Olive Garden Chicken With Lemon Sage Sauce Recipes

LEMON SAGE BAKED CHICKEN WITH OLIVES

Steps:

• Prepare your lemon sage marinade. In blender or food processor, blend together sage, lemon juice, lemon zest, onion, garlic, olive oil, seasonings, and mustard. The marinade should be creamy and smooth (see notes if don't have food processor).
• Place cleaned/trimmed skinless chicken in large bowl or casserole dish.
• Pour the marinade over the chicken thighs or chicken breast. Reserve a small amount of marinade for brushing chicken with marinade, once baked. (optional)
• Place chicken in fridge to marinate for at least 30 minutes or up to 2 hours. If you are using chicken breast, marinade for at least 1 hour in fridge first.
• After the chicken has marinated, preheat oven to 400 F.
• Place the marinated chicken and sliced onion in an oven safe skillet. Brown chicken and onion on medium high for 3 -5 minutes, flip chicken once while browning cooking. Remove from heat.
• Add the olives around the chicken and lemon slices on top of each piece of chicken.
• Season with pepper.
• Bake/Roast for 25 -30 minutes, checking internal temperature at 20 minutes to see progress. If you are using thick chicken breast, you might have to cook longer.
• Broil last 2-3 minutes to create a crispy outside on the chicken and lemon slices on top.
• Remove and let sit for 8-10 minutes before touching serving.
• - Brush baked chicken with the reserved marinade

LEMON-SAGE CHICKEN

Steps:

• Flatten chicken to 1/2-in. thickness. In a shallow bowl, combine the eggs, cheese and seasonings. Place flour in another shallow bowl. Coat chicken with flour, then dip in egg mixture., In a large skillet, brown chicken in oil in batches. Transfer to a greased 15x10x1-in. baking pan. Bake, uncovered, at 375° for 15-20 minutes or until a thermometer reads 170°., In the drippings, saute shallot until tender. Add garlic; cook 1 minute longer. Add the wine, lemon juice, herbs and lemon zest; cook over medium heat until liquid is reduced by half. Add cream; cook until thickened, stirring occasionally. Stir in butter until melted. Serve sauce with chicken.

OLIVE GARDEN CHICKEN WITH LEMON SAGE SAUCE

Steps:

• Pre-heat oven to 350ºF.
• To make the PICCATTA BATTER, combine eggs, cheeses, parsley and basil together in a large mixing bowl. Set aside.
• To prepare the CHICKEN, pound chicken breasts until ¼" thick.
• Dredge chicken in the flour mixture and dip it in the Piccata batter; coat evenly on both sides.
• Heat olive oil in a large skillet on medium heat. Place chicken in the skillet and fry until edges are golden brown on each side.
• Transfer chicken from skillet into a baking pan.
• BAKE in a 350ºF oven for 5-6 minutes, until juices run clear.
• To make the SAUCE, drain 3/4 of the oil from skillet and add the shallots, garlic and herbs.
• Saute over medium heat until shallots are transparent.
• Add lemon juice, lemon zest, white wine and reduce liquid by 1/2.
• Add heavy cream and simmer until the sauce has thickened slightly.
• Remove pan from heat and whip in the cold butter.
• Season to taste with salt and pepper.
• To SERVE, pour ¼ cup of sauce on plate and place chicken on top. Serve immediately.

LEMON & SAGE ROASTED CHICKEN

Steps:

• Combine lemon juice, 1/4 cup oil, garlic and sage in a shallow dish. Add chicken; turn to coat. Cover; refrigerate at least 4 hours. Drain and discard marinade., Loosen chicken skin; rub butter underneath. Fill cavity with lemon wedges. Place chicken, breast side up, on a rack in a roasting pan., Stir together potatoes, onions, salt, pepper and remaining oil. Arrange around chicken. Roast, uncovered, at 350° until a thermometer inserted in thickest part of thigh reads 170°-175°. If chicken browns too quickly, cover loosely with foil. Let stand 15 minutes before carving.

