28 Reviews of Olive Garden Pollo Limone (Lemon Chicken)

From: patticakes

On Mar 4, 2003

this wonderfully lemony chicken was so tender you could easily cut it with just a fork. i had six half breasts so i doubled the sauce. i put the extra sauce on our rice and fresh asparagus, too. it was fairly quick to cook, but it took me longer than 15 minutes to prep. getting the chix washed, trimmed and pounded took some time. i couldn't prep the sauce while the chix browned because browning went quickly and needed my attention. next time, i'll prep it all early in the day. we all really enjoyed this fresh dish!

From: Paja

On Apr 12, 2003

This was very delicious. The sauce was very lemon-y which matched beautifully with the chicken breast. I thickened the sauce with corn starch after removing the breasts and the sauce was wonderful on rice. A really nice balance of flavours with the lemon, wine, and parsley! The key was browning the breasts and removing before quite cooked through and then finishing the cooking in the sauce, so that they were just barely cooked and therefore moist and flavourful!

From: Sylvie Fortin

On Dec 16, 2003

I've been looking for a recipe like this for a long time, and was totally thrilled with it. Thank you so much for posting it! The only change I made was to add a "slurry" (don't know the technical terminology for blending flour and water together) to thicken the sauce, and added a dab of butter at the very end to glaze up the sauce a bit. It was absolutely wonderful! Will be making this a lot!

From: DA in PA

On Feb 17, 2006

Very, very tasty and easy to make. Low in calories too! What more can one ask for This one will go into my book of favorites for sure! I served it with basmati rice and steamed asparagus. I used Chardonnay wine and italian flat leaf parsley (not curly). Flat leaf is much better in flavor. Thanks Christina!

From: chef god

On Dec 21, 2006

Made it tonight for wife and father-in-law... they loved it. Easy to make and the aroma was delicious. I added some heavy cream to sauce before putting the chicken back in. C'mon... we can all use a little more fat and calories for the holidays!!

From: TracyRDH

On Apr 9, 2005

The fam loved this. I also increased the sauce ingreadients. This one's a keeper

From: Pam-I-Am

On Aug 16, 2006

Wow! This dish was fantastico!!! Even my 10 yo daughter loved it. (She's a big Olive Garden fan) I sauteed the chicken in my stainless steel frying pan (not the non-stick) so I needed more than a teaspoon of olive oil to keep the chicken from sticking and to make that nice brown crusties in the bottom. I then just added less olive oil to the second step for the sauce. After it was fininshed, I thought the sauce was so good, I wished I had doubled it (future chef's - do this for sure!!) I would have loved more sauce to put on the angel hair pasta I serve it on. It was easy and quick, but messy. Prepare to do a few dishes after dinner. A real keeper - great for company!

From: Tigerlillyblu

On Oct 22, 2006

Pretty good, the key is the simmering process (thickening stage). Next time, I may whisk an egg and dip the cutlets in before adding the coat of flour.

From: mama's kitchen

On Mar 14, 2006

Wonderful! Loved that this was done in 30 minutes. The chicken and sauce was ready in the time it took to boil water and cook some pasta. Worth 100 stars in my book. I too added cornstarch to thicken the sauce and served with some mini penne- wonderful meal. I also added 1 t dried thyme bc I love it- and it added just a little more flavor. Thanks for sharing!

From: Laureen in B.C.

On Feb 10, 2008

This was a very easy recipe to put together and had a nice flavor,but not may favorite lemon chicken recipe. We also found that it did make much sauce. Thanks