Olive Garden Chicken With Lemon Marjoram Sauce

Total Time: 55 mins Preparation Time: 25 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 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 zinfandel wine
• 1 cup heavy cream
• 3 ounces unsalted butter, cold
• 1 pinch salt and pepper (to taste)

Recipe

• 1 preheat oven to 350°f.
• 2 piccatta batter:.
• 3 combine eggs, cheeses, parsley and basil together in a large mixing bowl.
• 4 chicken:.
• 5 flour the chicken breast in the flour mixture and dip it in the piccatta batter.
• 6 coat evenly on both sides.
• 7 heat the olive oil in a large skillet on medium heat.
• 8 carefully place it in the skillet and fry.
• 9 when edges are golden brown, turn over and brown the other side.
• 10 transfer chicken from pan and place it in baking pan.
• 11 place in a 350 degree oven for 10-12 minutes.
• 12 using the pan the chicken was cooked in, drain all but 1/4 of the oil.
• 13 over medium heat add the shallots, garlic and herbs, saute until the shallots are transparent.
• 14 add the lemon juice, lemon zest, zinfandel wine and reduce the liquid by 1/2.
• 15 add the heavy cream and simmer until the sauce has thickened slightly.
• 16 remove sauce from heat and whip in the cold butter.
• 17 season to taste with salt and pepper.
• 18 pour 2 oz. of the sauce on the plate and place the chicken on top and serve.