Olive Garden Parmesan Chicken On Garlic Linguini

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 4 boneless skinless chicken breasts
• 1/2 cup instant potato flakes
• 1/4 cup parmesan cheese, grated
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 eggs, beaten
• 2 tablespoons cooking oil
• 1 lb linguine, cooked
• 1 tablespoon olive oil
• 2 tablespoons shallots, minced
• 1 large garlic clove, pressed
• 1/2 cup chardonnay wine
• 1 cup chicken broth, divided
• 1 tablespoon lemon juice
• 1 cup heavy cream
• 1/2 cup butter
• 1 cup tomato, finely chopped
• 2 tablespoons fresh parsley, rough chopped
• 1/4 cup romano cheese, grated

Recipe

• 1 in a shallow dish, mix together potato flakes, parmesan cheese, garlic powder, oregano, salt and pepper. dip chicken first in egg mixture and then in potato mixture, coating all sides well.
• 2 heat oil in a large skillet over medium high heat. add chicken and cook until browned (3 minutes per side). remove chicken to baking sheet and place in 350 degree f oven for about 18 minutes or until internal temperature reaches 165 degrees f.
• 3 while chicken is in the oven, add 1 tablespoon of olive oil to a large skillet. cook the shallots and garlic in the oil until soft, about 2 minutes.
• 4 pour in the wine, 1/2 cup chicken broth, and the lemon juice. simmer for about 5 minutes.
• 5 stir in the remaining 1/2 cup of chicken broth, tomatoes and the cream, and simmer until sauce is reduced and thickened slightly (10 minutes). add the butter and stir until melted.
• 6 pour the sauce over hot pasta. sprinkle with the parsley and romano cheese before serving. place a chicken breast on top of the pasta.