I have a habit of documenting food that I find delicious. I find hand scrawled notes in my purse all the time with a list of ingredients, recipe titles and sometimes, even, tasting notes (such as it was sweet or had a spicy kick, etc…). I also have dozens of food and menu photos on my phone.
All serving as reminders of dishes I want to try to recreate when I get home. Some of these recipes never materialize in my kitchen. I either forget or cannot seem to figure out a recipe that tastes just like the restaurant. But, there are times when I hit the proverbial nail on the head. This is one of those times.
This recipe is from an Italian restaurant chain. You know… the one that references a garden. I’m sure you can guess which one I’m talking about. This recipe includes a pan seared chicken breast that is served with a creamy white wine sauce (hence the name “Vino Bianco”) tossed with tomatoes.
It’s a decadent, culinary-inspired recipe that is easy to make at home and ready in under 30 minutes. It’s perfect for a busy weeknight or even company! My family loved this recipe! They felt like it was such a treat to have this dish at home.
And, since we were enjoying a culinary inspired meal, I thought it was only fair that Jack, our cat, got a gourmet meal too.
I fed him Meow Mix Bistro, a new line of bistro-inspired dry cat food that is perfect for feline foodies. It’s carefully prepared with real chicken or salmon and 100% balanced nutrition. The ingredients are a higher quality so I can feel good about feeding Jack. Plus, I’m able to give him an elevated dining experience too – the fine china isn’t just for people! We got to share the familiar flavors of our own meal with our favorite feline.
Meow Mix Bistro is available at your local Walmart and will also be available on Walmart.com soon. For now, you can find out more about Meow Mix Bistro Recipes here.
Chicken Vino Bianco
Chicken Vino Bianco
- 1 pound of boneless skinless chicken breasts, thinly sliced
- 3/4 cup flour, divided
- 2 teaspoons House Seasoning Blend, divided
- 1/8 cup olive oil
- 1 pound angel hair pasta
- 4 tablespoons butter
- 1/2 cup onion, finely minced
- 5 cloves garlic, minced
- 1 cup heavy cream
- 1/4 cup lemon juice, about 2 lemons
- 1 cup white wine, (I used Sauvignon Blanc)
- 1/8 teaspoon crushed red pepper flakes
- 2 scallions, chopped (divided)
- 2 Roma tomatoes, seeded and diced (divided)
- 1/2 cup fresh grated Parmesan cheese
- Season both sides of the chicken with 1 teaspoon of House Seasoning Blend.
- Add 1/2 cup of flour to a shallow dish; place seasoned chicken in the flour to coat both sides.
- Shake off any excess flour.
- In large skillet, heat olive oil over medium-high heat.
- Cook chicken until golden brown on both sides and cooked through, about 8-10 minutes.
- Remove chicken to a plate and cover.
- While chicken is cooking, bring a large pot of salted water to a boil; add pasta and cook according to package directions.
- Before draining, reserve 1 cup of pasta water and set aside.
- In the same skillet the chicken was cooked in, melt butter.
- Cook onions until translucent, about 2-3 minutes.
- Add garlic and cook until fragrant, about 30 seconds.
- Add remaining flour to the skillet and stir to combine with the butter.
- Add the cream, lemon juice and wine; whisk until smooth.
- Stir in remaining teaspoon of House Seasoning, red pepper flakes, half of the tomatoes, half of the scallions and parmesan cheese; whisk until combined.
- Allow to simmer for a 3-4 minutes until sauce thickens slightly.
- If sauce needs to be thinned, add reserved pasta water until desired consistency.
- Place cooked pasta in a large bowl or platter; top with cooked chicken.
- Pour sauce over top of chicken and pasta.
- Top with remaining tomatoes and scallions.
Estimated Nutritional Information
The nutritional information provided are estimates. To learn more about how I calculate this information go to www.itisakeeper.com/about-its-a-keeper/privacy-disclosure-policies/
This is a sponsored conversation written by me on behalf of The J.M. Smucker Company. The opinions and text are all mine.