Chicken Milano Recipe

[Ui Ui]

Hey everyone! Yesterday morning, I tried out this Chicken Milano recipe and it turned out amazing! The creamy sauce and tender chicken made it a real hit. If you’re looking for a tasty, comforting dish to impress your family or friends, this one’s a winner. Let me share the easy steps with you!

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

Directions:

1. In a large saucepan over low heat, melt the butter. Add the minced garlic and cook for about 30 seconds until fragrant. Stir in the chopped sun-dried tomatoes and ¾ cup of the chicken broth. Increase the heat to medium and bring to a boil. Reduce the heat and let it simmer, uncovered, for about 10 minutes until the tomatoes are tender.
2. Add the heavy cream and bring it back to a boil, stirring occasionally. Let it simmer until the sauce thickens enough to coat the back of a spoon.
3. Season the chicken breasts with salt and pepper on both sides. Heat the vegetable oil in a large skillet over medium heat. Add the chicken and cook, pressing occasionally with a spatula, for about 4 minutes per side or until the chicken is cooked through and no longer pink inside. Transfer the chicken to a board, cover, and keep warm. Discard the fat from the skillet.
4. In the same skillet, bring ¼ cup of chicken broth to a boil, scraping up the pan juices. Reduce slightly and add this to the cream sauce. Stir in the chopped basil and adjust the seasoning as needed.
5. Meanwhile, bring a large pot of lightly salted water to a boil. Cook the fettuccine according to package directions, about 8 to 10 minutes, until al dente. Drain and toss with 3 to 4 tablespoons of the sauce.
6. Slice each chicken breast into 2 to 3 diagonal pieces. Reheat the sauce if necessary. Serve the pasta on plates, top with the chicken, and drizzle with the creamy sauce.

Enjoy your delicious Chicken Milano! It’s perfect for a cozy dinner and will definitely leave everyone asking for seconds. ​

 

[clintonbee]

Hey everyone! Yesterday morning, I tried out this Chicken Milano recipe and it turned out amazing! The creamy sauce and tender chicken made it a real hit. If you’re looking for a tasty, comforting dish to impress your family or friends, this one’s a winner. Let me share the easy steps with you!

View attachment 6190Ingredients:

• 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

Directions:

1. In a large saucepan over low heat, melt the butter. Add the minced garlic and cook for about 30 seconds until fragrant. Stir in the chopped sun-dried tomatoes and ¾ cup of the chicken broth. Increase the heat to medium and bring to a boil. Reduce the heat and let it simmer, uncovered, for about 10 minutes until the tomatoes are tender.
2. Add the heavy cream and bring it back to a boil, stirring occasionally. Let it simmer until the sauce thickens enough to coat the back of a spoon.
3. Season the chicken breasts with salt and pepper on both sides. Heat the vegetable oil in a large skillet over medium heat. Add the chicken and cook, pressing occasionally with a spatula, for about 4 minutes per side or until the chicken is cooked through and no longer pink inside. Transfer the chicken to a board, cover, and keep warm. Discard the fat from the skillet.
4. In the same skillet, bring ¼ cup of chicken broth to a boil, scraping up the pan juices. Reduce slightly and add this to the cream sauce. Stir in the chopped basil and adjust the seasoning as needed.
5. Meanwhile, bring a large pot of lightly salted water to a boil. Cook the fettuccine according to package directions, about 8 to 10 minutes, until al dente. Drain and toss with 3 to 4 tablespoons of the sauce.
6. Slice each chicken breast into 2 to 3 diagonal pieces. Reheat the sauce if necessary. Serve the pasta on plates, top with the chicken, and drizzle with the creamy sauce.

Enjoy your delicious Chicken Milano! It’s perfect for a cozy dinner and will definitely leave everyone asking for seconds. ​

The Chicken Milano looks absolutely scrumptious! I love how the flavors come together, making it a perfect dish for any occasion. It must be so comforting and satisfying to eat. I can’t wait to try this recipe and impress everyone at the dinner table!