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 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 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.
Originally Submitted
10/17/2012
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