Italian Chicken Piccata Olive Garden copycat Recipe / इटैलियन चिकन पिकाटा ओलिव गार्डन कोपाइसेट रेसिपी

  Italian Chicken Piccata Olive Garden copycat                                         Recipe

         इटैलियन चिकन पिकाटा ओलिव गार्डन कोपाइसेट रेसिपी

The Olive Garden Chicken Piccata copycat tastes as same as the original if not better. Seared chicken breasts are topped with a lemon garlic, butter sauce, sun-dried tomatoes and capers. Serve with green veg and a side of mashed potatoes for one seriously delicious dish
     
  Italian Chicken Piccata Olive Garden copycat 

After enjoying the chicken piccata at Olive garden, i decided to make the restaurant / hotel version. This recipe is simple (one-skillet kinda dish) and very tasty . If you’re not familiar with capers there are a pickled flower buds that are the size of peas. The ones I purchased (from Costco) were marinated in vinegar.

If you like tangy and medium -sweet (sweet–from the cream) kind of flavor than this recipe is a total must make. It definitely takes the chicken to another level.  Let me know if you think this tastes like Olive Gardens version 

Enjoy it & must be comments/ feedback.. 

Prep Time: 20 minutes  
Cook Time: 20 minutes 
Total Time: 40 minutes 
Servings:   7 ​​people

Ingredients:

1)  6 chicken breasts, pounded to 1/4″ thickness
2)  2 small onion
3)  12 sun-dried tomatoes, cut into strips
4)  2 tbsp garlic, minced
5)  2 cups chicken broth
6)  2 lemon, juiced (about 2 tbsp)
7)  1/2 cup capers, rinsed
8)  4 tbsp butter
9)  1 cup heavy cream
10)  Salt & pepper
11)  6 tbsp olive oil for frying

Cooking Method Chicken Piccata Recipe:

1) Chicken breasts with salt & pepper and cook over med-high heat on both sides until golden and cooked through. (about 7-10 minutes on each side.) Remove chicken and set aside.

2) In the same skillet add the onion, sun-dried garlic and tomatos Sauté until light browned (1-2 mint) and then whisk in the chicken broth, capers and lemon juice, scraping up bits from the pan. Let the sauce simmer over med-low heat for 12-17 mint to reduce in size by about half the amount.

3) When sauce has thickened, remove from the heat and whisk in the butter until it melts then add the cream. Heat through on the heat for about 45 seconds then remove completely from heat. finally put the chicken breasts to coat in sauce and serve.

Tip: Use 1-2 tbsp of the sun-dried tomato oil for some of the olive oil for extra flavor. 

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