Wednesday, May 9, 2012

Chicken Milano

Chicken Milano

Last night I made this Chicken Milano for dinner and I absolutely LOVED it!  It's a little more involved for a dish I make on week nights, but it really didn't take all that long and it was so worth it!  I served it with roasted Parmesan tomatoes ( I will add the recipe in a separate post) and frozen garlic bread.  The entire dinner took me about 30 minutes to prepare.

1 1/2 tbsp butter
2 cloves garlic, minced
1/2 cup sun dried tomatoes (the dried kind, not the ones packed in oil)
1 cup chicken broth, divided
1 cup heavy cream
4 boneless, skinless chicken breasts (I use the thin cuts)
salt and pepper
2 tbsp vegetable oil
2 tbsp chopped, fresh basil
9 oz dry fettuccine pasta
1/2 cup shredded Parmesan cheese

  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, sprinkle with Parmesan; serve.

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