Recipe: Olive Garden Pollo Limone for Kim

This is not exactly what you were looking for, but the Limone sauce can be used for chicken, fish or seafood (shrimp):

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.

Comments on the Olive Garden Menu:

"...For entrees, Mary Anne chose a tasty combination of chicken and shrimp limone for the modest price of $11.95. The recipe, served in a large saucer platter, included a good number of saut ed jumbo shrimp and large chunks of white chicken, asparagus, sun-dried tomatoes and fettuccine, in a white wine lemon sauce. This was clearly the winner in our visit....".