Description: Lightly coated chicken breasts skillet fried with sauteed mushrooms in a Marsala sauce.
Ingredients
1/4 cup cake flour (Wondra)
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon oregano
4 tablespoons oil
4 tablespoons butter
4 chicken half breasts - boneless, skinless
1 cup fresh mushrooms, sliced
1/2 cup Marsala wine
Directions
1. In shallow dish, combine flour, salt, pepper and oregano; stir to blend.
2. In heavy skillet, heat oil and butter until butter melts and mixture bubbles lightly.
3. Dredge chicken in seasoned flour; shake off excess; saute in pan 2 minutes for the first side or until lightly browned; as you turn chicken, add mushrooms around the chicken pieces. Cook about 2 more minutes, until lightly browned on the second side; stir mushrooms. Once the second side is lightly browned, add wine around the pieces; cover and simmer for 10 minutes.
4. Transfer to plates and serve.
Serves 4
Showing posts with label olive garden recipes. Show all posts
Showing posts with label olive garden recipes. Show all posts
Monday, August 17, 2009
Saturday, August 15, 2009
Olive Garden's Pasta E Fagioli
1 pound ground beef
1 small onion diced-1 cup
1 large carrot julienned-1 cup
3 stalks celery chopped-1 cup
2 cloves garlic minced
2 cans diced tomatoes - 14 1/2 ounce ea
1 can red kidney beans - 15 oz with liquid
1 can great northern beans - 15 oz with liquid
1 can tomato sauce-15 oz
1 can V-8 juice - 12 oz
1 tablespoon white vinegar
1-1/2 teaspoons salt
1 teaspoon oregano
1 teaspoon basil
1/2 teaspoon freshly-ground black pepper
1/2 teaspoon thyme
1/2 pound ditali pasta - 1/2 pkg
Brown the ground beef in a large saucepan medium heat. Drain off fat. Add
onion, carrot, celery and garlic and saute for 10 minutes. Add remaining
ingredients, except pasta, and simmer for 45-50 minutes.
Cook the pasta in 1 1/2 to 2 quarts of boiling water over high heat. Cook
for 10 minutes or just until pasta is al dente. Drain.
Add the pasta to the soup. Simmer for 5 to 10 minutes and serve
1 small onion diced-1 cup
1 large carrot julienned-1 cup
3 stalks celery chopped-1 cup
2 cloves garlic minced
2 cans diced tomatoes - 14 1/2 ounce ea
1 can red kidney beans - 15 oz with liquid
1 can great northern beans - 15 oz with liquid
1 can tomato sauce-15 oz
1 can V-8 juice - 12 oz
1 tablespoon white vinegar
1-1/2 teaspoons salt
1 teaspoon oregano
1 teaspoon basil
1/2 teaspoon freshly-ground black pepper
1/2 teaspoon thyme
1/2 pound ditali pasta - 1/2 pkg
Brown the ground beef in a large saucepan medium heat. Drain off fat. Add
onion, carrot, celery and garlic and saute for 10 minutes. Add remaining
ingredients, except pasta, and simmer for 45-50 minutes.
Cook the pasta in 1 1/2 to 2 quarts of boiling water over high heat. Cook
for 10 minutes or just until pasta is al dente. Drain.
Add the pasta to the soup. Simmer for 5 to 10 minutes and serve
Olive Garden Chicken Gnocchi Veronese
¼ cup extra virgin olive oil
1 small Vidalia onion, chopped
1 red bell pepper, sliced (julienned)
½ zucchini, sliced, (julienned)
Salt to taste
4 chicken breasts, sliced in ½” strips
2 small branches rosemary
1 garlic clove, minced
Juice of ½ lemon
Veronese Sauce
1 cup Parmesan cheese, grated
½ cup ricotta cheese
14 fl oz heavy cream
Gnocchi
2 qt water
6 oz all-purpose flour
2 eggs
2 lbs russet potatoes
2 tsp salt
OR
1 lb gnocchi (potato dumplings), cooked according to package directions
NOTE: You may make your own gnocchi by following the steps below, or you may purchase them already made.
Gnocchi
1.WASH potatoes and place in water. Cook potatoes until soft (cook time will depend on size of potatoes). Remove potatoes from water and cool in refrigerator.
2.PEEL cooled potatoes and push them through a fine grater (rice grater) until mashed; do not over-mash potatoes or they will get tough.
