Recipe: Olive Garden Pollo Limone, Chicken and Shrimp Limone

Kim,

I found 2 recipes for you. The first one only has chicken in it, but I'm sure you can modify the recipe to include 1/2-1 pound of shrimp. Hope one of the recipes is what you're looking for.

Olive Garden Pollo Limone

4 boneless skinless chicken breasts
3 T. flour
1 1/2 T. olive oil
1/4 C. finely chopped green onions
2 minced cloves of garlic
1/2 C. chicken broth
1/4 C. dry white wine
2 T. fresh lemon juice
2 T. chopped fresh parsley
1 T. grated lemon peel
Salt, pepper

Pound chicken to 1/4 inch thick and sprinkle with salt and pepper. Place flour in a bowl.

Heat 1 teaspoon oil in a nonstick skillet over high heat. Lightly coat chicken with flour and transfer to skillet and cook until brown and cooked through, about 2 minutes per side. Transfer chicken to plate and keep warm.

Heat 1/2 teaspoon olive oil in same skillet over low heat. Add green onions and garlic; saut until tender. Stir in broth and wine, scraping browned bits from pan. Add lemon juice and 2 tablespoons chopped parsley. Increase heat to high and bring to a boil, simmering for about 3 minutes. Mix in lemon peel and season to taste with salt and pepper. Return chicken to skillet and simmer in sauce until heated through turning to coat.

Transfer chicken to plate, spoon juices over chicken and sprinkle with remaining parsley.

Chicken and Shrimp Limone

1/2 lb boneless, skinless chicken breasts
1/2 lb large, peeled and deveined shrimp
1 shallot, chopped fine
1 tb fresh parsley, chopped fine
1 tb fresh basil, chopped fine
1 tb fresh thyme, chopped fine
1 lemon
3 tb vegetable oil or olive oil
2 tb water
3 tb butter
1 cup flour for dredging
1/2 tb salt
1/2 tb cracked pepper

For dredging, season approximately 1/2 cup of flour with salt and pepper to taste.

In a heavy skillet over medium high heat, add vegetable oil and heat until hot, but not smoking. Add chicken that has been dredged in seasoned flour and the unfloured shrimp, and cook for three minutes on each side. Remove from heat. Drain off extra oil and return to heat. Add the shallots, water and the remaining herbs. Add the juice of 1/2 of the lemon and zest from the other half of the lemon. Add butter and cook, stirring constantly, for one minute.

Place chicken and shrimp over a bed of rice or over angel hair pasta. Pour sauce over top and serve. Serves 2