Chicken Castellina - my favorite dish from Olive Garden - I have TONS of recipes if anyone wants/needs
Ingredients
Chicken Ingredients:
1½ lbs skinless boneless chicken breasts,
cut in 1 to 1½-inch pieces
6 oz flour
¼ tsp salt
¼ tsp pepper
1½ oz olive oil
2 oz white wine
1½ lbs cooked pasta
Fresh parsley, chopped
Castellina Sauce Ingredients:
2 oz bacon, diced
3 oz butter, cubed
1 tsp garlic, chopped
2 oz sun-dried tomatoes, diced
12 oz heavy cream
12 oz milk
1 oz cornstarch
2 oz grated Parmesan
3 oz smoked Gouda, chopped
3 oz mushrooms, sliced
8½ oz can sliced artichokes, drained
1 tbsp fresh rosemary, chopped
½ tsp salt
¼ tsp pepper
Procedure
Preparation for Castellina Sauce:
1.In a 3-qt sauce pan or large pot, sauté bacon over medium/high heat until crisp and golden (not dark).
2.Lower heat, add butter and melt.
3.Add garlic and sun-dried tomatoes.
4.Sauté for approximately one minute stirring frequently (do not brown).
5.Whisk in cream, milk and cornstarch. Raise heat to medium/high.
6.Whisk in Parmesan and Gouda.
7.Once cheese melts, add remaining ingredients and bring to a boil stirring continuously
8.Remove from heat and let stand uncovered.
Preparation for Chicken:
1.Mix flour with salt and pepper.
2.Coat chicken in seasoned flour; shake off excess flour.
3.Heat olive oil in large sauté pan.
4.Add chicken in a single layer and cook until golden brown on both sides (it should take approximately seven minutes). Using a meat thermometer, make sure the internal temperature of the thickest piece of chicken reaches 165 degrees.
5.Begin pasta in a separate pot according to package directions.
6.Add wine to chicken in pan (caution: there will be a low flame in pan). Toss gently until wine is evaporated.
7.Once reduced, bring to a boil on medium/high heat.
8.Place 6 oz of cooked pasta on each plate.
9.Evenly distribute chicken and sauce over pasta.
10.Garnish with chopped parsley.