlic and saute for one minute. Add flour and stir well until well-blended. Add white wine, chicken broth, heavy cream and cheese. Bring to a boil. Reduce heat and simmer until mixture starts to thicken. Add roasted garlic, pepper and salt. Stir until well blended. Add tomatoes and spinach to sauce and allow to simmer over low heat for about five minutes, stirring frequently.

Heat olive oil in skillet over medium-heat. Add breaded chicken to pan and cook until both sides are golden brown and internal temperature reaches 165 F. Add cooked, drained tortelloni pasta to sauce and blend well. Transfer chicken to a large platter and serve with hot, creamy tortelloni. Garnish with fresh parsley and lemon wedges.

Additional Tips

Tasting Tuscany: A lesson in Italian cuisine

Reviews
Rate this recipe
Review by splash , Tuesday, 17 January 2012 vote imagevote imagevote imagevote image
Yummy!
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