Post by Kathy on Aug 31, 2016 23:07:01 GMT
Chicken Milano
Source: rachelvsthekitchen.blogspot.com/2011/02/chicken-milano.html
My 1st time using sun-dried tomatoes in a recipe and they were delicious! I have eaten sun-dried tomatoes on a salad at a restaurant, Max & Erma's, and knew I had to make something at home with them! I bought them at Trader Joe's and they were packed in olive oil!
This dish is restaurant quality food! It reminded me of alfredo but with a tomato base! So good! I seasoned my chicken with garlic salt, cracked black pepper and Lawry's seasoned salt! I also used minced garlic from a jar and only used 1 tablespoon!
This would of been great served with some garlic bread which I had on hand but it was to late as we had already dug into it and it was good as is! So, if you are looking for a way to make something with sun-dried tomatoes, this is an awesome recipe!
2 tablespoons butter
6 cloves garlic, minced
1/2 cup sun-dried tomatoes, chopped
2 cups chicken broth, divided
2 cups heavy cream (or half and half)
1 tablespoon cornstarch
2 pounds skinless, boneless chicken breast halves
salt and pepper to taste
3 tablespoons vegetable oil
2 tablespoons dried basil
12 ounces dry fettuccini pasta
In a large saucepan over low heat, melt butter. Add garlic and cook for 30 seconds. Add the tomatoes and 1 1/2 cups 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 (or half and half) and cornstarch and bring to a boil, stirring occasionally. Simmer over medium heat until the sauce begins to thicken.
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 4-6 minutes per side (depending on the size of your chicken breasts and until the chicken is no longer pink inside). Transfer to a dish, cover and keep warm. (I stuck mine in the microwave!)
Discard the fat from the skillet and in the same skillet, over medium heat, bring 1/2 cup chicken broth to a boil; stirring the pan juices. Reduce slightly and add the cream sauce to the skillet. Stir in basil and adjust seasonings to taste; continue to simmer on low.
Meanwhile, bring a large pot of lightly salted water to a boil. Add fettuccine and cook according to package instructions, approximately 10 minutes; drain, transfer to a bowl and toss with 6 tablespoons of the sauce.
Transfer pasta to serving plates and top with chicken. Cut chicken into diagnoal slices and coat with the cream sauce.
Sprinkle a little Parmesan cheese on top, if desired.
