Saturday, October 17, 2009


This is a copy cat recipe for an old Olive Garden dish that was my favorite.  This meal is pretty good, my husband loves it but the flavors aren't quite there yet.  This dish has a stronger tomato flavor then the restaurant dish and not enough wine flavor.  Next time I think I will drain the tomatoes and add the wine in with the cream at the end.

2 tablespoons olive oil
salt and pepper
1/2 cup flour
2 garlic cloves, minced
1/2 cup white wine
1/2 heavy cream
box of linguine
4 chicken breast cutlets, or regular breasts pounded flat
1/2 cup chopped red onion
1 cup mushrooms
1 cup canned diced tomatoes

1. Heat oil in non-stick skillet over medium-high heat. Season chicken with salt and pepper and dredge through flour.  Brown chicken in oil and set aside.

2. Add onions and garlic to pan, cook until tender, then stir in mushrooms and cook until golden. Stir in wine and bring to a simmer. Stir in tomatoes and return to a simmer. Season mixture with salt and pepper and return chicken to pan, cook over medium heat until sauce begins to thicken.

3. Add cream to pan, serve over cooked linguine.

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