Copycat Olive Garden Parmesan Crusted Chicken Recipe #59914
This does take a couple of extra steps, but it is worth it! From Copykat.com (http://www.copykat.com)
by JustaQT
50 min | 30 min prep
SERVES 2
- 1 cup plain breadcrumbs
- 2 tablespoons flour
- 1/4 cup kraft parmesan cheese
- 1 cup milk
- 6 slices chicken breasts, 1/2 inch thick (chicken tenders)
- vegetable oil (frying)
- 2 cups dry bow tie pasta
- 2 tablespoons butter
- 3 tablespoons olive oil
- 2 teaspoons crushed garlic
- 1/2 cup white wine (Chablis)
- 1/4 cup water
- 2 tablespoons flour
- 3/4 cup half-and-half
- 1/4 cup sour cream
- 1/2 teaspoon salt
- 1/8 teaspoon basil leaves
- 3/4 cup mild asiago cheese (finely grated)
Garnish
- 4 broccoli florets (lightly steamed)
- 2 white mushrooms (quartered lightly steamed)
- 1/4 teaspoon crushed red pepper flakes
- 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 in which oil has been 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: 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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5 stars