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Chicken Milano


Published: Friday, May 11, 2018

1 Tbsp. butter

2 cloves garlic, minced

½ c. sun-dried tomatoes, chopped

1 c. chicken broth, divided

1 c. heavy cream

1 lb. skinless, boneless chicken breast halves

Salt and pepper to taste

2 Tbsp. vegetable oil

2 Tbsp. chopped fresh basil

8 oz. dry fettuccine pasta

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.

Sprinkle chicken with salt and pepper on both sides. In a large skillet over medium heat, warm oil and sauté 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 fat from the skillet.

In the same skillet, over medium heat, bring ¼ 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 8-10 minutes or until al dente; drain, transfer to a bowl and toss with 3-4 Tbsp. of the sauce.

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

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