Main Dishes

Olive Garden Copycat Chicken Vino Bianco

4 (4 oz) boneless skinless chicken breasts
3/4 cup all-purpose flour

1/2 tsp. black pepper, divided
1 tsp. salt, divided
1/4 cup extra virgin olive oil
2 scallions, chopped divided
2 Roma tomatoes, diced, divided
1/2 medium yellow onion, grated
5 garlic cloves, minced
1/4 tsp. crushed red pepper flakes
4 Tbsp. unsalted butter
1/2 cup lemon juice
1 cup heavy cream
1 cup white wine (chardonnay)
1/2 cup fresh grated Parmesan
1/2 pound dried Linguine pasta

In a pie plate or shallow dish, combine 1/2 cup flour, 1/2 tsp. salt and 1/4 tsp. pepper. Stir with fork to blend. Using tongs, coat the chicken breasts in flour mixture, shaking off excess. Add oil to a large skillet over medium-high heat. Place chicken in the skillet and cook until golden brown on both sides and cook through. Remove from heat and set aside. Add butter, onion and garlic to pan. Cook until onions are translucent, about 2 minutes. Add 1/4 cup remaining flour to pan and whisk to combine. Add cream, lemon juice, wine, red pepper flakes, salt, pepper and Parmesan. Whisk until you have a smooth mixture. Add 1 cup of pasta water to help create the sauce. Add cooked pasta, half the scallions and half the tomatoes, stir to combine. Return chicken to skillet and allow it to warm. Sprinkle remaining scallions and tomatoes on top of skillet.


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