Chicken Milano Recipe
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Chicken Milano

By: MARBALET  
"A delicious pasta and chicken dish with garlic, sun-dried tomatoes and fresh basil. Use the dry packaged sun-dried tomatoes instead of the tomatoes packed in olive oil. The sauce can be kept, covered, for one day in the refrigerator; heat again over low heat. Try it with some crusty bread if desired."

Rating: This weblink has been rated 1,064 times with an average star rating of 4.6 Read Reviews (790)

Rate/Review | 29,416 people have saved this

What to Drink?

Wine Chardonnay
Prep Time:
10 Min
Cook Time:
20 Min
Ready In:
30 Min

Servings  (Help)

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Original Recipe Yield 4 servings
 

Ingredients

  • 1 tablespoon butter
  • 2 cloves garlic, minced
  • 1/2 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

Directions

  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; serve.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 642 | Total Fat: 34.8g | Cholesterol: 157mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 7, 2006 by cookiequeen 
Restaurant quality for sure! First I marinated my chicken(6 breasts) in buttermilk for a few... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 10, 2006 by mam62505 
This is a very rich and creamy pasta recipe that was almost sinful! I tried to simplify the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 23, 2008 by naples34102 
This will be added to my list of restaurant quality dishes. The sauce is creamy and velvety... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 25, 2007 by Mandy Sue 
Simple and Delicious! I started all three pots at the same time and I am glad I did because... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 3, 2005 by EMAILPAULINE 
yum Yum YUM! I usually never leave reviews, but this recipe was too EXCELLENT to not post... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 23, 2006 by Spicymama29 
Let me start by saying that this recipe is DELICIOUS. If you're having company over, or want... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 6, 2006 by ChicagoRN2 Supporting Member (Click to learn more about Supporting Membership)
Oh My God!!! SOOOOOO good! This was absolutely incredible and not difficult at all. I know... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 29, 2003 by Goodcook 
This was a great recipe but I did do some changes. I doubled it so that I could have sauce... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 23, 2005 by reggie b. 
This was so good I was inspired to write a review. This recipe tastes even better the next... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 16, 2005 by CHRISSYSDMT 
I usually don't post reviews, but I made this for my bf and he said "Give this the best review... MORE

 
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