Prepare the Chicken-
Season the chicken breasts with salt and pepper on
both sides. In a large skillet, heat the olive oil
over medium heat. Add the chicken breasts and cook
for about 6-8 minutes per side, or until golden
brown and cooked through. Remove the chicken from
the skillet and set aside.
Make the Sauce-
In the same skillet, add the minced garlic and sun-
dried tomatoes. Sauté for about 1-2 minutes until
the garlic is fragrant. Pour in the white wine (if
using) and allow it to simmer for a couple of
minutes, reducing slightly. Add the chicken broth
and heavy cream, stirring to combine. Bring the
mixture to a gentle simmer.
Add the Cheese and Basil-
Stir in the Parmesan cheese until it melts and the
sauce becomes smooth. Add the chopped basil and
stir to combine. Return the chicken breasts to the
skillet, spooning the sauce over them. Allow the
chicken to simmer in the sauce for an additional 5
minutes, so the flavors meld together.
Cook the Pasta-
Meanwhile, cook the fettuccine (or pasta of choice)
according to package instructions. Drain and set
aside.
Serve-
To serve, place a portion of the cooked pasta on
each plate. Top with a chicken breast and spoon the
creamy sauce over the top. Garnish with extra fresh
basil and Parmesan cheese if desired. Enjoy your
elegant Chicken Milano!
Originally Submitted
10/3/2025
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