About Olive Garden

Olive Garden is the leading restaurant in the Italian dining segment with more than 800 restaurants, more than 96,000 employees and more than $3.6 billion in annual sales. Olive Garden is a division of Darden Restaurants, Inc., (NYSE: DRI), which owns and operates more than 2,100 restaurants that generate over $8.5 billion in annual sales. Headquartered in Orlando, Fla., and employing more than 200,000 people, Darden is recognized for a culture that rewards caring for and responding to people. In 2014, Darden was named to the FORTUNE “100 Best Companies to Work For” list for the fourth year in a row. Olive Garden is committed to making a difference in the lives of others in the local community. As part of this commitment, Olive Garden restaurants have donated nearly 30 million pounds of food to local community food banks across the country.

Logo

Logo

Search

Venetian Apricot Chicken



















Grilled chicken breast in an apricot citrus sauce. Served with broccoli, asparagus and diced tomatoes.

Garlic Herb Seasoning (see recipe below)
Apricot Sauce (see recipe below)
Tomato Mixture (see recipe below)
1 bunch asparagus (remove bottom inch of stems)
1/2 pound Broccoli florets
1 tablespoon extra-virgin olive oil
4 (6 to 7 ounces each) chicken breast halves, boneless and skinless*
Chopped parsley for garnish

Blanch asparagus and broccoli for 1 minutes in a large pot of boiling salted water. Transfer immediately to an ice bath to stop the cooking process; set aside.

Preheat barbecue grill (spray grill with vegetable-oil cooking spray). Place chicken onto hot grill. Cover barbecue with lid, open any vents, and cook 20 to 30 minutes or until a meat thermometer registers an internal temperature of 165°F (juices will run clear when cut with the tip of a knife); turning once. Remove from grill and place on a large serving platter or individual serving plates.

In a large saute pan or frying pan over medium-high heat, add olive oil. Add cooled asparagus, cooled broccoli, and tomato mixture (keeping ingredients separated in the pan). Heat until mixture is hot (do not overcook, just heat). Remove from heat.

To serve, place asparagus and broccoli on platter or serving plates next to the grilled chicken. Sprinkle Garlic Herb Seasoning on broccoli. Pour tomato mixture on top of the asparagus and broccoli. Top chicken breasts with Apricot Sauce and garnish with chopped parsley.

Makes 4 servings.

Wine recommendation: Light and fruity white wine, such as pinot gris or pinot blanc or an Oregon pinot noir.


Garlic Herb Seasoning:
3 teaspoons garlic pepper
1 teaspoon Italian seasoning

In a small mixing bowl, combine garlic pepper and Italian seasoning; set aside.

Apricot Sauce:
1/2 cup chicken stock or broth
1/2 cup apricot preserves
Salt and pepper to taste

In a sauce pan over medium-high heat, add chicken stock and apricot preserves. Add salt and pepper to taste. Bring just to a boil and remove from heat; set aside.

Tomato Mixture:
1/2 pound Roma tomatoes, cut into 1-inch pieces
6 basil leaves, cut into 1/2-inch pieces
1 teaspoon garlic pepper
Salt to taste.

In a large bowl, combine tomatoes, basil, garlic, pepper, and salt; set aside.




No comments: