Ingredients: |
Ingredients: 1 Tbsp. butter
2 cloves garlic, minced
½ c. sun-dried tomatoes, chopped
1 c. chicken broth, divided
1 c. heavy cream
1 lb. skinless, boneless chicken breast halves
salt and pepper to taste
2 Tbsp. vegetable oil
2 Tbsp. chopped fresh basil
8 oz. dry fettuccine pasta
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Directions: |
Directions:1. In large saucepan over low heat, melt butter; add garlic and cook for 30 seconds. Add tomatoes and ¾ c. of chicken broth; increase to medium heat and bring to boil. Reduce heat and simmer, uncovered, for about 10 minutes or until tomatoes are tender. Add the cream and bring to boil; stirring. Simmer over medium heat until sauce is thick enough to coat the back of a spoon.
2. Sprinkle chicken with salt and pepper on both sides. In a large skillet over medium heat, warm oil and sauté chicken. Press on chicken occasionally with slotted spatula. Cook about 4 minutes per side or until meat feels springy and no longer pink inside. Transfer to a board; cover and keep warm. Discard fat from skillet.
3. In same skillet, over medium heat, bring ¼ c. chicken broth to boil; stirring the pan juices. Reduce slightly and add to 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 Tbsp. of the sauce.
5. Cut each chicken breast into 2 to 3 diagonal slices. Reheat the sauce gently if needed. Transfer pasta to serving plates; top with chicken and coat with cream sauce; serves 4. |
This recipe for Chicken Milano is from