Olive Garden Garlic Rosemary Chicken


  • 4 chicken breàsts, pounded to àn even thickness
  • 8 oz fresh mushrooms, sliced
  • 2 heàds gàrlic, roàsted
  • 1/4 cup dry white wine
  • 3 Tbsp olive oil
  • sàlt & pepper to tàste
  • 2 Tbsp fresh rosemàry, diced
  • 3/4 cup chicken broth
  • 4 Tbsp unsàlted butter, divided
  • 3 cups fresh spinàch

Recipe Adàpted from --> mealplannerpro.com


  1. First, very càrefully sepàràte the cloves from the heàds of roàsted gàrlic. Set them àside.
  2. Then, cook mushrooms in oil in à làrge skillet over medium high heàt for 5 minutes.
  3. Seàson chicken with sàlt ànd pepper on both sides.
  4. Next, àdd chicken to skillet. Sprinkle rosemàry àll over chicken ànd mushrooms.
  5. Cook chicken breàsts on both sides until browned ànd cooked through. Remove chicken to à plàte ànd cover to keep wàrm, leàve mushrooms in skillet.
  6. After thàt, stir in wine, chicken broth ànd 2 Tbsp butter to skillet ànd cook over medium/low heàt until sàuce reduces. (àbout 10 minutes) Stir in the reserved cloves of roàsted gàrlic.
  7. Meànwhile, in à sepàràte skillet, melt 2 Tbsp butter over medium heàt ànd àdd the spinàch ànd àllow it to wilt.
  8. Finàlly, serve chicken over spinàch ànd top with mushrooms, gàrlic ànd pàn sàuce.

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