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Reviews for: Photos of Chicken Milano
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1 of 1780
This was a great recipe but I did do some changes. I doubled it so that I could have sauce for a 16 ounce box of pasta and instead of using sun-dried tomatoes I used Knorr's sundried tomatoes and pesto mix-It was fabulous! I cooked the chicken with the chicken broth and then I put it in the sauce instead of placing it on top.
Helpful
(56)
I usually don't post reviews but I made this for my bf and he said "Give this the best review you can! Or better!" It was just amazing! I did however make a few changes though. When I was making the sauce I added some chopped up mushroom and onion. I also added about 1/4 cup milk to it as well just to make a little extra sauce. Turned out great!!!
Helpful
(48)
I have been making this for several years and my husband who is extremely picky decided that he wants this to be his last meal! I have modified this to make it even easier and quicker. I start by cubing the chicken seasoning it with salt and pepper and then browning it in some olive oil in a deep skillet. Once brown I add the garlic letting it toast and then add the sundried tomatoes and chicken broth. Once its boiling I turn it down to low and let it simmer 5-10 minutes then add the cream. I usually start boiling the water for the pasta at this time and I use bowtie pasta. By the time the pasta is done the sauce is thick. I throw it all together and mix in some parmasean cheese.
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(33)
OHHH MY GOODNESS.. this is a restaurant worthy meal. I took the suggestion to make this in one skillet using chicken tenders. I did dredge them in flour seasoned with cajun blackening onion powder garlic powder and salt. I fried those in the butter and olive oil just until done and browned. I removed from the pan and added a very small finely diced onion with the minced garlic and let that saute for a couple minutes and then added the chopped sun-dried tomatoes and added the whole cup of chicken broth. Brought to a boil and let simmer for about 10 minutes added the cream and the basil and let simmer for about 5-8 minutes. I sliced the tenders on the diagonal and added right into the sauce. It's truly one of those recipes that feels like you are eating in a five star restaurant.. hence the 5 star review!!
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(30)
This is so good! I would rate 4.5 if I could but felt 4 was not enough so I "rounded up" to 5. Agreed with other reviewers that a little red pepper flake and mushrooms would make this dish perfect. Def a keeper! I took others advise and prepared sauce/chicken in one dish. One last thought - I wish I would have pounded my filets to 1/2" thickness. I'll try that next time.
Helpful
(23)
This was wonderful. My entire family (picky eaters included) ate it up and raved about the sauce. I agree with other reviewers that the sequence of preparation is awkward. I cooked the chicken first (seasoned dredged in flour then sauteed it in butter & olive oil). Took the chicken out and kept it warm on a plate covered with foil. Then I made the sauce in the same pan while starting the pasta. I doubled the sauce recipe because some of us like our pasta to be drowning in sauce: ) The additions/changes I made were: two teaspoons of flour added in with the broth to thicken it a bit (just preference not necessary); about a 1/3 C. of white wine; and I used half & half instead of heavy cream. Very very good. Thank you for sharing this recipe!
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(22)
My family loved this recipe!! I added a splash of white cooking wine to the pan drippings and broth before adding to the cream sauce just because a friend recommended. I ALWAYS butterfly my chicken breasts and soak in 4C water with 1/4C salt and 1/4 sugar for 15-20 minutes in fridge before cooking. A trick I learned from America's Test Kitchen. Makes MOIST thin chicken breasts!!!
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(21)
Tasty! I used a pint of grape tomatoes and a pint of baby yellow tomatoes and roasted them for 4 hrs on 245 degrees. I also threw in a few baby onions and whole garlic cloves. I pounded the chicken down and we love spice so we put some crushed red pepper flakes on top as well as some good parmesan. Everyone loved it!
Helpful
(19)
Ms. Chef Esh
Allstar
Truly restaurant quality!!! I took others advice and doubled the sauce and served it over pappardelle pasta and WOW the presentation of this dish matched the taste too! I made everything in one pan minus cooking the pasta. I did coat and season the chicken with 1 tsp smoked paprika a heavy pinch of salt fresh ground pepper and flour mixed together. Definitely a keeper!!!
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(15)
I was not happy with the taste of this. I won't knock it I just won't be making it again. I was really disappointed as all the ingredients sounded great...they just did not pull together well for me.
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(4)
