Italian Cuisines - Chicken Milano delicious pasta and chicken dish with garlic, sun – dried tomatoes and fresh basil.
Preparation time: 10 min.
Cook time: 20 min.
Total time: 30 min.
Ingredients Required:
1. One tlbsp butter
2. Two cloves garlic, minced
3. Half cup sun- dried tomatoes, chopped
4. One cup Chicken broth, divided
5. One cup heavy cream
6. One pound skinless boneless chicken breast halves
7. Salt and pepper to taste
8. Two tblsp vegetable oil
9. Two tblsp chopped fresh basil
10. Eight ounce dry fettuccini pasta
Instructions:
1. In large saucepan over low heat melt butter, add garlic and cooked for 30 sec.
2. Add tomatoes and ¾ cup the chicken broth increase to medium heat and bring to boil.
3. Reduce heat and simmer it uncovered for about 10 minutes until tomatoes are tender. Add the cream and bring to a boil; Stirring. Simmer over medium heat until sauce is thick enough to coat back of spoon.
4. Sprinkle chicken with salt and pepper on both sides. In a large skillet warm oil over medium heat and sauté chicken. Press on Chicken occasionally with a slotted spatula. Cook for about 4 minutes per side until the meat feels springy and is no longer pink inside. Transfer to the board cover and keep warm. Discard the fat from the skillet.
5. In a same skillet over a medium heat, bring ¼ cup chicken broth to a boil; stirring the pan juice. Reduce slightly and add the cream sauce stir basil and adjust seasoning to taste.
6. Meanwhile, bring a large pot of lightly salted water to a boil. Add fettuccine and cook for 8 to 10 minutes and then transfer to a bowl and toss with 3 to 4 tablespoons of the sauce.
7. 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.
Your Italian Recipe Chicken Milano is ready to serve with crusty bread.
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| Chicken Milano |
Preparation time: 10 min.
Cook time: 20 min.
Total time: 30 min.
Ingredients Required:
1. One tlbsp butter
2. Two cloves garlic, minced
3. Half cup sun- dried tomatoes, chopped
4. One cup Chicken broth, divided
5. One cup heavy cream
6. One pound skinless boneless chicken breast halves
7. Salt and pepper to taste
8. Two tblsp vegetable oil
9. Two tblsp chopped fresh basil
10. Eight ounce dry fettuccini pasta
Instructions:
1. In large saucepan over low heat melt butter, add garlic and cooked for 30 sec.
2. Add tomatoes and ¾ cup the chicken broth increase to medium heat and bring to boil.
3. Reduce heat and simmer it uncovered for about 10 minutes until tomatoes are tender. Add the cream and bring to a boil; Stirring. Simmer over medium heat until sauce is thick enough to coat back of spoon.
4. Sprinkle chicken with salt and pepper on both sides. In a large skillet warm oil over medium heat and sauté chicken. Press on Chicken occasionally with a slotted spatula. Cook for about 4 minutes per side until the meat feels springy and is no longer pink inside. Transfer to the board cover and keep warm. Discard the fat from the skillet.
5. In a same skillet over a medium heat, bring ¼ cup chicken broth to a boil; stirring the pan juice. Reduce slightly and add the cream sauce stir basil and adjust seasoning to taste.
6. Meanwhile, bring a large pot of lightly salted water to a boil. Add fettuccine and cook for 8 to 10 minutes and then transfer to a bowl and toss with 3 to 4 tablespoons of the sauce.
7. 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.
Your Italian Recipe Chicken Milano is ready to serve with crusty bread.
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