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Chicken Florentine Piccata Pasta


CHICKEN FLORENTINE PICCATA PASTA
TGI Friday's Copycat Recipe


Garlic marinated chicken breasts grilled and served over angel hair pasta tossed in a lemon wine cream sauce with a  mushrooms, balsamic onions, red peppers, capers and fresh spinach.  Let's break the dish down into its components.


Chicken and Marinade
2 cloves garlic, minced
4 tablespoons olive oil
2 tablespoons chopped fresh parsley
3 tablespoons lemon juice, fresh preferred
1/8 teaspoon pepper
1 1/2 lbs boneless skinless chicken breasts

Place chicken breasts in a large ziploc bag. Mix first five ingredients together and pour over chicken. Marinate at least one hour, longer if possible. Grill chicken until done

Sauce and Pasta
1 cup Chardonnay wine
1 cup chicken broth
1 cup sliced mushrooms
2 teaspoons seasoned salt
1 teaspoon garlic powder
1 medium onion, chopped
1 red pepper, chopped
2  cups fresh spinach, chopped
2 tablespoons capers
2/3 cup fresh lemon juice
2 tablespoons cornstarch
2 tablespoons water
2 tablespoons butter or margarine
2 teaspoons chopped fresh parsley
1 1/2 teaspoon dried basil leaves
1/2 pound angel hair pasta
1 teaspoon vegetable oil


For sauce, in medium saucepan, cook wine over medium-high heat until about 1/3 of wine has evaporated. Add broth, mushrooms, onion, peppers, spinach, capers, salt and garlic powder. Simmer 4 to 5 minutes, stirring frequently. Add  and lemon juice. Continue simmering 2 minutes.  In small bowl, mix cornstarch and water until cornstarch is completely dissolved. Add to sauce mixture, stirring constantly. Continue cooking, stirring constantly, 1 minute or until thickened. Remove from heat. Add butter, parsley, and basil, mixing until butter melts. Cook pasta according to package directions, adding oil to cooking water. Drain. Arrange on serving platter and top with chicken and sauce.



2 comments:

  1. Ok, I'm not happy with you! I consider myself a fairly decent cook, and I am not a novice when it comes to searching for recipes online and trying them out. So when I was looking for a chicken florentine recipe and came across this one, I was excited, it looked great! I followed your recipe exactly and it took me two and a half hours of cooking and cleaning to finish. Let's not forget the $10 for the chicken breasts, $10 for the wine, and the $15 for the rest of the ingredients, including fresh produce. So after $35 and well over 2 hours in the kitchen....I had a beautiful, beautiful dinner...that tasted overwhelmingly of lemon! Seriously, we could not taste the wine, the onion, the garlic, the chicken broth, the vegetables, the herbs...all we could taste was LEMON. I am sooooo disappointed!!! Please modify your recipe. I'm sure that if it were only 2 or 3 tablespoons it would be much better but we can't afford to try it again any time soon.

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  2. To respond to the only comment on this recipe... you can't blame the person who published this for the cost of produce lol. Some recipes require a lot of ingredients.
    As for the 'too much lemon', yes I do agree that it should be revised. But always remember to taste while your cooking because not all recipes will come out right. I've been there and learned my lesson!

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