Olive Garden Pollo Limone Lemon Chicken Recipes

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OLIVE GARDEN POLLO LIMONE (LEMON CHICKEN)



Olive Garden Pollo Limone (Lemon Chicken) image

This recipe originally came from the Olive Garden website but I have changed a few of the steps after trial and error in my home chicken. We have a thing for lemony chicken in my house and this is one of the favorites.

Provided by Christina Chavez

Categories     Chicken

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

4 boneless skinless chicken breasts
3 tablespoons all-purpose flour
1 1/2 tablespoons extra virgin olive oil
1/4 cup finely chopped green onion
2 minced garlic cloves
1/2 cup chicken broth
1/4 cup dry white wine
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh parsley (plus more to garnish)
1 tablespoon grated lemon zest
salt
pepper

Steps:

  • Pound chicken to 1/4 inch thickness.
  • Season chicken with salt and pepper.
  • Heat 1 teaspoon of the oil over high heat.
  • Lightly coat chicken with flour shaking off excess.
  • Cook in skillet until brown and nearly cooked through.
  • Remove chicken and reserve on the side.
  • Add 1/2 tsp oil to the skillet reducing heat to low.
  • Saute green onions and garlic until tender.
  • Deglaze the pan with broth and wine (scraping browned bits from pan).
  • Add lemon juice and parsley.
  • Bring mixture to a boil over high heat (3 min).
  • Add lemon peel and salt and pepper to taste.
  • Return chicken to skillet and coat with sauce.
  • Cover skillet for 5 minutes over medium-low heat turning chicken once.
  • Plate the chicken and top with sauce and parsley for garnish.

POLLO AL LIMONE (LEMON CHICKEN)



Pollo Al Limone (Lemon Chicken) image

A wonderful recipe and one of my favorites. Any fresh herbs that are available will be delicious...even plain parsley. Try some fresh minced basil for an entirely different taste. You can prepare the chicken in the marinade in the morning and put it in the refrigerator until time to start making dinner. Prep time does not include time to marinate.

Provided by Alan in SW Florida

Categories     Chicken Breast

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 8

2 fresh lemons (preferably organic, but not necessary)
1 cup dry white wine
1/4 cup extra virgin olive oil, plus
2 tablespoons extra virgin olive oil
5 tablespoons minced fresh herbs (sage, thyme, rosemary, parsley, or basil, or whatever is available)
2 garlic cloves, minced
1 (3 -4 lb) whole chickens, cut into serving pieces (or use 3 to 4 pounds of your favorite chicken parts)
salt & freshly ground black pepper, to taste

Steps:

  • Grate the zest of the lemons into a bowl that is large enough to hold the chicken pieces, and then squeeze in all the lemon juice, holding back the seeds. Whisk in the white wine, 1/4 cup of olive oil, the fresh herbs, and the garlic. Add the chicken pieces, turning them to coat well with the marinade. Set aside, covered, in a cool place to marinate for several hours (or prepare the chicken in the morning and refrigerate until time to start cooking dinner).
  • When ready to cook, preheat oven to 350 degrees F.
  • Heat the remaining 2 tablespoons of olive oil in a large frying pan.
  • Drain the chicken pieces, reserving the marinade, and saute them over medium heat until they are golden and crisp on all sides, about 7 minutes a side. Place the chicken pieces in an oven dish that is large enough to hold them in a single layer. Pour the reserved marinade into the frying pan and bring to a boil, scraping up all the brown bits in the pan. Pour the marinade over the chicken pieces and set the dish in the oven. Bake for about 35 minutes, or until the chicken pieces are done (the juices will run clear when you prick a piece with a fork.) Taste for seasoning, adding salt and pepper as desired.
  • Serve immediately in the baking dish in which the chicken was baked, or remove to a heated platter and pour the pan juices over.

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