Herb-Infused Chicken Vino Bianco
Experience the authentic taste of Italian cuisine with this Herb-Infused Chicken Vino Bianco. Inspired by Olive Garden's beloved dish, this recipe features tender chicken breasts simmered in a delightful white wine sauce, infused with fresh herbs and sautéed vegetables. Perfectly served over a bed of linguine or fettuccine, this dish promises a rich and flavorful dining experience that's easy to recreate at home. Impress your family and friends with this restaurant-style meal any night of the week!
N/A
Servings
N/A
Calories
12
Ingredients
Ingredients
olive oil or vegetable oil
2 tablespoons (for cooking)
boneless skinless chicken breasts
4 (lightly dredged in flour)
flour
1 cup (for dredging)
sliced onion
1/4-1/2 cup (for sautéing)
garlic cloves
2 (minced)
white wine
1/2 cup (dry, such as Bella Sera Pinot Grigio)
salt
to taste
pepper
to taste
sliced mushrooms
2 cups (for sautéing)
butter or margarine
4 tablespoons (for cooking)
Roma tomato
1/2 cup (diced)
cooked linguine or fettuccine
as needed (for serving)
Instructions
1
In a large skillet, heat the olive oil (or vegetable oil) over medium-high heat until shimmering.
2
Meanwhile, lightly dredge the chicken breasts in flour, seasoning each side with salt and pepper.
3
Carefully place the chicken in the hot skillet, browning each side for about 4-5 minutes until golden, then remove from the skillet and set aside on a plate.
4
In the same skillet, add sliced onions and minced garlic, cooking until the onions become translucent and fragrant, about 3-4 minutes.
5
Add the butter (or margarine) to the skillet, allowing it to melt before incorporating the sliced mushrooms. Sauté the mushrooms until they are golden brown, about 5-6 minutes.
6
Pour in the white wine and bring the mixture to a gentle simmer, scraping any brown bits from the bottom of the pan.
7
Return the browned chicken to the skillet, cover, and cook on medium-high heat until the chicken is fully cooked and the internal temperature reaches 165°F (75°C), about 10-12 minutes.
8
Stir in the diced Roma tomatoes and let them simmer for another 3-4 minutes until tender.
9
Serve the chicken and sauce over cooked linguine or fettuccine noodles, garnishing with fresh herbs if desired.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Herb-Infused Chicken Vino Bianco?
It is an authentic Italian-inspired dish featuring tender chicken breasts simmered in a white wine sauce with fresh herbs and sautéed vegetables.
Is this recipe inspired by a restaurant?
Yes, this recipe is a copycat inspired by Olive Garden's beloved Chicken Vino Bianco.
What type of pasta should I serve with this chicken?
This dish is best served over a bed of cooked linguine or fettuccine noodles.
How many chicken breasts do I need?
The recipe calls for 4 boneless skinless chicken breasts.
What kind of white wine is recommended?
A dry white wine is recommended, such as Bella Sera Pinot Grigio.
How much wine is used in the sauce?
The recipe requires 1/2 cup of white wine.
What is the target internal temperature for the chicken?
The chicken should be cooked until it reaches an internal temperature of 165°F (75°C).
Can I use vegetable oil instead of olive oil?
Yes, you can use either 2 tablespoons of olive oil or vegetable oil for cooking.
How long should I brown the chicken?
Brown each side of the chicken for about 4-5 minutes until golden.
How do I prepare the chicken before frying?
Lightly dredge the chicken breasts in flour and season both sides with salt and pepper.
Which vegetables are included in the recipe?
The sauce includes sliced onions, minced garlic, sliced mushrooms, and diced Roma tomatoes.
How many mushrooms are required?
You will need 2 cups of sliced mushrooms.
What type of tomatoes should I use?
The recipe specifically calls for 1/2 cup of diced Roma tomatoes.
How much butter is needed?
The recipe uses 4 tablespoons of butter or margarine.
How long do I sauté the mushrooms?
Sauté the mushrooms for about 5-6 minutes until they are golden brown.
When do I add the garlic?
Add the minced garlic to the skillet with the onions after the chicken has been browned and removed.
How much onion is used?
Use between 1/4 to 1/2 cup of sliced onion.
What is the purpose of the flour?
One cup of flour is used to dredge the chicken, which helps with browning and thickening the sauce.
How many garlic cloves are needed?
The recipe requires 2 minced garlic cloves.
Should I cover the pan while cooking the chicken?
Yes, after returning the chicken to the skillet with the wine, cover it and cook on medium-high heat.
How long does the final simmer with chicken take?
The chicken should simmer in the sauce for about 10-12 minutes.
When are the tomatoes added?
The diced Roma tomatoes are stirred in at the end and simmered for 3-4 minutes until tender.
Why should I scrape the bottom of the pan?
Scraping the brown bits after adding wine helps incorporate all the flavor into the sauce.
Can I use margarine instead of butter?
Yes, the recipe allows for either butter or margarine.
What tags are associated with this recipe?
Tags include chicken vino bianco, italian, pasta, olive garden copycat, and comfort food.
Is this considered an easy recipe?
Yes, it is tagged as an easy recipe that is perfect for any night of the week.
How many ingredients are in this dish?
There are 12 ingredients listed for this recipe.
Can I garnish this dish?
Yes, you can garnish the finished dish with fresh herbs if desired.
Is this a good meal for guests?
Yes, it is described as a restaurant-style meal designed to impress family and friends.
What style of cuisine is this?
This is an Italian-style dish within the category of European cuisine.