Potato Parmesan Chicken

This Olive Garden dish contains parmesan cheese and potato crusted chicken breasts served with linguine in a creamy garlic scampi sauce. This restaurant copycat recipe is broken down into steps so that you can make it at home.

Olive Garden Copycat Recipe

Serves 4

4 boneless skinless chicken breast halves
1/2 cup instant potato flakes
1/4 cup grated parmesan cheese
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon pepper
2 eggs, beaten
2 tablespoons cooking oil

To make the Chicken:  In a shallow dish, mix together potato flakes, Parmesan cheese, garlic powder, oregano, 1 teaspoon salt and 1/2 teaspoon pepper. Dip chicken, first in beaten eggs and then in potato mixture, coating all sides well. In large skillet over medium high heat, place oil. Add chicken and cook until browned, about 3 minutes per side. Remove chicken to baking sheet and place in 350 degree oven for about 15 minutes or until internal temperature reaches 165 degrees.

Garlic Scampi Linguine:
1 lb linguine, cooked

2 tablespoons olive oil
2 tablespoons finely chopped shallot
1 large clove garlic, pressed
1/2 cup Chardonnay wine
1 cup chicken broth, divided

1 tablespoon lemon juice
1 cup heavy cream
1/2 cup butter
1 cup finely chopped tomatoes
2 tablespoons chopped fresh parsley
1/4 cup grated Romano cheese

To make Sauce: Add 1 tablespoon of to a large skillet. Cook the shallots and garlic in the oil until soft, about 2 minutes. Pour in the wine, 1/2 cup chicken broth, and the lemon juice. Simmer for about 5 minutes, or until reduced to about 3/4 cup. Stir in the remaining 1/2 cup of chicken broth, tomatoes and the cream, and simmer until sauce is reduced and thickened slightly, approximately 10 minutes more. Add the butter, and stir until melted.

To Serve:  Pour the sauce over hot pasta.  Sprinkle with the parsley and Romano cheese before serving.  Place a chicken breast on top of the pasta

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