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How to Make Chicken Milano - A Step-by-Step Guide

Chicken Milano is a classic Italian dish that is perfect for a special dinner or a casual weeknight meal. It features tender chicken breast smothered in a rich and creamy sauce made with sun-dried tomatoes, garlic, and parmesan cheese. This dish is bursting with flavor and is sure to impress even the pickiest of eaters.

The combination of the tangy sun-dried tomatoes and the savory parmesan cheese creates a depth of flavor that is simply irresistible. The creamy sauce is decadent and ...

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Ingredients

  • 1 tablespoon butter
  • 2 cloves garlic, minced
  • ½ cup sun-dried tomatoes, chopped
  • 1 cup chicken broth, divided
  • 1 cup heavy cream
  • 1 pound skinless, boneless chicken breast halves
  • salt and pepper to taste
  • 2 tablespoons vegetable oil
  • 2 tablespoons chopped fresh basil
  • 8 ounces dry fettuccini pasta

Information

  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins
  • Servings: 4
  • Yield: 4 servings

  • 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.

    • Nutrition

    641 cal.

    • Total Fat: 35g
    • Saturated Fat: 17g
    • Cholesterol: 156mg
    • Sodium: 502mg
    • Total Carbohydrate: 47g
    • Dietary Fiber: 3g
    • Total Sugars: 5g
    • Protein: 36g
    • Vitamin C: 5mg
    • Calcium: 76mg
    • Iron: 3mg
    • Potassium: 681mg

    Categories

    Italian recipes
    Chicken recipes
    Pasta recipes
    Creamy recipes
    Garlic recipes