Recipe

Chicken Milano Recipe

Print Recipe

Ingredients

Directions

Step #1 In a large saucepan over low heat/flame, melt butter; add garlic & cook for 30 seconds.
Step #2 Add the tomatoes & 3/4 c of the chicken broth; increase to medium heat & bring to a boil.
Step #3 Reduce heat & let simmer, uncovered, for about 10 mins or until the tomatoes are tender.
Step #4 Add the cream & bring to a boil; stirring.
Step #5 Simmer over med-heat/flame until the sauce is thick enough to coat the back of a spoon.
Step #6 Sprinkle top the chicken with salt & pepper on both sides.
Step #7 In a large skillet over med-heat/flame, warm oil & saute chicken.
Step #8 Press on chicken every once in awhile with a slotted spatula.
Step #9 Cook for about 4 mins per side or until the meat feels springy & is no longer pink inside.
Step #10 Transfer to a board; cover & keep warm.
Step #11 Discard the fat from the skillet.
Step #12 In the same skillet, over med-heat/flame, bring 1/4 c chicken broth to a boil; stirring the pan juices.
Step #13 Reduce slightly & add to the cream sauce; stir in the basil & adjust seasonings to taste.
Step #14 Meanwhile, bring a large pot of lightly salted water to a boil.
Step #15 Add fettuccine & cook for 8 to 10 mins or until al dente; drain, transfer to a bowl & toss with 3 to 4 tbsps of the sauce.
Step #16 Cut each chicken breast into 2 to 3 diagonal slices.
Step #17 Reheat the sauce carefully if needed.
Step #18 Transfer the pasta to serving plates; top this with chicken & coat with the cream sauce; serve.
Step #19 .
Enjoy the Chicken Milano recipe

Viewing Chicken Milano Receipe