Chicken Milano recipe

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Ingredients

1 tablespoon butter
2 cloves garlic, minced
½ cup sun-dried tomatoes, chopped
1 cup chicken broth, divided
1 cup heavy cream
1 pound skinless, boneless chicken breast halves
salt and pepper to taste
2 tablespoons vegetable oil
2 tablespoons chopped fresh basil
8 ounces dry fettuccini pasta

Nutrition Info

640.8 calories
carbohydrate: 47 g
cholesterol: 156.3 mg
fat: 34.8 g
fiber: 2.8 g
protein: 36.3 g
saturatedFat: 17.1 g
servingSize: -
sodium: 501.5 mg
sugar: 4.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a large saucepan over low heat, melt butter, add garlic and cook for 30 seconds. Add the tomatoes and 3/4 cup of the chicken broth, increase to medium heat and bring to a boil. Reduce heat and simmer, uncovered, for about 10 minutes or until the tomatoes are tender. Add the cream and bring to a boil, stirring. Simmer over medium heat until the sauce is thick enough to coat the back of a spoon.

  2. Sprinkle the chicken with salt and pepper on both sides. In a large skillet over medium heat, warm oil and saute chicken. Press on chicken occasionally with a slotted spatula. Cook for about 4 minutes per side or until the meat feels springy and is no longer pink inside. Transfer to a board, cover and keep warm. Discard the fat from the skillet.

  3. In the same skillet, over medium heat, bring 1/4 cup chicken broth to a boil, stirring the pan juices. Reduce slightly and add to the cream sauce, stir in basil and adjust seasonings to taste.

  4. Meanwhile, bring a large pot of lightly salted water to a boil. Add fettuccine and cook for 8 to 10 minutes or until al dente, drain, transfer to a bowl and toss with 3 to 4 tablespoons of the sauce.

  5. Cut each chicken breast into 2 to 3 diagonal slices. Reheat the sauce gently if needed. Transfer the pasta to serving plates, top with chicken and coat with the cream sauce, serve.

Recipe Yield

4 servings

Recipe Note

A delicious pasta and chicken dish with garlic, sun-dried tomatoes and fresh basil. Use the dry packaged sun-dried tomatoes instead of the tomatoes packed in olive oil. The sauce can be kept, covered, for one day in the refrigerator;heat again over low heat. Try it with some crusty bread if desired.

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