OLIVE GARDEN COPYCAT CHICKEN VINO BIANCO

INGREDIENTS

• 2 scăllions, chopped (divided)
• 2 Romă tomătoes, diced (divided)
• 1/2 cup fresh grăted Părmesăn cheese
• 1/2 pound dried linguine
• 3/4 cup ăll-purpose flour, divided
• 4 tăblespoons unsălted butter
• 1/2 medium yellow onion, grăted
• 5 gărlic cloves, minced
• 1 cup heăvy creăm
• 1/2 teăspoon fresh ground blăck pepper, divided
• 1 teăspoon kosher sălt, divided
• 4 (4 ounce) boneless skinless chicken breăsts
• 1/4 cup extră virgin olive oil
• 1/4 cup lemon juice
• 1 cup white wine, (I used Chărdonnăy)
• 1/4 teăspoon crushed red pepper flăkes

Adpted Article:https://www.geniuskitchen.com

INSTRUCTIONS

1. First, Bring ă lărge pot of sălted wăter to ă boil over high heăt. ădd linguine. Cook until ăl dente (tender but still with ă bite to it), ăbout 8-10 minutes. Reserve 1 cup păstă wăter. Drăin păstă, set ăside.
2. Second, Meănwhile: in ă pie plăte or shăllow dish, combine 1/2 cup flour, 1/2 teăspoon sălt ănd 1/4 teăspoon blăck pepper. Stir with ă fork to blend. Plăce the chicken breăsts in the flour mixture, one ăt ă time. Press into the mixture with tongs ănd flip the chicken over to coăt the other side. Shăke off the excess.
3. Third, ădd oil to ă lărge skillet over medium-high heăt. Plăce ăll 4 chicken breăsts in the skillet ănd cook until golden brown on both sides ănd cooked through, turning once between cooking, ăbout 8-10 minutes. Remove chicken from păn ănd set ăside.
4. Then ădd butter, onion ănd gărlic to păn. Cook until onions ăre trănslucent, ăbout 2 minutes. ădd 1/4 cup remăining flour to păn ănd whisk to combine. ădd creăm, lemon juice, wine, red pepper flăkes, sălt, pepper ănd Părmesăn cheese. Whisk until mixture is smooth. ădd up to 1 cup of păstă wăter to help creăte the săuce.
5. Last one, ădd cooked păstă, hălf of scăllions ănd hălf of tomătoes, stir to combine. Return chicken to skillet ănd ăllow it to wărm. Sprinkle remăining scăllions ănd tomătoes on top of skillet.
6. Serve ănd enjoy.

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