Chicken Vino Bianca II
This is a copycat recipe from Olive Garden, modified. I also used fresh onion, mushrooms, and garlic that I grew myself. This recipe can be a family meal, or served at a special occasion or dinner party.
This is a copycat recipe from Olive Garden, modified. I also used fresh onion, mushrooms, and garlic that I grew myself. This recipe can be a family meal, or served at a special occasion or dinner party.
- salt to taste
- 1/3 cup olive oil
- 1 onion sliced
- 4 boneless chicken breasts sliced into wide strips and pounded thin
- 1/4 cup all purpose flour
- 4-6 cloves fresh garlic crushed
- 1/2 cup white wine ex
- 1 package fresh mushrooms sliced
- 1 package linguine pasta
- freshly ground pepper to taste
- 1 tomato (roma) chopped
- Carbohydrate 83.8604640608171 g
- Cholesterol 174.912 mg
- Fat 8.03961560458709 g
- Fiber 1.84938034496365 g
- Protein 58.3305139731402 g
- Saturated Fat 1.42584280063339 g
- Serving Size 1 1 Serving (359g)
- Sodium 844.838640000092 mg
- Sugar 82.0110837158534 g
- Trans Fat 1.41258840012422 g
- Calories 668 calories
Step-by-step
- Pound chicken breast thin.
- Dredge in flour and cook in olive oil until golden brown on each side.
- Remove chicken and place on plate and keep warm.
- Meanwhile cook pasta following directions on box, and while pasta is cooking, add thinly sliced onions and garlic to skillet.
- Pour in white wine, and cook until onions are cooked.
- Then place chicken back in skillet and throw in mushrooms and chopped tomato.
- Cook until mushrooms are tender.
- Drain pasta.
- Pour pasta on a platter and place chicken breasts with vegetables and sauce on top.
- Serve with garlic bread and you have a great meal.
Standard ingredient lists omit the critical importance of moisture management before flour hits poultry. Patting the pounded chicken cutlets entirely dry with paper towels ensures the all-purpose flour adheres in a thin, even layer rather than clumping into gummy patches. Without this dry surface, the olive oil fails to create an even golden crust during the sear.
Searing requires a heavy skillet maintained at medium-high heat so the proteins develop a deep brown exterior within three minutes per side. Overcrowding the pan drops surface temperature rapidly, releasing internal juices that boil the meat instead of frying it. Remove the cutlets promptly when they reach an internal temperature of 165 degrees Fahrenheit to prevent the lean white meat from turning fibrous.
Deglazing the hot pan with white wine extracts the caramelized fond left behind by the flour and poultry. Simmer the alcohol until the sharp aroma mellows completely, signaling that the harsh ethanol has evaporated and left only concentrated acidity. Adding crushed garlic and sliced onions at this stage allows them to soften in the reducing liquid without scorching.
Balancing the tender mushrooms with the firm bite of al dente linguine relies on precise timing. Toss the pasta directly with the wine sauce and vegetables so the starch binds the liquids into a cohesive coating rather than pooling at the bottom of the platter.
