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My review
Chicken Milano
194
MARBALET
"A delicious pasta and chicken dish with garlic, sun-dried tomatoes and fresh basil. Use the dry packaged sun-dried tomatoes instead of the tomatoes packed in olive oil. The sauce can be kept, covered, for one day in the refrigerator; heat again over low heat. Try it with some crusty bread if desired."
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Ingredients
30 m servings 641Original recipe yields 4 servings
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Directions
{{model.addEditText}} Print- 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.
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Footnotes
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews
Read all reviews 1k2619 Ratings
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Most helpful positive review
7/7/2006
Restaurant quality for sure! First 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 ...
Most helpful critical review
1/10/2012
ok, chicken a bit dry. nothing special
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7/7/2006
Restaurant quality for sure! First 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 ...
8/7/2006
This is a very rich and creamy pasta recipe that was almost sinful! I tried to simplify the recipe as a few other reviewers have done and only use one sautee pan. First, I pounded out my chick...
4/23/2008
This will be added to my list of restaurant quality dishes. The sauce is creamy and velvety delicious and the whole dish makes for a beautiful presentation on the plate. I used two chicken breas...
5/25/2007
Simple and Delicious! I started all three pots at the same time and I am glad I did because everything finished at the same time. Although I was hesitant of the amount of sauce based on previo...
1/3/2005
yum Yum YUM! I usually never leave reviews, but this recipe was too EXCELLENT to not post something. I tasted a spoonful and I was surprised at how good it was! My brother said it was better tha...
1/23/2006
Let me start by saying that this recipe is DELICIOUS. If you're having company over, or want to impress a date with a fabulous dinner - this is the meal to make. Having said that, there are a fe...
1/6/2006
Oh My God!!! SOOOOOO good! This was absolutely incredible and not difficult at all. I know other reviewers thought it messed up too many pots, however, I kept the chicken in the pan and added...
9/23/2005
This was so good I was inspired to write a review. This recipe tastes even better the next day. Next time I make this I will make the sauce the day before. I also reccomend putting a little b...
1/9/2009
This is a very good recipe. I cannot understand why so many feel the need to change/add other ingredients. Why not submit your own recipe.