Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenItalian - Chicken - Olive Garden Chicken Giardino
Famous Authors (View All Authors)
Italian - Chicken -  Olive Garden Chicken Giardino Post by :gavins Category :Learning Kitchen Author :Unknown Date :February 2012 Read :3373

Click below to download : Italian - Chicken - Olive Garden Chicken Giardino (Format : PDF)

Italian - Chicken - Olive Garden Chicken Giardino

1 package chicken tenderloins, sliced in 1/3's
Assorted vegetables (OG puts in whatever's in season) diced red peppers, carrots, summer squash, zucchini, broccoli, spinach, peas, diced tomatoes, asparagus

Giardino sauce:
2 tbspns. butter or margarine
Juice of 1/2 lemon
White sauce mix (2 tblspns.)
1 tblspn. thyme
1 1/2 cups Chablis
1 cup water
1/2 tspn. crushed garlic
A few crushed red pepper flakes
salt and pepper
1/2 cup cream


Heat butter in pan and add garlic (low heat), add thyme, Chablis, crushed pepper, and lemon juice. Cook for a few minutes over medium heat. **Make sure that you cook to reduce the acidity of the lemon juice, or when you add the cream, it will curdle. Add water.

Mix white sauce mix with some cream so it's not lumpy and add to pan. Add the cream and stir until slightly thickened. Set aside.

Saute the chicken pieces over medium heat. Set aside. Saute veggies, starting with the denser veggies first (carrots, asparagus, peppers) and add the rest of the veggies and cook until done but not soggy. Add cooked farfalle pasta to pan and add sauce and chicken. Cook until heated through and thickened.
If you like this book please share to your friends :
NEXT BOOKS

Italian - Petti Di Pollo Alla Bolognese Italian - Petti Di Pollo Alla Bolognese

Italian - Petti Di Pollo Alla Bolognese
4 skinless, boneless chicken breast halves, about 1/2 lb. (250 g) each Salt and freshly ground black pepper to taste Flour for dredging 3 Tbs. (45 ml) butter 2 Tbs. (30 ml) olive oil 8 thin slices Prosciutto ham, about 2x4 inches (5x10 cm) 8 thin slices Fontina or Bel Paese cheese, about 2x4 inches (5x10 cm) 4 tsp. (20 ml) freshly grated Parmesan cheese Preheat oven to 350° F.Using a very sharp knife, carefully slice each chicken breast in half horizontally, to make 8 pieces. Place between layers of wax paper or plastic wrap and pound with the flat side
PREVIOUS BOOKS

Italian - Italian Party Chicken Italian - Italian Party Chicken

Italian - Italian Party Chicken
3 cups soft bread crumbs 1/3 cup grated Romano cheese 1 teaspoon garlic salt 1 teaspoon sweet paprika 1/4 teaspoon oregano 1/4 teaspoon basil 1 teaspoon parsley flakes Black pepper 6 whole chicken breasts or legs or combination 1/2 cup melted margarine Preheat oven to 325° F. Combine the first 8 ingredients on a large piece of waxed paper. Dip each chicken piece in butter, coating well. Roll in crumb mixture to get a thick coating. Arrange chicken pieces on a lightly buttered large baking pan (shallow). Drizzle any remaining butter over chicken pieces. Bake uncovered at 325 F. for
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT