Maggiano’s Little Italy specializes in Italian-American cuisine served in a warm and friendly atmosphere. Maggiano’s menu features both classic and contemporary recipes – authentic pastas, signature salads, prime steaks, fresh seafood, regular chef specials and specialty desserts. Maggiano’s 46 locations nationwide offer lunch, dinner, delivery and carryout service. Banquet spaces for special occasions are also available at select restaurants. Maggiano’s is owned and operated by Brinker International, Inc. (NYSE: EAT), one of the world’s leading casual dining restaurant companies, serving more than one million guests daily. Brinker owns or franchises more than 1,600 restaurants in 30 countries and two territories. In addition to Maggiano’s, Brinker owns and operates Chili’s Grill & Bar.



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Chicken Romano

Maggiano's Little Italy Copycat Recipe

Serves 4

4 chicken breast cutlets, thinly pounded
2 tablespoons olive oil
4 tablespoons fresh herb bread crumbs
4 tablespoons Parmesan cheese, grated
2 tablespoons butter
12 oz angel hair pasta, cooked al dente
2 tablespoons Parmesan cheese, grated
1/2 cup artichokes quartered, split in half
1 cup chicken sauce (see recipe below)
2 tablespoons roasted garlic, chopped
1/2 cup tomatoes, diced
2 teaspoons fresh rosemary, finely chopped
1 tablespoon basil, chopped
1 tablespoon parsley, chopped
2 tablespoon butter
1/2 lemon, freshly squeezed juice

Chicken Sauce:
2/3 tablespoons olive oil
3 tablespoons onion, finely diced
1 tablespoon garlic puree
2/3 tablespoons flour
1/2 cup white wine
4 cups chicken broth

Chicken Sauce: Place stock pot on low-med heat and heat oil and onions and sweat for 3 minutes or until soft. Add garlic puree and sweat without browning for approximately 2 minutes. Add wine and let reduce by half. Take flour and 1/4 cup of chicken broth and mix together. Reserve and add once sauce has come to a boil. Add remaining chicken broth and bring up to a boil, then add flour mixture and simmer for an additional 5 minutes.Season with salt and pepper to taste.

Chicken:  Dredge the chicken in the fresh herb bread crumbs and Parmesan cheese on all sides. On a 400 degrees griddle, add olive oil and sear the chicken on one side and cook for about 2-3 minutes until golden brown, turn over and cook for another 2-3 minutes until golden brown. In a 10 inch saute pan, heat the butter. While the butter is heating slowly, toss with pasta and Parmesan cheese. Place in the center of your serving plate.

Sauce: In another saute pan, heat the chicken sauce, roasted garlic, diced tomatoes, artichokes, basil, parsley, rosemary, butter, and lemon juice for about 2 minutes or until the sauce thickens and heats the vegetables. Pour most of the sauce around the chicken and pasta and top the chicken with the remaining vegetables and sauce

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