Tangerine temptation: indulge in the olive garden’s irresistible tangerine palermo

Craving the tantalizing flavors of Olive Garden’s famous Tangerine Palermo? Look no further! This blog post unveils the coveted recipe, meticulously crafted to replicate the restaurant’s iconic dish in the comfort of your own kitchen. With our step-by-step guide and expert tips, you’ll master the art of creating this zesty and refreshing dish.

Ingredients

For the Palermo Chicken:

• 4 boneless, skinless chicken breasts
• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil

For the Tangerine Palermo Sauce:

• 1/2 cup tangerine juice
• 1/4 cup white wine
• 1/4 cup chicken broth
• 1/4 cup heavy cream
• 2 tablespoons butter
• 1 tablespoon cornstarch
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

Prepare the Palermo Chicken

1. Season the chicken breasts with salt and pepper.
2. Dredge the chicken in flour.
3. Heat the olive oil in a large skillet over medium heat.
4. Cook the chicken for 4-5 minutes per side, or until cooked through.

Make the Tangerine Palermo Sauce

1. In a medium saucepan, combine the tangerine juice, white wine, chicken broth, heavy cream, butter, salt, and pepper.
2. Bring the mixture to a simmer over medium heat.
3. In a small bowl, whisk together the cornstarch and 1 tablespoon of water.
4. Gradually whisk the cornstarch mixture into the simmering sauce.
5. Cook for 1-2 minutes, or until the sauce thickens.

Assemble the Dish

1. Place the cooked chicken breasts on a plate.
2. Pour the Tangerine Palermo sauce over the chicken.
3. Garnish with fresh parsley or cilantro, if desired.

Tips

• For a more intense tangerine flavor, use fresh tangerine juice.
• If you don’t have white wine, you can substitute it with more chicken broth.
• To make a gluten-free version, use gluten-free flour for dredging the chicken.
• Serve the Tangerine Palermo with your favorite sides, such as mashed potatoes, roasted vegetables, or pasta.

Variations

• Add a pinch of cayenne pepper to the Tangerine Palermo sauce for a spicy kick.
• Experiment with different citrus juices, such as orange or grapefruit, to create a unique flavor profile.
• Top the dish with crumbled goat cheese or Parmesan cheese for an extra layer of richness.

Benefits

• The Tangerine Palermo is a low-calorie dish, making it a healthier option for lunch or dinner.
• The tangerine juice is rich in vitamin C, which supports a healthy immune system.
• The chicken is a lean protein source, providing essential amino acids for muscle growth and repair.

Finishing Touches

To elevate the Tangerine Palermo even further, consider these finishing touches:

• Drizzle a balsamic reduction over the dish for a touch of sweetness and acidity.
• Garnish with toasted almonds or pine nuts for a crunchy texture.
• Serve the dish with a side of crusty bread to soak up the delicious sauce.

The Ultimate Dining Experience

With this Tangerine Palermo Olive Garden recipe, you can recreate the magic of Olive Garden in your own kitchen. Impress your family and friends with this tangy and refreshing dish that will leave them craving for more. Indulge in the ultimate dining experience and enjoy the flavors that have made Tangerine Palermo a beloved favorite.

Questions We Hear a Lot

1. Can I use frozen chicken breasts for this recipe?
Yes, you can use frozen chicken breasts, but make sure to thaw them completely before cooking.

2. How do I know when the chicken is cooked through?
Insert a meat thermometer into the thickest part of the chicken. It should read 165°F (74°C).

3. What if I don’t have heavy cream?
You can substitute heavy cream with equal parts milk and butter.

4. Can I make the Tangerine Palermo sauce ahead of time?
Yes, you can make the sauce ahead of time and refrigerate it for up to 3 days. Reheat the sauce before serving.

5. What are some other side dishes that go well with Tangerine Palermo?
Some other side dishes that go well with Tangerine Palermo include roasted asparagus, grilled zucchini, or mashed sweet potatoes.