Chicken Milano

Recipe View Prepare the Aromatic Tomato Cream: In a large saucepan over low heat, melt the butter. Add the minced garlic and cook for 30 seconds until fragrant. Incorporate the chopped sun-dried tomatoes and 3/4 cup of chicken broth. Increase the heat to medium and bring to a gentle boil. Reduce the heat to low and simmer, uncovered, for about 10 minutes, or until the tomatoes have softened and released their flavor. Enrich the sauce by stirring in the heavy cream. Return to a boil, then reduce heat and simmer over medium heat until the sauce thickens enough to coat the back of a spoon (approximately 5-7 minutes).

Recipe View Sauté the Chicken to Perfection: Season both sides of the chicken breasts generously with salt and pepper. In a large skillet over medium heat, warm the vegetable oil. Carefully place the chicken breasts in the skillet and sauté, pressing occasionally with a slotted spatula to ensure even browning. Cook for about 4 minutes per side, or until the chicken is cooked through, feels springy to the touch, and is no longer pink inside. Transfer the cooked chicken to a cutting board, cover loosely, and keep warm. Discard any accumulated fat from the skillet.

Recipe View Infuse the Sauce with Chicken Essence: In the same skillet used for the chicken, pour in the remaining 1/4 cup of chicken broth. Bring to a boil over medium heat, scraping up any flavorful browned bits from the bottom of the pan. Reduce the liquid slightly (about 1-2 minutes), then add this concentrated chicken essence to the tomato cream sauce. Stir in the chopped fresh basil and adjust the seasonings to taste, adding more salt and pepper if needed.

Recipe View Cook the Fettuccine to Al Dente: Meanwhile, bring a large pot of lightly salted water to a rolling boil. Add the fettuccine pasta and cook for 8 to 10 minutes, or until al dente (firm to the bite). Drain the pasta thoroughly, transfer it to a bowl, and toss with 3 to 4 tablespoons of the prepared cream sauce to lightly coat.

Recipe View Assemble and Serve: Cut each chicken breast into 2 to 3 diagonal slices for elegant presentation. Gently reheat the remaining cream sauce if needed. Divide the sauced fettuccine among serving plates. Top with the sliced chicken and generously coat with the remaining cream sauce. Serve immediately and savor the flavors of Chicken Milano!