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Chicken Milano Recipe

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This recipe for Chicken Milano, by , is from Pioneer Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Brig Cook
Added: Sunday, July 29, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 T. butter
2 cloves garlic, minced
1/2 c. sun-dried tomatoes, chopped
1 c. chicken broth, divided
1 c. heavy cream
2 chicken breasts, butterflied
salt and pepper to taste
2 T. vegetable oil
2 T. chopped fresh basil
8 oz. dry fettuccine pasta

Directions:
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 constantly. Simmer over medium heat until the sauce is thick enough to coat the back of a spoon.

Sprinkle 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 chicken thoroughly, about 4 minutes per side or until meat 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.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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