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Olive Garden Parmesan Crusted Chicken Recipe

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This recipe for Olive Garden Parmesan Crusted Chicken, by , is from Whoopin' Something Up with Gramma Pat and Friends, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Amanda Barton


1 cup breadcrumbs
2 tablespoons flour
1/4 cup parmesan cheese
1 cup milk
6 chicken breast tenders, 1/2 inch
olive oil (for frying)
2 cups bow tie pasta (uncooked or your favorite type)
2 tablespoons butter
3 tablespoons olive oil
2 teaspoons garlic (crushed)
1/2 cup white wine (chablis)
1/4 cup water
2 tablespoons flour
3/4 cup half-and-half cream
1/4 cup sour cream
1/2 teaspoon salt
1/8 teaspoon basil (fresh)
3/4 cup asiago cheese (finely grated)
4 broccoli florets (lightly steamed)
2 white mushrooms (quartered & steamed)
1/4 teaspoon cayenne pepper

Prepare pasta according to package directions.
Mix breadcrumbs, flour and Parmesan together.
Place milk in dish for dipping.
Dip chicken in breadcrumb mixture, then in milk, and back in breadcrumbs.
Heat oil and fry chicken pieces until golden brown.
Remove and keep warm.
In a saucepan over medium heat, melt butter and add olive oil.
Whisk in flour until mixture is blended.
Quickly add garlic, water and salt, stir well.
Add wine and blend.
Immediately add half& half and sour cream.
When mixture is smooth, add asiago cheese and stir until melted.
Finally, sprinkle fresh basil in the sauce, stir lightly, and remove from heat.
To assemble, place 2 cups pasta in individual pasta dishes.
Spoon about 1/2- 3/4 cup sauce over pasta, add broccoli& mushrooms.
Place parmesan chicken on pasta and sprinkle with cayenne pepper.
Add grated parmesan cheese, if desired.

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