Best 2 Olive Garden Chicken With Lemon Marjoram Sauce Recipes

Are you searching for an exquisite culinary experience that combines the delightful flavors of chicken, lemon, and marjoram? Olive Garden's Chicken with Lemon Marjoram Sauce is an iconic dish that tantalizes taste buds with its succulent chicken, vibrant citrus notes, and aromatic herb infusion. This delectable dish is a symphony of flavors, textures, and aromas that will leave you craving for more. In this article, we will take you on a culinary journey as we explore the best recipe for Olive Garden's Chicken with Lemon Marjoram Sauce. We will provide step-by-step instructions, ingredient recommendations, and cooking tips to help you recreate this classic dish in the comfort of your own kitchen. Get ready to embark on a flavor-filled adventure as we uncover the secrets behind this mouthwatering masterpiece.

Here are our top 2 tried and tested recipes!

OLIVE GARDEN CHICKEN WITH LEMON MARJORAM SAUCE

Olive Garden Chicken With Lemon Marjoram Sauce image

I made this for dinner tonight and it tasted fabulous! It was the best Chicken Picatta recipe I have ever had. I made some changes since I first posted the recipe, and suggest you double the sauce if you want to top pasta in addition to the chicken. Personally, I serve it with garlic mashed potatoes. (I save the little garlic containers I get from Papa John's Pizza and mash them into my potatoes -- easy and yummy)

Provided by Cook4_6

Categories Chicken

Time 55m

Yield 4 serving(s)

Number Of Ingredients 18

Ingredients

24 ounces boneless skinless chicken breasts, split and pounded flat (4, 6 oz. portions)
1 cup flour, seasoned with
salt and black pepper
3 whole eggs
1/3 cup fresh parmesan cheese, grated (preferably a combination of grated parmesan and romano cheese)
1 tablespoon fresh parsley, chopped
1 tablespoon fresh basil
3/4 cup olive oil (or as needed)
1/4 cup shallot, finely chopped
1 tablespoon garlic, chopped
2 tablespoons fresh marjoram, finely chopped
2 tablespoons parsley, chopped
1/4 cup lemon juice
1 tablespoon lemon zest
1/2 cup white zinfandel wine
1 cup heavy cream
3 ounces unsalted butter, cold
1 pinch salt and pepper (to taste)

Steps:

Preheat oven to 350°F.
PICCATTA BATTER:.
Combine eggs, cheeses, parsley and basil together in a large mixing bowl.
CHICKEN:.
Flour the chicken breast in the flour mixture and dip it in the Piccatta batter.
Coat evenly on both sides.
Heat the olive oil in a large skillet on medium heat.
Carefully place it in the skillet and fry.
When edges are golden brown, turn over and brown the other side.
Transfer chicken from pan and place it in baking pan.
Place in a 350 degree oven for 10-12 minutes.
Using the pan the chicken was cooked in, drain all but 1/4 of the oil.
Over medium heat add the shallots, garlic and herbs, saute until the shallots are transparent.
Add the lemon juice, lemon zest, white Zinfandel wine and reduce the liquid by 1/2.
Add the heavy cream and simmer until the sauce has thickened slightly.
Remove sauce from heat and whip in the cold butter.
Season to taste with salt and pepper.
Pour 2 oz. of the sauce on the plate and place the chicken on top and serve.

OLIVE GARDEN CHICKEN WITH LEMON SAGE SAUCE

Olive Garden Chicken With Lemon Sage Sauce image

Make and share this Olive Garden Chicken With Lemon Sage Sauce recipe from Food.com.

Provided by Cook4_6

Categories Chicken

Time 1h30m

Yield 4 , 4 serving(s)

Number Of Ingredients 19

Ingredients

6 eggs, whole
1/4 cup fresh parmesan cheese, grated
1/4 cup fresh romano cheese, grated
2 tablespoons fresh parsley, chopped or 2 teaspoons dried parsley
2 tablespoons fresh basil, chopped or 2 teaspoons dried basil
4 (6 ounce) boneless skinless chicken breasts, split
2 cups flour, seasoned with
salt and black pepper
1/2 cup olive oil (or as needed)
1/4 cup shallot, finely chopped
1 tablespoon garlic, chopped
2 tablespoons fresh sage, finely chopped
2 tablespoons parsley, chopped or 2 teaspoons dried parsley
1/4 cup lemon juice
1 tablespoon lemon zest
1/2 cup white wine
1 cup heavy cream
6 tablespoons unsalted butter, cold
salt and pepper

Steps:

Pre-heat oven to 350ºF.
To make the PICCATTA BATTER, combine eggs, cheeses, parsley and basil together in a large mixing bowl. Set aside.
To prepare the CHICKEN, pound chicken breasts until ¼" thick.
Dredge chicken in the flour mixture and dip it in the Piccata batter; coat evenly on both sides.
Heat olive oil in a large skillet on medium heat. Place chicken in the skillet and fry until edges are golden brown on each side.
Transfer chicken from skillet into a baking pan.
BAKE in a 350ºF oven for 5-6 minutes, until juices run clear.
To make the SAUCE, drain 3/4 of the oil from skillet and add the shallots, garlic and herbs.
Saute over medium heat until shallots are transparent.
Add lemon juice, lemon zest, white wine and reduce liquid by 1/2.
Add heavy cream and simmer until the sauce has thickened slightly.
Remove pan from heat and whip in the cold butter.
Season to taste with salt and pepper.
To SERVE, pour ¼ cup of sauce on plate and place chicken on top. Serve immediately.

Tips:

For the best flavor, use fresh ingredients whenever possible.
If you don't have any lemon marjoram, you can substitute regular marjoram or oregano.
Be careful not to overcook the chicken, or it will become dry and tough.
Serve the chicken with your favorite sides, such as roasted vegetables, mashed potatoes, or rice.

Conclusion:

This Olive Garden Chicken with Lemon Marjoram Sauce is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken is tender and juicy, and the sauce is flavorful and creamy. With just a few simple ingredients, you can create a restaurant-quality meal at home.

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