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Chicken Milano
Chicken Milano
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Savory chicken pasta with garlic, sun-dried tomatoes, and basil, paired perfectly with crusty bread.
Ingredients:
  • 1 tablespoon butter
  • 0.5 cup sun-dried tomatoes, chopped
  • 1 cup chicken broth, divided
  • 1 cup heavy cream
  • 1 pound skinless, boneless chicken breast halves
  • salt and pepper to taste
  • 2 tablespoons vegetable oil
  • 2 tablespoons chopped fresh basil
  • 8 ounces dry fettuccini pasta
Instructions:
  • In a large saucepan, gently melt butter over low heat. Stir in garlic and cook for 30 seconds. Pour in tomatoes and 3/4 cup of chicken broth. Increase to medium heat and bring to a boil. Reduce heat and simmer uncovered for about 10 minutes until tomatoes are tender. Add cream and bring to a boil, stirring constantly. Simmer over medium heat until the sauce coats the back of a spoon.
  • Season both sides of the chicken generously with salt and pepper. Cook the chicken in a large skillet with oil over medium heat, pressing down occasionally with a slotted spatula. Cook for about 4 minutes on each side until the chicken is springy to the touch and no longer pink inside. Transfer the cooked chicken to a cutting board, cover to keep warm, and discard any excess fat from the skillet.
  • In the skillet over medium heat, boil 1/4 cup chicken broth, stirring in the pan juices. Reduce slightly, then add to the cream sauce. Stir in basil and adjust seasonings to taste.
  • While a large pot of lightly salted water comes to a boil, cook the fettuccine for 8 to 10 minutes until al dente. Drain the pasta, then transfer it to a bowl and mix it with 3 to 4 tablespoons of the sauce.
  • Slice each chicken breast diagonally into 2 to 3 pieces. Gently warm the sauce if necessary. Serve the pasta on plates, top with chicken, and drizzle with the cream sauce before serving.

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