The Olive Garden restaurant is known for their unlimited salad and bread sticks and romantic Italian environment. The Olive Garden is a great place to eat, but my budget does not allow me to eat out as much as I did a few years ago. Fortunately, you can discover some of their restaurant recipes online and make them at home! I wanted to take just a moment and give you my Top two Olive Garden recipe recommendations. With these restaurant recipes, you can impress all of your friends!
Olive Garden Chicken Vino Bianco
2 tablespoons olive oil or vegetable oil
4 boneless skinless chicken breasts
1 cup flour
1/4-1/2 cup sliced onions
2 cloves garlic, minced
1/2 cup white wine (I like Bella Sera Pino Grigio)
salt
pepper
2 cups sliced mushrooms
4 tablespoons butter or margarine
1/2 cup roma tomatoes
cooked linguine or fettuccine
Warmth oil in skillet on med-high heat.
Lightly dredge chicken breats in flour, season with salt and pepper and brown sides in skillet and remove onto plate until later.
Stir in onions, garlic, and butter, make until tender; then add mushrooms and cook until golden.
Stir in wine and bring to a simmer.
Return chicken to the pan, and cook over med-high heat until chicken is done; add tomatoes and cook until tender.
Serve over cooked fetticuine or liguine noodles.
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Olive Garden Stuffed Mushrooms
8 – 12 Fresh Mushrooms
1 (6 oz.) Can Clams (drained and finely minced) (save 1/4 cup of clam juice for stuffing)
1 Green Onions (chopped finely, about 1 Tbsp.)
1 Egg (beaten)
1/2 tsp. Minced Garlic
1/8 tsp. Garlic Salt
1/2 C. Italian Style Bread Crumbs
1tsp. Oregano Leaves
1 Tbsp. Melted Butter (cool)
2 Tbsp. Finely Grated Parmesan Cheese
1 Tbsp. Finely Grated Romano Cheese
2 Tbsp. Finely Grated Mozzarella Cheese (for stuffing)
1/4 C. Finely Grated Mozzarella Cheese (for garnish)
1/4 C. Melted Butter
Wash and remove stems from mushrooms, pat dry. Save stems for another recipe. In mixing bowl place clams, onions, garlic salt, minced garlic, butter and oregano. Combine through and blend well. Add Italian bread crumbs, egg, clam juice and blend. Stir cheeses in clam stuffing and mix well.
Place clam combination inside mushroom cavity and slightly mound clam combination. You should be able to stuff among 8 – 12 mushrooms depending on the size of mushrooms.
Place mushrooms in slightly oiled baking dish. Pour butter over mushrooms. Cover and place in a preheated oven at 350 decrease for about 35 – 40 minutes. Remove cover and sprinkle freshly grated mozzarella cheese on top and pop back in oven just so the cheese melts slightly, garnish with freshly diced parsley.
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