Chicken Castellina Olive Garden Copycat Recipes

THE OLIVE GARDEN - CHICKEN CASTELLINA

Steps:

• Sauce.
• SAUTÉ pancetta (or bacon) in a 3-qt sauce pan or large pot, over medium/high heat until crisp and golden brown. Reduce heat, add butter and allow it to melt. Add garlic and sun-dried tomatoes. Sauté for approximately one minute, stirring frequently (do not brown).
• WHISK in cream, milk and cornstarch. Raise heat to medium/high. Whisk in Parmesan and Gouda cheeses. Once cheese melts, add remaining ingredients and bring to a boil, stirring continuously.
• REMOVE from heat and let stand uncovered.
• Chicken.
• MIX flour with salt and pepper. Coat chicken in seasoned flour, shaking off excess flour.
• HEAT olive oil in large sauté pan. Add chicken in a single layer and cook until golden brown on both sides (approximately 7 minutes total). Juices should run clear.
• ADD wine to chicken in pan (caution: there will be a low flame in pan). Toss gently until wine is evaporated. Add sauce and bring to a boil on medium/high heat.
• TRANSFER drained, cooked pasta to large platter. Evenly distribute chicken and sauce over pasta.
• GARNISH with chopped parsley and serve.

CHICKEN & SAUSAGE MIXED GRILL (OLIVE GARDEN COPYCAT)

Steps:

• MARINADE:.
• MIX pepper oil, rosemary, lemon juice, salt, bay leaves and pressed garlic in a large baking dish.
• SKEWER:.
• CUT each piece of chicken in half lengthwise. Thread each chicken piece onto a skewer; add a cherry tomato to the end of each skewer. Place chicken skewer in the marinade and marinate for at least 3 hours.
• BAKE sausage at 350°F for 20 minutes. Cut each link into three pieces and set aside.
• GRILL chicken until juices run clear and pieces are completely cooked.
• THREAD sausage pieces on skewer. Grill until sizzling and juices are running clear.
• PLACE cooked skewers on large platter. Garnish with rosemary sprigs, lemon halves and any remaining cherry tomatoes.

CHICKEN CASTELLINA

Steps:

• SAUCE:.
• In a 3-qt sauce pan or large pot, sauté pancetta (or bacon) over medium/high heat until crisp and golden (not dark).
• Lower heat, add butter and melt.
• Add garlic and sun-dried tomatoes.
• Sauté for approximately one minute stirring frequently (do not brown).
• Whisk in cream, milk and cornstarch. Raise heat to medium/high.
• Whisk in Parmesan and Gouda.
• Once cheese melts, add remaining ingredients and bring to a boil stirring continuously.
• Remove from heat and let stand uncovered.
• CHICKEN & PASTA PREPARATION:.
• Mix flour with salt and pepper.
• Coat chicken in seasoned flour, shake off excess flour.
• Heat olive oil in large sauté pan.
• Add chicken in a single layer and cook until golden brown on both sides (it should take approximately seven minutes). Using a meat thermometer, make sure the internal temperature of the thickest piece of chicken reaches 165 degrees.
• Begin pasta in a separate pot according to package directions.
• Add wine to chicken in pan (caution: there will be a low flame in pan). Toss gently until wine is evaporated.
• Once reduced, add sauce and bring to a boil on medium/high heat.
• Place 6 oz of cooked pasta on each plate.
• Evenly distribute chicken and sauce over pasta.
• Garnish with chopped parsley.

CHICKEN GIARDINO (OLIVE GARDEN COPYCAT)

Steps:

• SAUCE PREPARATION:.
• MELT butter in a sauce pan over medium heat. Stir in thyme, garlic pepper and rosemary. Whisk to thoroughly blend and cook for 1 minute.
• COMBINE chicken broth, water, wine, milk, and lemon juice in a mixing bowl. Add cornstarch and whisk until cornstarch has dissolved and there are no lumps.
• ADD liquid mixture to sauce pan. Whisk all ingredients together and bring to a boil. Season with salt and pepper to taste, then remove from heat.
• CHICKEN & VEGETABLES PREPARATION:.
• COMBINE all chicken ingredients in a mixing bowl and blend well.
• MARINATE for 30 minutes.
• HEAT a saute pan over medium-high heat. Add 1/4 cup extra virgin olive oil.
• SAUTE chicken strips until internal temperature reaches 165°F.
• ADD all vegetables and saute until cooked through.
• ADD cooked, drained pasta and sauce to saute pan. Stir until pasta is thoroughly coated with sauce.
• TRANSFER to a serving platter and garnish with chopped parsley.