Thursday, February 09, 2006
Chicken Milano
I stole this from Domestic Diva. Her website is pretty amazing, btw. Go check it out!
This dish sounds SO good and is definitely going on the menu for next week.
1 tablespoon butter (or substitute with olive oil)
2 cloves garlic, minced
1/2 cup sun-dried tomatoes, chopped (I chopped them very small.)
1 cup chicken broth, divided
1 cup heavy cream (I used half & half to cut down on fat.)
1 pound skinless, boneless chicken breast halves
Salt and pepper to taste
2 tablespoons olive oil
2 tablespoons chopped fresh basil (I substituted with dried basil.)
8 ounces dry fettuccini pasta (I used penne)
In a large saucepan over low heat, melt butter; add garlic and cook for 30 seconds. Add the sun-dried 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 saute 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 fettuccini 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.
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 4
Recipe adapted from Allrecipes.
Notes from Domestic Diva: If you've had the Pasta Milano at the Macaroni Grill, this dish is very similar (minus the mushrooms). Kevin and I made it for dinner on Saturday night, and we both loved it. It comes together fairly quickly, but it is somewhat labor intensive. If you follow the directions, you'll have three pots going on the stove at the same time (which also means lots of dishes to wash). But in the end, it was worth it. From reading the reviews on Allrecipes.com, the sauce is even better the next day, but we didn't have enough left over to attest to that.
Categories: one_dish_meals, chicken, italian
Reviews:
Erin
Paige
Krystyna
This dish sounds SO good and is definitely going on the menu for next week.
1 tablespoon butter (or substitute with olive oil)
2 cloves garlic, minced
1/2 cup sun-dried tomatoes, chopped (I chopped them very small.)
1 cup chicken broth, divided
1 cup heavy cream (I used half & half to cut down on fat.)
1 pound skinless, boneless chicken breast halves
Salt and pepper to taste
2 tablespoons olive oil
2 tablespoons chopped fresh basil (I substituted with dried basil.)
8 ounces dry fettuccini pasta (I used penne)
In a large saucepan over low heat, melt butter; add garlic and cook for 30 seconds. Add the sun-dried 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 saute 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 fettuccini 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.
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 4
Recipe adapted from Allrecipes.
Notes from Domestic Diva: If you've had the Pasta Milano at the Macaroni Grill, this dish is very similar (minus the mushrooms). Kevin and I made it for dinner on Saturday night, and we both loved it. It comes together fairly quickly, but it is somewhat labor intensive. If you follow the directions, you'll have three pots going on the stove at the same time (which also means lots of dishes to wash). But in the end, it was worth it. From reading the reviews on Allrecipes.com, the sauce is even better the next day, but we didn't have enough left over to attest to that.
Categories: one_dish_meals, chicken, italian
Reviews:
Erin
Paige
Krystyna
Comments:
<< Home
This looks great! I plan to make this tonight--we actually have all the ingredients on hand! I'll post a review later.
On another note, hooray for me! I just realized I didn't blink an eye when I read the note that says there will be three pots going at once. Three years ago I would have shuddered in fright. In three years I've gone from being a cereal and yogurt kind of girl to a SAHM who can cook fairly complex meals. Who would have thought?
Post a Comment
On another note, hooray for me! I just realized I didn't blink an eye when I read the note that says there will be three pots going at once. Three years ago I would have shuddered in fright. In three years I've gone from being a cereal and yogurt kind of girl to a SAHM who can cook fairly complex meals. Who would have thought?
<< Home
