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Robs Chicken Milano Recipe

Ingredients

How to make it

  • In a large saucepan over low heat, melt butter; add garlic and cook for 30 seconds.
  • Add the tomatoes and 1 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. Reduce the heat to low.
  • Sprinkle the chicken with salt and pepper on both sides.
  • In a large skillet over medium heat, warm oil and sauté chicken. 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.
  • In the same skillet, over medium heat, bring 1/2 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.
  • 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 coat with a little olive oil.
  • Cut the chicken thighs into 2 to 3 diagonal slices.
  • Transfer the pasta to serving plates; top with chicken and coat with the cream sauce; serve.

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The Cook

oldinjun Pembroke Pines, FL

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