Copycat Olive Garden Chicken San Remo Recipes

CHICKEN SAN REMO

Steps:

• CHICKEN: Heat oil in skillet.
• Mix flour, salt& pepper.
• Light beat egg& water.
• Dredge each chicken piece in flour, then dip each side of chicken in egg wash.
• Place in pan in single layer& saute to a golden brown, turning once.
• about 2 min.
• per side.
• Transfer to a baking pan just large enough to hold the chicken in a single layer.
• Tent with foil to keep warm.
• Preheat broiler SAUCE: Wipe out the skillet& add oil over med heat Add shallots& spinach; saute until spinach is completely wilted.
• Stir in chick broth, wine and cream.
• Bring to boil& cook 12 minutes until reduced by half Season with cayenne& salt Remove foil& spoon sauce over chick breasts.
• Divide the mozzarella over the tops of each piece of chick.
• Broil chicken 4 to 5 inches from the heat 2 to 3 minutes or until cheese bubbles& is light golden brown.

BUCA DI BEPPO PENNE SAN REMO RECIPE

Steps:

• Preheat oven to 400°F.
• Prepare pasta according to package directions. Drain. Set aside.
• Place flour, Italian seasoning and black pepper in a bowl. Mix well.
• Dip chicken breasts in flour mixture. Turn to coat both sides.
• Place a pan, large enough to hold the chicken breasts laying flat, on the stovetop over medium high heat.
• Add butter. Heat until butter melts and is hot but not burning.
• Carefully add chicken breasts.
• Quickly sear breasts until they are lightly browned, about 1 minute. Turn and sear other side.
• Remove from pan and place on a baking sheet.
• Place in preheated oven. Cook until just done, about 15 minutes. Make sure they are done to an internal temperature of 165°F but do not overcook - they will cook a bit more when preparing the dish.
• Remove from oven.
• When cooled slightly, enough to touch, slice breasts onto 1/4-inch strips. Set aside.
• Wipe out cooled pan with a paper towel.
• Place on the stovetop over medium high heat.
• Add 2 - 3 tablespoons olive oil. Heat until oil is hot and shimmering.
• Carefully add chicken breasts, artichokes and 1/2 sun-dried tomatoes. Cook, stirring occassionally, until artichokes start to color, about 1 - 2 minutes.
• Add 1 tablespoon garlic. Continue to cook and stir for about 1 minute.
• Carefully pour in white wine. Stir and scrape bottom to deglaze the pan. Cook for about 1/2 minute.
• Add in Alfredo sauce. Stir to melt and combine.
• Add in peas. Stir to combine.
• Add in prepared pasta. Stir to combine and heat through.
• Taste. Add salt and pepper, to taste.
• Turn out into a serving bowl or onto individual serving plates, making sure to divide the chicken pieces evenly.
• Serve hot.

COPYCAT OLIVE GARDEN CHICKEN SAN REMO

Steps:

• Heat oil in large pot over medium high heat.
• Add peppers, onions, mushrooms and saute, stirring constantly for 15-20 minutes.
• Add garlic, cook 2 minutes.
• Stir in tomatoes, herbs, wine and bouillon.
• Lower heat and let simmer while preparing chicken.
• Heat 1 Tablespoon olive oil in a lrage non-stick skillet.
• Dredge chicken in flour and saute until golden. (Do not crowd skillet, and add more olive oil as necessary).
• As pieces brown, add to tomato-pepper sauce.
• When all pieces have been added, cover and simmer for 10 minutes to finish cooking chicken.
• Serve sauce over pasta.