Chicken Milano

Chicken Milano

1440
MARBALET 49

"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."

Ingredients

30 m servings 641 cals
Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

  • Calories:
  • 641 kcal
  • 32%
  • Fat:
  • 34.8 g
  • 54%
  • Carbs:
  • 47g
  • 15%
  • Protein:
  • 36.3 g
  • 73%
  • Cholesterol:
  • 156 mg
  • 52%
  • Sodium:
  • 501 mg
  • 20%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

1440
  1. 2090 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful

Restaurant quality for sure! First I marinated my chicken(6 breasts) in buttermilk for a few hours as I do with all my chicken(1cup milk 1 TBS vinegar or lemon juice if no buttermilk) for that ...

Most helpful critical

ok, chicken a bit dry. nothing special

Restaurant quality for sure! First I marinated my chicken(6 breasts) in buttermilk for a few hours as I do with all my chicken(1cup milk 1 TBS vinegar or lemon juice if no buttermilk) for that ...

This is a very rich and creamy pasta recipe that was almost sinful! I tried to simplify the recipe as a few other reviewers have done and only use one sautee pan. First, I pounded out my chick...

This will be added to my list of restaurant quality dishes. The sauce is creamy and velvety delicious and the whole dish makes for a beautiful presentation on the plate. I used two chicken breas...

Simple and Delicious! I started all three pots at the same time and I am glad I did because everything finished at the same time. Although I was hesitant of the amount of sauce based on previo...

yum Yum YUM! I usually never leave reviews, but this recipe was too EXCELLENT to not post something. I tasted a spoonful and I was surprised at how good it was! My brother said it was better tha...

Let me start by saying that this recipe is DELICIOUS. If you're having company over, or want to impress a date with a fabulous dinner - this is the meal to make. Having said that, there are a fe...

Oh My God!!! SOOOOOO good! This was absolutely incredible and not difficult at all. I know other reviewers thought it messed up too many pots, however, I kept the chicken in the pan and added...

This was so good I was inspired to write a review. This recipe tastes even better the next day. Next time I make this I will make the sauce the day before. I also reccomend putting a little b...

This was a great recipe but I did do some changes. I doubled it so that I could have sauce for a 16 ounce box of pasta, and instead of using sun-dried tomatoes, I used Knorr's sundried tomatoes...