LEMON-SAGE CHICKEN CUTLETS

Steps:

• Slice each chicken breast in half horizontally to make 2 thin cutlets. Sprinkle lightly with water, place between two sheets of plastic wrap and pound until 1/4 inch thick. Season with salt and pepper.
• Pour some flour into a shallow dish and season with salt. Lightly beat the eggs with the lemon juice in another shallow dish.
• Heat the olive oil in a large skillet over medium heat. Dredge the cutlets in the flour, shaking off any excess; dip in the lemon-egg mixture, coating both sides. Add the cutlets to the skillet and cook until golden on the bottom, about 2 minutes. Add the sage leaves to the skillet, then turn the cutlets and cook until golden on the other side, about 2 more minutes. Transfer the cutlets and sage to a paper towel-lined plate.
• Pour out any remaining oil from the skillet. Add the wine and chicken broth and cook over medium-high heat until reduced by half, about 5 minutes. Add the butter and swirl until melted.
• Transfer the chicken to a platter. Top with the fried sage and drizzle with the pan sauce. Serve with lemon wedges and grains on the side.
• Toss 2 cups cubed winter squash and 1 pint cherry tomatoes with olive oil and salt on a baking sheet; roast at 425 degrees F until tender, 25 minutes. Meanwhile, combine 1 cup farro or barley in a saucepan with 1/2 teaspoon salt, a pinch of red pepper flakes, a bay leaf and enough water to cover by 1 inch. Bring to a simmer over high heat, then reduce the heat to medium low and cook, uncovered, until al dente, 15 to 20 minutes. Drain the farro (remove the bay leaf) and toss with the squash, tomatoes, 1 tablespoon olive oil and 3 tablespoons each chopped parsley and grated pecorino. Season with salt and pepper.

BRAISED CHICKEN WITH LEMON AND OLIVES

Steps:

• Pat chicken thighs dry with paper towels. Season well with salt and pepper and place in an earthenware baking dish in one layer, skin side up. Sprinkle with red pepper, garlic, fennel and rosemary and drizzle with olive oil. Rub seasoning into thighs on all sides. Tuck lemon wedges here and there. Let marinate for 15 minutes. Heat oven to 375 degrees.
• Put baking dish in oven, uncovered, and roast until skin browns lightly, about 20 minutes. Scatter olives evenly over chicken and add broth. Cover tightly and bake for 1 hour, until meat is very tender when probed with a skewer.
• Remove thighs and lemon wedges and arrange on a platter. Keep warm. Pour pan juices into a saucepan and quickly skim fat from surface. Over high heat, simmer rapidly until reduced by half. Spoon juices over chicken, sprinkle with parsley and serve.

OLIVE GARDEN CHICKEN WITH LEMON MARJORAM SAUCE

Steps:

• Preheat oven to 350°F.
• PICCATTA BATTER:.
• Combine eggs, cheeses, parsley and basil together in a large mixing bowl.
• CHICKEN:.
• Flour the chicken breast in the flour mixture and dip it in the Piccatta batter.
• Coat evenly on both sides.
• Heat the olive oil in a large skillet on medium heat.
• Carefully place it in the skillet and fry.
• When edges are golden brown, turn over and brown the other side.
• Transfer chicken from pan and place it in baking pan.
• Place in a 350 degree oven for 10-12 minutes.
• Using the pan the chicken was cooked in, drain all but 1/4 of the oil.
• Over medium heat add the shallots, garlic and herbs, saute until the shallots are transparent.
• Add the lemon juice, lemon zest, white Zinfandel wine and reduce the liquid by 1/2.
• Add the heavy cream and simmer until the sauce has thickened slightly.
• Remove sauce from heat and whip in the cold butter.
• Season to taste with salt and pepper.
• Pour 2 oz. of the sauce on the plate and place the chicken on top and serve.