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Olive Garden Parmesan Crusted Chicken

Author/Submitted by:
Servings: 2
Categories: Alcohol / Cheese / Chicken / Pasta

1  cup  Bread Crumbs, plain
2  tablespoons  Flour
1/4  cup  Parmesan cheese, Kraft
1  cup  Milk
6    Chicken Breast Strips, 1/2" pieces
    Vegetable Oil, for frying
2  cups  Dry Bowtie Pasta
2  tablespoons  Butter
3  tablespoons  Olive Oil
2  teaspoons  Garlic, crushed
1/2  cup  Chablis
1/4  cup  Water
2  tablespoons  Flour
3/4  cup  Half and Half
1/4  cup  Sour Cream
1/2  teaspoon  Salt
1/8  teaspoon  Basil Leaves
3/4  cup  Mild Asiago Cheese, finely grated

4    Broccoli Florets, lightly steamed
2    Mushrooms, quartered, lightly steamed
1/4  teaspoon  Crushed Red Pepper

1. Prepare pasta according to package directions. Wash and drain chicken strips. Mix breadcrumbs, flour, and Parmesan cheese together. Place milk in dish for dipping. Dip chicken in breadcrumb mixture and then in milk and then back in breadcrumbs. Place in fry pan that the oil has bee heated and fry at medium to medium low temperature until golden. Remove and drain chicken. In a saucepan on medium heat, melt butter, add olive oil. Whisk in flour until mixture is blended. Quickly add garlic, water, and 1/2 teaspoon of salt stir well. Add wine and blend. Immediately add half and half and sour cream stir. When mixture is smooth add grated cheese stir until melted. Finally sprinkle fresh basil in the sauce and stir lightly and remove from heat.

2. Place 2 cups pasta in individual a pasta dish. Spoon about 1/2 - 3/4 cup sauce over pasta, add broccoli and mushrooms. Place Parmesan Chicken on pasta and sprinkle red crushed pepper and add grated Parmesan cheese if desired.

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