Chicken Fritta (Olive Garden Copycat)

Instructions

Add ¾ cup breadcrumbs, 2 tablespoons all-purpose flour, 1 teaspoon Italian seasoning, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon salt, and ¼ cup grated parmesan to one shallow dish. Mix ingredients together until well-blended.
Add ¾ cup milk to second shallow bowl.
One by one, place strips of 2 large boneless, skinless chicken breasts in breadcrumb mixture and coat with breadcrumbs on all sides.
Shake excess breadcrumbs back into dish, then dip chicken strip in milk.
Let excess milk drip back into dish, then return chicken to breadcrumb mixture and coat on all sides. Gently press chicken into breadcrumb mixture to ensure coating sticks.
Transfer chicken strip to large plate and set aside. Repeat process with remaining chicken.
Place large skillet on stovetop over medium-high heat. Add 2 tablespoons neutral oil and heat pan, swirling and tilting pan occasionally to distribute oil across surface, until oil is hot and shimmery.
When oil is hot, add chicken to skillet. Work in batches as needed to avoid overcrowding skillet. Cook chicken 3 to 4 minutes or until golden brown, then flip chicken over and cook 3 to 4 minutes more. Note: if breading browns too quickly, reduce heat under skillet and let pan cool slightly.
When both sides of chicken are browned, transfer chicken to plate and set aside. Repeat with any remaining chicken strips.
Once all chicken has been cooked, wipe out skillet and set aside. Place medium saucepan on stovetop over medium-high heat. Add 2 tablespoons unsalted butter to saucepan and let butter melt completely.
Sprinkle 2 tablespoons all-purpose flour over butter. Whisk ingredients together vigorously 2 to 3 minutes or until combined into smooth roux.
Add 1 cup low-sodium chicken broth, 3 garlic cloves, and 2 tablespoons lemon juice to saucepan. Whisk until all ingredients are well combined.
Remove saucepan from heat and let cool slightly. Add ¾ cup half and half and ¼ cup sour cream and whisk until fully incorporated into smooth mixture. Add ½ cup shredded Italian-style cheese blend and whisk until cheese has melted.
Once cheese is melted and incorporated, return to saucepan to heat. Add ½ teaspoon salt and ¼ teaspoon freshly ground black pepper and whisk to incorporate. Reduce heat under saucepan to medium-low and let sauce mixture simmer 3 to 5 minutes or until warmed through and thickened. Stir occasionally to prevent sticking.
While sauce simmers, return large skillet to stovetop over medium-high heat. Add 1-2 tablespoons neutral oil and heat skillet until oil is hot and shimmery.
When oil is hot, add 1 cup sliced mushrooms to skillet. Add salt and freshly ground black pepper to taste, then stir to incorporate. Sauté mushrooms 3 to 4 minutes or until softened.
Once sauce has thickened, add 8 cups prepared bowtie pasta to saucepan. Stir to incorporate pasta, making sure all of pasta is well coated. Add sautéed mushrooms and stir to incorporate.
Divide pasta into desired portions and transfer to serving plates or bowls. Top pasta with strips of chicken. Serve immediately.

Chicken Fritta (Olive Garden Copycat)

Equipment

Ingredients

For the Sauce

For the Pasta

Instructions

Recipe Notes

Nutrition