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PHPRecipeBook 4.08

Recipe Name: Chicken Milano Submitted by: Ray
Source: Allrecipes Source Description:
Ethnicity: Italian Last Modified: 5/20/2014
Base: Poultry Comments:
Course: Lunch  
Difficulty: Easy
Preparation Time: 10-30 Minutes
Number of Servings: 4

Ingredients:
1 Tablespoon(s) Butter
2 Clove(s) Garlic clove
1 Cup(s) Chicken broth
1 Cup(s) Heavy Cream
1 Pound(s) Chicken Breast
2 Tablespoon(s) Olive Oil
2 Tablespoon(s) Basil Fresh
1/2 Cup(s) chopped Sun dried tomatoes
Directions:

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.

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.

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.

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.

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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