Chicken Milano Recipe

Ingredients

• Butter 1 tbsp
• Minced garlic 2 cloves
• Sun-dried tomatoes (chopped) 1/2 cup
• Chicken stock 1 cup
• Cream 1 cup
• Boneless chicken breast halves ½ kg
• Salt to taste
• Pepper to taste
• Oil 2 tbsp
• Chopped fresh basil 2 tbsp
• Dry fettuccini pasta 8 ounces

Methods

1. Melt butter; add garlic and sauté.
2. Add the tomatoes and 3/4 cup of the chicken stock, boil.
3. Simmer, uncovered, for about 10 minutes or until the tomatoes are tender.
4. Add the cream and bring to a boil; stirring.
5. Simmer over medium heat until the sauce is thick enough to coat the back of a spoon.
6. Sprinkle the chicken with salt and pepper on both sides.
7. Heat oil and sauté chicken. Press on chicken occasionally.
8. Cook for about 4 minutes per side or until the meat is no longer pink inside.
9. Transfer to a plate, cover and keep warm.
10. Boil 1/4 cup chicken stock.
11. Reduce slightly and add to the cream sauce; stir in basil and adjust seasonings to taste.
12. Meanwhile, bring a large pot of lightly salted water to a boil.
13. 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.
14. Cut each chicken breast into 2 to 3 diagonal slices.
15. Reheat the sauce gently if needed.
16. Transfer the pasta to serving plates; top with chicken and coat with the cream sauce; serve.