Olive Garden Chicken With Lemon Marjoram Sauce

Total Time
55mins
Prep
25 mins
Cook
30 mins

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)

Skip to Next Recipe

Ingredients

Nutrition

Directions

  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, white 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.