Donna’s Chicken

Better than anything Olive Garden can come up with

We saw Donna’s recipe for Chicken Parmesano Vino Blanco over at The Slow Roasted Italian and knew we had to make it. We don’t often keep cream in the kitchen, so when we do have it it’s a real treat and we use it judiciously. This recipe was definitely worth it.

We made a few changes to the recipe, using canned tomatoes because we didn’t have fresh for instance and chopping the chicken into bite-sized pieces. That resulted in more prep time, but we liked the result.

Also, we didn’t want to use just half a can of tomatoes, for fear we’d forget them and then have to toss them. So we used the whole can. That made the cream sauce quite pink. Maybe we should call our version Chicken Rosa.

Donna’s Chicken

  • 2 large boneless skinless chicken breasts
  • 3/4 cup flour
  • 1/2 tsp pepper, divided
  • 1 tsp kosher salt, divided
  • 1/4 cup extra virgin olive oil
  • 1 14.5-ounce can diced tomatoes
  • 1/2 onion, diced
  • 5 cloves garlic, sliced
  • 2 hot peppers, such as serranos
  • 2 tbsp unsalted butter
  • 1 cup heavy cream
  • 1 cup white wine
  • 2 tbsp fresh oregano chopped fine
  • 1/2 cup fresh grated Parmesan or Romano cheese
  • 1 lb dry linguine

Combine flour, salt and pepper in a pie plate or shallow dish. Stir with a fork to blend. Cut chicken into bite-sized chunks. Toss pieces in the flour mixture, shaking off the excess. Add oil to a large skillet over medium-high heat. Cook chicken until golden brown on both sides and cooked through, turning once between cooking, about 10 minutes. Remove chicken from pan and set aside. Add butter and onion to pan and cook until softened. Add garlic and hot peppers and cook for three more minutes. Add 1 tbsp spiced flour to pan and whisk to combine. Add cream, wine, oregano and tomatoes and cook until sauce begins to thicken. Add up to 1 cup of pasta water to help create the sauce. Return chicken pieces to the pan and add grated cheese. Stir well to warm meat and remove from heat. Season with salt and pepper and serve over linguine.

About Rufus' Food and Spirits Guide

This blog attempts to collect some of the things I try to create with food and booze. Sometimes I succeed and sometimes I fail. My hope is to entertain and maybe help people think a little harder about what they decide to eat and drink.
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18 Responses to Donna’s Chicken

  1. Kristy says:

    I am all over this one! 🙂

  2. A_Boleyn says:

    Sounds very tasty though I AM curious how you prepared the serrano peppers before cooking them with the garlic. Are they diced, minced, sliced? The picture doesn’t show any peppers at all as I think the little green bits are fresh oregano.

  3. sallybr says:

    Luscious dish! Perfect for the weather we are having…

  4. Carolyn Chan says:

    Versatile recipe ! Looks delicious.

  5. Oh my gosh, this looks awesome! I love the serranos in there, as a matter of fact I just pulled a bunch out of my garden. I may have to remake this!

  6. Good comfort food. The sauce sounds excellent.

  7. Eva Taylor says:

    Sounds delicious and I would use the whole can too, plus we love tomatoes so its perfect!

  8. joewd1967 says:

    This is DEFINITELY on my “TO MAKE” list! Thank you!

  9. ChgoJohn says:

    Tomatoes are tricky devils. Open a can, use half, and the other half disappears somewhere in the refrigerator, only to be found weeks later after they’ve morphed into something entirely different. Better to just use them, especially if the dish is as good as this one.

  10. wee eats says:

    mmm looks SO GOOD (and easy!)

  11. Mad Dog says:

    That looks delicious!

  12. cecilia says:

    This would be delicious, I make something similar with dill in the cream.. YUM.. c

  13. Caroline says:

    Wow…I know I’ll for sure be making this soon. It looks/sounds incredible! I try to not use cream too often either, but man, it makes pasta so dang tasty. 🙂

  14. egg me on says:

    Great dish! The pink sauce is cute. Not at all girlie. Looks tasty. And manly. And chicken-y.

  15. nrhatch says:

    Looks like a fab sauce . . . for veggies too.

  16. Pasta, cream sauce, and chicken – this ticks all the boxes!

  17. Looks and sounds wonderful! Can’t wait to try it!

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