Amazon.com Widgets
RecipesNow.com
Subscribe to our FREE eMail Newsletter!   See the HTML Version of
the Latest NewsLetter!
First Name: eMail:
  HomeWhat's Cool RandomMy Recipe BoxAddModify
FAQsNewsLetterWebMaster$PlugsJoin!LogIn/LogOut
Home : Entrees : Chicken : Olive Garden's Chicken Castellina

Makes 4 Servings
Save To My Favorites Save to Recipe Box!
Rate This! Rate This Item!
Review It Write A Review!
Send to a friend! Send To A Friend!
Printer Friendly Version Print It Out!
Report A Bad Link! Report A Bad Link!
Share On Facebook
Share On Twitter
Olive Garden's Chicken Castellina

Contributed by: NAPSA

Restaurant Offers Timeless Italian Specialties

Restaurant Offers Timeless Italian Specialties
(NAPS) - A delizioso selection of approachably authentic Italian fare is reflected in the expanded menu at one of America's most beloved ristoranti.

Featuring such distinct ingredients as pancetta and sage, Olive Garden's new entrees capture the essence of Italian cuisine. A passion for dishes prepared with the freshest ingredients is reflected in each of the new entrees: Three Meat Ravioli, Stuffed Chicken Siena, Chicken Castellina and Salmon Piccata.

Many of the dishes on the menu are inspired by the Olive Garden Riserva di Fizzano restaurant and Olive Garden's Culinary Institute of Tuscany in Italy.

Ingredients:

  • Chicken ingredients:

    • 1 1/2 lbs. skinless boneless chicken breasts, cut in 1-1 1/2-inch pieces
    • 6 oz. flour
    • 1/4 tsp. salt
    • 1/4 tsp. pepper
    • 1 1/2 oz. olive oil
    • 2 oz. white wine
    • 1 1/2 lbs. cooked pasta
    • fresh parsley, chopped

  • Castellina sauce ingredients:

    • 2 oz. bacon, diced
    • 3 oz. butter, cubed
    • 1 tsp. garlic, chopped
    • 2 oz. sun-dried tomatoes, diced
    • 12 oz. heavy cream
    • 12 oz. milk
    • 1 oz. cornstarch
    • 2 oz. grated Parmesan
    • 3 oz. smoked Gouda, chopped
    • 3 oz. mushrooms, sliced
    • 8 1/2 oz. can sliced artichokes, drained
    • 1 tbsp. fresh rosemary, chopped
    • 1/2 tsp. salt
    • 1/4 tsp. pepper

Directions:

Sauce preparation:

In a 3-quart sauce pan or large pot, saute bacon over medium/high heat until crisp and golden (not dark). Lower heat, add butter and melt. Add garlic and sun-dried tomatoes. Saute for approximately one minute stirring frequently (do not brown).

Whisk in cream, milk and cornstarch. Raise heat to medium/high. Whisk in Parmesan and Gouda.

Once cheese melts, add remaining ingredients and bring to a boil stirring continuously. Remove from heat and let stand uncovered.

Chicken preparation:

Mix flour with salt and pepper. Coat chicken in seasoned flour, shake off all excess flour.

Heat olive oil in large saute pan. Add chicken in a single layer and cook until golden brown on both sides (approx. seven minutes). Using a meat thermometer, make sure the internal temperature of the thickest piece of chicken reaches 165 F.

Add wine to pan (caution: there will be a low flame in pan). Toss gently until wine is evaporated. Once reduced, bring to a boil on medium/high heat.

Place 6 ounces of cooked pasta on each plate. Evenly distribute chicken and sauce over pasta. Garnish with chopped parsley.

Serving Size: Makes 4 Servings


 Search
 Categories
 Featured

 Links

 • Send an eCard
 • Contact WebAdmin!


More search options
HomeWhat's Cool RandomMy Recipe BoxAddModify
FAQsNewsLetterWebMaster$PlugsJoin!LogIn/LogOut
Shop4WebHost.com All material copyright 2001 - 2016 Link To Us RSS Feeds PlugBoard Privacy Policy EBORecipes.com