Chicken Milano

Chicken Milano


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
Method:
  • Melt butter; add garlic and sautĂ©. Add the tomatoes and 3/4 cup of the chicken stock, boil. 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. Heat oil and sautĂ© chicken. Press on chicken occasionally. Cook for about 4 minutes per side or until the meat is no longer pink inside. Transfer to a plate, cover and keep warm. Boil 1/4 cup chicken stock. 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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