Olive Garden's Parmesan Crusted Chicken
Source of Recipe
Country Life
List of Ingredients
1 C. Plain Bread Crumbs
2 Tbsp. Flour
1/4 C. Kraft Parmesan Cheese
1 C. Milk
6 (1/2") Thick Pieces of Chicken Breast Strips (chicken
tenders)
Vegetable Oil ( frying )
2 C. dry Bowtie Pasta
2 Tbsp. Butter
3 Tbsp. Olive Oil
2 tsp. Crushed Garlic
1/2 C. White Table Wine (Chablis)
1/4 C. Water
2 Tbsp. Flour
3/4 C. Half and Half
1/4 C. Sour Cream
1/2 tsp. Salt
1/8 tsp. Basil Leaves
3/4 C. Mild Asiago Cheese ( finely grated)
Recipe
Prepare pasta according to package directions. Wash and drain
chicken strips. Mix breadcrumbs, flour,
and Parmesan cheese together. Place milk in dish for dipping.
Dip chicken in breadcrumb mixture and then
in milk and then back in breadcrumbs. Place in fry pan that
the oil has bee heated and fry at medium to
medium low temperature until golden. Remove and drain
chicken. In a saucepan on medium heat, melt
butter, add olive oil. Whisk in flour until mixture is
blended. Quickly add garlic, water, and 1/2 teaspoon of
salt stir well. Add wine and blend. Immediately add half and
half and sour cream stir. When mixture is
smooth add grated cheese stir until melted. Finally sprinkle
fresh basil in the sauce and stir lightly and
remove from heat.
Garnish
4 Broccoli Florets (lightly steamed)
2 White Mushrooms (quartered lightly steamed)
1/4 tsp. Crushed Red Pepper
Assembly:
Place 2 cups pasta in individual a pasta dish. Spoon about
1/2 - 3/4 cup sauce over pasta, add broccoli
and mushrooms. Place Parmesan Chicken on pasta and sprinkle
red crushed pepper and add grated
Parmesan cheese if desired.
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