Monday, December 29, 2008

Chicken Milano

I stumbled across this recipe somewhere, and my family is glad that I did. We all love it! This is a relatively quick recipe, but it requires some pretty complex multitasking because you've got to cook pretty much everything at the same time, because one part of the recipe relies on another. So try it, but you might want to have two of you the first time you try it.

Chicken Milano
Prep
If you are using frozen chicken breasts, thaw them thoroughly and butterfly them so they'll cook more quickly. I also like to have everything chopped, measured, and ready to go before I start cooking because it can get a bit hectic.

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

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.

While the sauce is simmering, lightly coat the chicken with 2 Tbsp of olive oil, then sprinkle the chicken with salt and pepper on both sides. In a large skillet (not non-stick!) over medium heat, saute the chicken. 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.

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