Ingredients
-
24
-
1
-
-
3
-
1/3
-
1
-
1
-
3/4
-
1/4
-
1
-
2
-
2
-
1/4
-
1
-
1/2
Directions
Olive Garden Chicken With Lemon Marjoram Sauce, I made this for dinner tonight and it tasted fabulous! It was the best Chicken Picatta recipe I have ever had I made some changes since I first posted the recipe, and suggest you double the sauce if you want to top pasta in addition to the chicken Personally, I serve it with garlic mashed potatoes (I save the little garlic containers I get from Papa John’s Pizza and mash them into my potatoes — easy and yummy), Tasty recipe The only thing that I did wrong is add 2 Tbsp dried parsley & I realize now that it s/b 2 Tbsp fresh I changed a couple things; sub’d yogurt for the heavy cream, cut the butter by 1/2 & added 1/4 tsp of essence seasoning to the flour mixture I ran short of piccatta batter (& was out of eggs) so I added abit of milk/yogurt to finish the chicken pieces at the end I guessed & went alit heavy on the lemon zest so it turned out abit tart so I will be more careful the next time I make this one Fairly easy recipe to make & well worth the time & effort when you taste all the flavours that go into this dish, thanks for sharing , Wonderfully clear instructions, truly delicious recipe: basically a fabulous blend of flavours Loved the balance of herbs and the citrus flavourings I varied this only in that used a low-fat cream, and really wouldn’t want to change the recipe in any way at all I heeded the advice of doubling the sauce and was SO glad that I’d done so WOW! SO yummy! 🙂 Thank you for sharing this super recipe! Made for Zaar Stars Tag
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Steps
|
1
Done
|
Preheat Oven to 350f. |
|
2
Done
|
Piccatta Batter: |
|
3
Done
|
Combine Eggs, Cheeses, Parsley and Basil Together in a Large Mixing Bowl. |
|
4
Done
|
Chicken: |
|
5
Done
|
Flour the Chicken Breast in the Flour Mixture and Dip It in the Piccatta Batter. |
|
6
Done
|
Coat Evenly on Both Sides. |
|
7
Done
|
Heat the Olive Oil in a Large Skillet on Medium Heat. |
|
8
Done
|
Carefully Place It in the Skillet and Fry. |
|
9
Done
|
When Edges Are Golden Brown, Turn Over and Brown the Other Side. |
|
10
Done
|
Transfer Chicken from Pan and Place It in Baking Pan. |
|
11
Done
|
Place in a 350 Degree Oven For 10-12 Minutes. |
|
12
Done
|
Using the Pan the Chicken Was Cooked in, Drain All but 1/4 of the Oil. |
|
13
Done
|
Over Medium Heat Add the Shallots, Garlic and Herbs, Saute Until the Shallots Are Transparent. |
|
14
Done
|
Add the Lemon Juice, Lemon Zest, White Zinfandel Wine and Reduce the Liquid by 1/2. |
|
15
Done
|
Add the Heavy Cream and Simmer Until the Sauce Has Thickened Slightly. |
