Chicken Milano
Ingredients:
1 tablespoon butter
2 cloves garlic, minced
1/2 cup diced tomatoes, chopped
1 cup chicken broth, divided
1 cup heavy cream
2 chicken breasts halves-sliced
Salt and pepper to taste
2 tablespoons olive oil
TT chopped fresh basil
!/2 cup any pasta
Procedure:
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 sauté 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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