3.COMBINE potatoes, flour and eggs in a mixing bowl. Mix well until dough does not stick to hands (add small amounts of flour at a time if needed).
4.DIVIDE dough into 4 sections. Roll out each section into a long rope. Cut each rope into ½” pieces. Push fork tines on each piece for the classic gnocchi appearance.
5.BRING water to a boil in a sauce pot. Drop in gnocchi and cook until they float.
Chicken & Sauce
1.COMBINE garlic, lemon juice, rosemary and chicken slices in a mixing bowl. Let marinate for at least 2 hours.
2.COMBINE Parmesan cheese, ricotta cheese and heavy cream in a mixing bowl and set aside.
3.HEAT sauté pan on medium high. Add extra virgin olive oil, onions, bell peppers, and zucchini. Saute until onions are translucent (do not brown).
4.ADD marinated chicken slices and cook until slices are brown on all sides and internal temperature is 165°F. Reduce heat and add sauce mixture. Bring to a simmer.
5.DRAIN cooked gnocchi and add to pan with chicken, vegetables and sauce. Stir to coat gnocchi with sauce.
1 small Vidalia onion, chopped
1 red bell pepper, sliced (julienned)
½ zucchini, sliced, (julienned)
Salt to taste
4 chicken breasts, sliced in ½” strips
2 small branches rosemary
1 garlic clove, minced
Juice of ½ lemon
Veronese Sauce
1 cup Parmesan cheese, grated
½ cup ricotta cheese
14 fl oz heavy cream
Gnocchi
2 qt water
6 oz all-purpose flour
2 eggs
2 lbs russet potatoes
2 tsp salt
OR
1 lb gnocchi (potato dumplings), cooked according to package directions
NOTE: You may make your own gnocchi by following the steps below, or you may purchase them already made.
Gnocchi
1.WASH potatoes and place in water. Cook potatoes until soft (cook time will depend on size of potatoes). Remove potatoes from water and cool in refrigerator.
2.PEEL cooled potatoes and push them through a fine grater (rice grater) until mashed; do not over-mash potatoes or they will get tough.
3.COMBINE potatoes, flour and eggs in a mixing bowl. Mix well until dough does not stick to hands (add small amounts of flour at a time if needed).
4.DIVIDE dough into 4 sections. Roll out each section into a long rope. Cut each rope into ½” pieces. Push fork tines on each piece for the classic gnocchi appearance.
5.BRING water to a boil in a sauce pot. Drop in gnocchi and cook until they float.
Chicken & Sauce
1.COMBINE garlic, lemon juice, rosemary and chicken slices in a mixing bowl. Let marinate for at least 2 hours.
2.COMBINE Parmesan cheese, ricotta cheese and heavy cream in a mixing bowl and set aside.
3.HEAT sauté pan on medium high. Add extra virgin olive oil, onions, bell peppers, and zucchini. Saute until onions are translucent (do not brown).
4.ADD marinated chicken slices and cook until slices are brown on all sides and internal temperature is 165°F. Reduce heat and add sauce mixture. Bring to a simmer.
5.DRAIN cooked gnocchi and add to pan with chicken, vegetables and sauce. Stir to coat gnocchi with sauce.
Olive Garden Frozen Tiramisu
Espresso Syrup
1/4 cup hot espresso
1/4 cup granulated sugar
3/4 ounce Tuaca liqueur
3/4 ounce Kahlua liqueur
1 cup vanilla ice cream
1 cup ice
Garnish
whipped cream
cocoa
Espresso Syrup: Mix hot espresso with sugar, stirring to disolve the sugar.
Cool syrup.
To make the drink: Combine 1/2 ounce of express syrup in a blender with the
remaining ingredients. Blend until smooth.
Serve in a tall glass with whipped cream on top. Using a small strainer
sprinkle cocoa on top.
1/4 cup hot espresso
1/4 cup granulated sugar
3/4 ounce Tuaca liqueur
3/4 ounce Kahlua liqueur
1 cup vanilla ice cream
1 cup ice
Garnish
whipped cream
cocoa
Espresso Syrup: Mix hot espresso with sugar, stirring to disolve the sugar.
Cool syrup.
To make the drink: Combine 1/2 ounce of express syrup in a blender with the
remaining ingredients. Blend until smooth.
Serve in a tall glass with whipped cream on top. Using a small strainer
sprinkle cocoa on top.
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