Olive Garden Chicken With Lemon Sage Sauce Recipes

LEMON & SAGE ROASTED CHICKEN

Steps:

• Combine lemon juice, 1/4 cup oil, garlic and sage in a shallow dish. Add chicken; turn to coat. Cover; refrigerate at least 4 hours. Drain and discard marinade., Loosen chicken skin; rub butter underneath. Fill cavity with lemon wedges. Place chicken, breast side up, on a rack in a roasting pan., Stir together potatoes, onions, salt, pepper and remaining oil. Arrange around chicken. Roast, uncovered, at 350° until a thermometer inserted in thickest part of thigh reads 170°-175°. If chicken browns too quickly, cover loosely with foil. Let stand 15 minutes before carving.

LEMON-SAGE CHICKEN

Steps:

• Flatten chicken to 1/2-in. thickness. In a shallow bowl, combine the eggs, cheese and seasonings. Place flour in another shallow bowl. Coat chicken with flour, then dip in egg mixture., In a large skillet, brown chicken in oil in batches. Transfer to a greased 15x10x1-in. baking pan. Bake, uncovered, at 375° for 15-20 minutes or until a thermometer reads 170°., In the drippings, saute shallot until tender. Add garlic; cook 1 minute longer. Add the wine, lemon juice, herbs and lemon zest; cook over medium heat until liquid is reduced by half. Add cream; cook until thickened, stirring occasionally. Stir in butter until melted. Serve sauce with chicken.

OLIVE GARDEN CHICKEN WITH LEMON SAGE SAUCE

Steps:

• Pre-heat oven to 350ºF.
• To make the PICCATTA BATTER, combine eggs, cheeses, parsley and basil together in a large mixing bowl. Set aside.
• To prepare the CHICKEN, pound chicken breasts until ¼" thick.
• Dredge chicken in the flour mixture and dip it in the Piccata batter; coat evenly on both sides.
• Heat olive oil in a large skillet on medium heat. Place chicken in the skillet and fry until edges are golden brown on each side.
• Transfer chicken from skillet into a baking pan.
• BAKE in a 350ºF oven for 5-6 minutes, until juices run clear.
• To make the SAUCE, drain 3/4 of the oil from skillet and add the shallots, garlic and herbs.
• Saute over medium heat until shallots are transparent.
• Add lemon juice, lemon zest, white wine and reduce liquid by 1/2.
• Add heavy cream and simmer until the sauce has thickened slightly.
• Remove pan from heat and whip in the cold butter.
• Season to taste with salt and pepper.
• To SERVE, pour ¼ cup of sauce on plate and place chicken on top. Serve immediately.

OLIVE GARDEN CHICKEN WITH LEMON MARJORAM SAUCE

Steps:

• Preheat oven to 350°F.
• PICCATTA BATTER:.
• Combine eggs, cheeses, parsley and basil together in a large mixing bowl.
• CHICKEN:.
• Flour the chicken breast in the flour mixture and dip it in the Piccatta batter.
• Coat evenly on both sides.
• Heat the olive oil in a large skillet on medium heat.
• Carefully place it in the skillet and fry.
• When edges are golden brown, turn over and brown the other side.
• Transfer chicken from pan and place it in baking pan.
• Place in a 350 degree oven for 10-12 minutes.
• Using the pan the chicken was cooked in, drain all but 1/4 of the oil.
• Over medium heat add the shallots, garlic and herbs, saute until the shallots are transparent.
• Add the lemon juice, lemon zest, white Zinfandel wine and reduce the liquid by 1/2.
• Add the heavy cream and simmer until the sauce has thickened slightly.
• Remove sauce from heat and whip in the cold butter.
• Season to taste with salt and pepper.
• Pour 2 oz. of the sauce on the plate and place the chicken on top and serve.