Chicken Milano

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 tablespoon butter
• 2 garlic cloves, minced
• 1/2 cup sun-dried tomato, chopped
• 1 cup chicken broth, divided
• 1 cup heavy cream
• 1 lb boneless skinless chicken breast half
• salt and pepper
• 2 tablespoons vegetable oil
• 2 tablespoons chopped fresh basil
• 8 ounces dry fettuccine

Recipe

• 1 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.
• 2 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.
• 3 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.
• 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 tablespoons of the sauce.
• 5 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.
• 6 my note: i marinated my chicken (6 breasts) in buttermilk for a few hours as i do with all my chicken(1cup milk 1 tbs vinegar or lemon juice if no buttermilk) for that extra moistness. then i mixed 1/2 cup flour with 1 tbsp paprika and dredged chicken in before frying. i did it all in one skillet-why dirty more than one pan! i sauteed garlic in 4tbsp butter(instead of oil) on low heat then i raised heat to med and added chicken which i cut into strips and browned on all sides. then i added sundried tomatoes and 1 cup mushrooms and sauteed a little longer. i followed others and doubled sauce so i added 1 cup chick broth and 1 cup wine(for a greater flavor) salt, pepper and reduced to low, covered and cooked for 30 minutes. i removed chicken added heavy cream with 2 tbsp cornstarch(i like thicker sauce)and fresh basil and cooked to my desired thickness then added chicken back in and tossed on fettuccini.