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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