Chicken Milano

1,329 Reviews 83 Pics
  • Prep

    10 m
  • Cook

    20 m
  • Ready In

    30 m
MARBALET
Recipe 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.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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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.

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Reviews (1,329)

Rate This Recipe
cookiequeen
597

cookiequeen

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 extra moistness. Then I mixed 1/2 cup flour with 1 tbsp paprika and dredged chicken in before frying. I did it all in one skillet-why dirty more than one pan! I sauteed garlic in 4tbsp butter(instead of oil) on low heat then I raised heat to med and added chicken which I cut into strips and browned on all sides. Then I added sundried tomatoes and 1 cup mushrooms and sauteed a little longer. I followed others and doubled sauce so I added 1 cup chick broth and 1 cup white wine(for a greater flavor) salt, pepper and reduced to low, covered and cooked for 30 minutes. I removed chicken added heavy cream with 2 tbsp cornstarch(I like thicker sauce)and fresh basil and cooked to my desired thickness then added chicken back in and tossed on fettuccini. WOW what a dish..Yummy! Fattening but a much deserved treat.-don't pass it up!

mam62505
406

mam62505

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 chicken breasts to make them all even thickness then I dipped them in seasoned flour (smoked paprika, salt and pepper)and cooked them in a mixture of olive oil and butter until cooked through (about five minutes a side). I removed the chicken and added the garlic and about 1 1/2 cups chicken broth to deglaze the pan. I then added my chopped up sundried tomatoes and let them cook until tender. Then I added 2 cups of cream and about 1 cup of freshly grated parm cheese. I let this cook for about 8 mins and then added my chicken which I had sliced into three pieces each and let the chicken heat back up in the sauce and added the basil. This was soooo good - like a meal at a restaurant!

naples34102
326

naples34102

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 breasts (for the two of us) but kept the amounts of the rest of the ingredients the same. I added white wine to the sauce, which must be reduced a good long time to get the thick, rich consistency I was after. After sauteeing the chicken breasts I sauteed shallots and fresh mushrooms, then added them to the sauce. I served this with whole wheat fettucine and roasted asparagus. We really enjoyed this, however, when I make this again I will stick with doubling the sauce, but keep the amount of tomatoes the same, as the amount of tomatoes meant for four breasts was a bit much for two.

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Nutrition

Amount Per Serving (4 total)

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

Based on a 2,000 calorie diet

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