OLIVE GARDEN POLLO SAN MARCO
Make and share this Olive Garden Pollo San Marco recipe from Food.com.
Provided by Member 610488
Categories Chicken Breast
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- Preheat a heavy non-aluminum Dutch oven over moderately high heat and add the olive oil. When the oil is fragrant, add the chicken meat pieces and sauté, turning frequently for 5 or 6 minutes until lightly browned on all sides.
- Add the onions and carrots and sauté, stirring constantly, until the onions are translucent, about 2 minutes. Add the garlic and sauté about 30 seconds. Do not allow the garlic to brown. Immediately add the broth to the pot. Stir bits and pieces loose from the bottom of the pot.
- Add all additional ingredients, except Wondra Flour, and lower the heat to a gentle simmer. Ladle out 1 ladle worth of liquid into a measuring cup. Mix flour into liquid to make a slurry. Pour mixture back into pot and stir. Cover with lid and simmer gently, stirring occasionally, until the chicken meat pieces are tender, but not soft, about 5 to 10 minutes.
- As the sauce is finishing cooking, add 3 tbsp oil to a heavy skillet and sauté the bell peppers, squashes and broccoli over medium heat until just crisp-tender. Add the veggies to the sauce when the chicken meat is tender, blend all together and simmer 10 minutes.
- Adjust the salt, pepper and herb levels to taste. Toss the cooked pasta with 1 tbsp oil to prevent sticking and add to the sauce; blend chicken, veggies and sauce thoroughly and serve along with Parmesan cheese.
CHICKEN SAN MARCO
This recipe is great served with your favorite pasta and a green salad. Even my picky teenagers liked this.
Provided by ChefDebs
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Mix together basil, parmesan and breadcrumbs, set aside.
- Pound out chicken breasts, coat with flour, dip in egg wash and then coat with parmesan mix.
- In a skillet on med heat, add a little oil and saute chicken until golden brown on both sides.
- To make sauce, saute the garlic in the butter on med heat for 1 min ( do not brown).
- Then add the heavy cream and reduce until thickens, add salt and pepper.
Nutrition Facts : Calories 1876.6, Fat 129.7, SaturatedFat 72.2, Cholesterol 787.7, Sodium 1470, Carbohydrate 98.8, Fiber 4.7, Sugar 4.9, Protein 78.2
CHICKEN SAN REMO
This is an incredibly, delicious chicken dish. I have make it twice, once using regular fresh spinach and once with the fresh baby spinach and I highly recommend using the baby. You're gonna love this!!!!
Provided by Boca Pat
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 661.6, Fat 50.1, SaturatedFat 21, Cholesterol 226, Sodium 553.6, Carbohydrate 12.7, Fiber 1.8, Sugar 1, Protein 38.1
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