chickenmilano

 

I am a big fan of the AllRecipes.com website. I get a daily email from them with awesome recipes and a great community that tests out each recipe and provides feedback and interesting twists. Last week I got an email with an interesting sounding recipe that they called Chicken Milano. The recipe sounded yummy with a creamy sun-dried pepper sauce served over pan-fried chicken filets and fettuccine. There were a lot of variations recommended by others who had tried the recipe and of course I am never content to leave well-enough alone! I am going to be making this dish for some wonderful friends who have just given birth to their second child. So I had to test out my modifications and my favorite guinea pigs are Nana and Pop-Pop! Pop-Pop barely spoke until his plate was clean and everyone else gave thumbs-up as well!

 

Below is my version that I am calling Chicken Ciao-Belly (in keeping with the Italiano theme).

 

INGREDIENTS

2 tbl. vegetable oil

4 boneless, skinless chicken breasts

salt and pepper to taste

1 tbl. butter

2 tsp. minced garlic

1/3 C. sun-dried tomatoes (diced)

8oz sliced mushrooms

1 C. chicken broth

1 C. white wine

2 C. heavy cream

2 tbl. chopped fresh basil

16 oz fettuccine

 

DIRECTIONS

 

In a large skillet over medium heat add oil to warm. Season the chicken breasts with salt and pepper and slice into approximately 1” strips and place into warmed oil to sauté.  Cook 8-9 minutes turning occasionally to evenly brown all sides. Remove from pan and cover.

 

 Reduce the heat to low and add the minced garlic to sauté for about 30 seconds. Then add the diced sun-dried tomatoes and sliced mushrooms to sauté for about 3-4 minutes or until the mushrooms start to release their juices but haven’t browned. Add the chicken broth and white wine and increase to medium heat and bring to a boil. Simmer for about 10 minutes. Increase the heat, add the cream and bring to a boil, stirring continuously. Simmer over medium heat to desired thickness.

 

Meanwhile, bring a large pot of salted water to a boil. Add fettuccine and cook as per directions for an al dente finish. Drain when finished and return to pot.

 

Place the chicken strips over the fettuccine noodles and pour the sauce and contents of the skillet over top of the chicken strips and pasta. Sprinkle fresh basil over top and toss gently.

 

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