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Nutrition Facts
Serving Size 1 (434g) Recipe makes 4 servings The following items or measurements are not included below: fresh marjoram
Calories 1144
Calories from Fat 795		(69%)
Amount Per Serving		%DV
	Total Fat 88.3g	135%
	Saturated Fat 33.4g	167%
	Monounsaturated Fat 43.0g
	Polyunsaturated Fat 7.0g
	Trans Fat 0.0g
Cholesterol 391mg		130%
Sodium 321mg		13%
Potassium 689mg		19%
Total Carbohydrate 30.7g		10%
	Dietary Fiber 1.2g	4%
	Sugars 1.0g
Protein 52.5g		104%
detailed view... how is this calculated?

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Olive Garden Chicken With Lemon Marjoram Sauce

Recipe #184639 | 55 min | 25 min prep | add private note

⁽⁶⁾ RATE IT NOW Print Recipe

By: Cooks4_6
Sep 4, 2006

I made this for dinner tonight and it tasted fabulous! It was the best Chicken Picatta recipe I have ever had. I made some changes since I first posted the recipe, and suggest you double the sauce if you want to top pasta in addition to the chicken. Personally, I serve it with garlic mashed potatoes. (I save the little garlic containers I get from Papa John's Pizza and mash them into my potatoes — easy and yummy)

SERVES 4 (change servings and units)

Ingredients

24 ounces boneless skinless chicken breasts, split and pounded flat (4, 6 oz. portions)
1 cup flour, seasoned with
salt and black pepper
3 whole eggs
1/3 cup fresh parmesan cheese, grated (preferably a combination of grated parmesan and romano cheese)
1 tablespoon fresh parsley, chopped
1 tablespoon fresh basil
3/4 cup olive oil (or as needed)
1/4 cup shallot, finely chopped
1 tablespoon garlic, chopped
2 tablespoons fresh marjoram, finely chopped
2 tablespoons parsley, chopped
1/4 cup lemon juice
1 tablespoon lemon zest
1/2 cup white zinfandel wine
1 cup heavy cream
3 ounces unsalted butter, cold
1 pinch salt and pepper (to taste)

Directions

1
Preheat oven to 350°F.
2
PICCATTA BATTER:.
3
Combine eggs, cheeses, parsley and basil together in a large mixing bowl.
4
CHICKEN:.
5
Flour the chicken breast in the flour mixture and dip it in the Piccatta batter.
6
Coat evenly on both sides.
7
Heat the olive oil in a large skillet on medium heat.
8
Carefully place it in the skillet and fry.
9
When edges are golden brown, turn over and brown the other side.
10
Transfer chicken from pan and place it in baking pan.
11
Place in a 350 degree oven for 10-12 minutes.
12
Using the pan the chicken was cooked in, drain all but 1/4 of the oil.
13
Over medium heat add the shallots, garlic and herbs, saute until the shallots are transparent.
14
Add the lemon juice, lemon zest, white Zinfandel wine and reduce the liquid by 1/2.
15
Add the heavy cream and simmer until the sauce has thickened slightly.
16
Remove sauce from heat and whip in the cold butter.
17
Season to taste with salt and pepper.
18
Pour 2 oz. of the sauce on the plate and place the chicken on top and serve.

Questions about this recipe?

Featured Reviews for This Recipe

From: bluemoon downunder

On Jun 15, 2009

Wonderfully clear instructions, truly delicious recipe: basically a fabulous blend of flavours. Loved the balance of herbs and the citrus flavourings. I varied this only in that I used a low-fat cream, and really wouldn't want to change the recipe in any way at all. I heeded the advice of doubling the sauce and was SO glad that I'd done so. WOW! SO yummy! Thank you for sharing this super recipe! Made for Zaar Stars Tag.

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From: JusMeLinnie

On Feb 1, 2009

We had this with linguine noodles and I doubled the sauce so I could pour some over our pasta. It was a sensational dish, with many flavors and we loved it very much!

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From: diner524

On Mar 22, 2009

WOW!!! This was an amazingly delicious chicken dish!! My 16 yo DS stated that this might be the best chicken I have ever made before!! I used 4 chicken cutlets (less than 24 ounces) but kept all the sauce ingredients at the amounts written. I didn't have the fresh herbs so subbed dry and used a white Chardonay wine. I served this fettucine alfredo, green beans and cuban bread. I had plenty of sauce to serve with just the chicken but if I were serving it over pasta would double or triple the sauce. I didn't feel the cream overpowered the lemon flavor at all, but I also made sure to reduce the wine/lemon mixture to concentrate their flavors before adding the cream and feel the lemon zest is essential to the sauce for the added lemon flavor. This will now become part of our family's monthly rotation. Thanks so much for sharing this recipe. Made for PRMR.

1 person found this review helpful

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From: ~Jen~

On May 8, 2008

Fabulous and wonderful are understatements...this is one of the best recipes I've tried on Zaar, despite my lightening it up in many ways. The sauce should at least be doubled. There is not enough, especially if you wanted extra to put over mashed potatoes or pasta. This was my first time using fresh marjoram which I've been wanting to try since it's one of the highest rated antioxidant herbs, but I couldn't taste it; the lemon and wine are dominant flavors. By the way, Olive Garden doesn't have this on the menu--and this blows away anything you'd ever get there! Made in honor of a cancer survivor for A Taste of Yellow for Livestrong Day.

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