Olive Garden Recipes – Wendy’s SCD Version

Wendy loves to cook Olive Garden Recipes!  She has shared with us a few of her favorites that she has made into SCD legal recipes.  Thanks Wendy!  I can’t wait to try them!  Mom’s, let us know how your child likes them!

Chicken Marsala

Prep Time: 30 minutes

Cook Time: 30 minutes

Serving Size: 4


2-3 large chicken breasts, boneless & skinless

1/2 cup almond flour

Salt to taste

Pepper to taste

Dried oregano to taste

4 Tbsp olive oil

4 Tbsp butter or margarine

2 cups fresh mushrooms, sliced

1 cup dry red wine

SLICE chicken breasts thin (about 3 per breast).

COMBINE almond flour, salt, pepper and oregano in a mixing bowl. Dredge chicken pieces in the flour, shaking off any excess.

HEAT oil and butter in a skillet over medium heat. Cook chicken breasts on medium heat for about 2 minutes on the first side, until lightly browned. Turn breasts over to cook other side, then add mushrooms to skillet. Cook breasts about 2 more minutes, until both sides are lightly browned. Continue to stir mushrooms. Add dry red wine around chicken pieces.

COVER and simmer for about 15 minutes.

TRANSFER to serving plate.


Prep Time: 30 minutes

Cook Time:  30minutes

Serving Size: 4


2-3  each (4 oz) boneless, skinless chicken breasts sliced thin (2-3 slices per breast)

1  1/2 cups almond flour, plus 1 tablespoon

1 Tbsp salt

2 tsp black pepper

2 tsp Italian seasoning

5 Tbsp olive oil

1 Tbsp garlic, chopped

1 red pepper, julienne cut

1/2 cup dry white wine

1 – 12oz. Pkg. frozen leaf spinach OR 1/2 lb whole leaf spinach, stemmed

1 cup Parmesan cheese, grated

Pre-heat oven to 350ºF.

MIX 1½ cups almond flour, salt, pepper and Italian seasoning in a shallow dish. Dredge chicken in the mixture, shaking off any excess.

HEAT 3 Tbsp oil in a large skillet. Cook chicken breasts 2 at a time over medium-high heat until golden brown and crisp (2-3 min). Add more oil for each batch as necessary.

PLACE cooked chicken breasts on a baking sheet and transfer to preheated oven. Cook for 10-15 minutes or until internal temperature reaches 165°F.

HEAT 2 Tbsp oil in a sauce pan. Add garlic and red pepper and cook for approximately 1 minute. Stir in 1 Tbsp almond flour, wine, spinach and bring to a boil. Sauce is done when spinach becomes wilted. Complete by stirring in parmesan cheese.


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