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Chicken Milano Recipe

Ingredients

How to make it

  • 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.

Reviews & Comments 3

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    " It was excellent "
    chalgal ate it and said...
    I found this identical dish on allrecipes a few years ago and tried it. It is absolutely devine and you will not be disappointed. The flavors blend beautifully! I would note that you should NOT buy the sun dried tomatoes in oil. The flavor of the sun dried tomatoes comes through a lot better when you used the dried tomato that hasn't been soaked. Great recipe!
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    " It was excellent "
    cherylannxo ate it and said...
    Caramia, This recipe sounds very good. I want to try out new chicken recipes. You have a 5 on this one. Thank you for sharing...Cheryl
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  • pat2me 16 years ago
    Some of my favorite flavors, thanks!
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The Cook

caramia US.

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