Chicken Milano is an easy dish to prepare with amazing results. Imagine tender chicken surrounded by a dreamy creamy sauce with hints of sun-dried tomatoes and you have a truly restaurant quality dish that is perfect for any occasion. Leftovers if any are just as good the next day.
The ingredients for the Chicken Milano included chicken, all-purpose flour, Kosher salt, freshly ground pepper, vegetable oil, garlic, sun-dried tomatoes, chicken broth, heavy cream and dried basil.
Preparing the Chicken
As a first step, I cut the chicken breasts in half horizontally with a sharp knife (Photo 1). Then, I placed the chicken between pieces of plastic wrap and pounded them until they were of even thickness, about ¼-inch (Photo 2).
Making the Chicken Milano
I started by combining the flour, salt and pepper in a gallon Ziploc bag. Then I added the chicken and gave the bag a shake to give the chicken a good dusting.
Next, I heated the vegetable oil in a large skillet over medium heat and added the chicken, a few pieces at a time. I cooked the chicken for several minutes on both sides until golden brown. When the chicken was done, I drained it on paper towels, and cooked the remainder of the chicken.
When all of the chicken had been cooked, I added the minced garlic to the same skillet. Because the pan was already hot, it only took about 30 seconds for the garlic to become fragrant.
After that, I added the sun-dried tomatoes to the pan, then stirred to combine the garlic and tomatoes.
Next, I added the chicken broth and cream to the tomato/garlic mixture.
Finally, I added some dried basil to the sauce. After giving the mixture a good stir, I let it cook over medium heat for about 10 minutes to allow the tomatoes to re-hydrate.
Before adding the chicken to the sauce, I decided that it needed a little thickening, so I added a small amount of corn starch that had been mixed with some chicken broth. Also, I tasted to sauce and thought that it needed a bit of salt and pepper, at least for my taste.
When the sauce reached the perfect consistency and taste, I added the chicken. I spooned the sauce over the chicken and heated it for several minutes to ensure the the chicken was fully heated.
I served the Chicken Milano with rotini, steamed green beans, a crusty homemade French baguette and chilled Chardonnay. It was truly a restaurant quality meal. Yum!
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- 2 boneless skinless chicken breasts
- ½ cup all-purpose flour
- ½ Tablespoon Kosher salt
- ½ teaspoon freshly ground black pepper
- 2 Tablespoons vegetable oil
- 2 cloves garlic, minced
- ½ cup sun-dried tomatoes (See Tip 1)
- 1 cup (8 ounces) chicken broth (See Tip 2)
- 1 cup (8 ounces) heavy cream
- ½ teaspoon dried basil
- 8 ounces dry pasta, cooked al dente according to package directions
- minced fresh basil or parsley for garnish (optional)
- Cut chicken breasts horizontally in half. Place between pieces of plastic wrap and pound to about ¼-inch thickness.
- Combine flour, salt and pepper in gallon Ziploc bag. Add chicken and shake to coat.
- Heat vegetable oil in a large skillet over medium heat. Add the chicken, a few pieces at a time. Cook several minutes on each side until golden brown Remove and drain on paper towels. Cook remaining chicken; drain on paper towels.
- Add minced garlic to same skillet used to cook chicken; cook until fragrant, about 30 seconds. Add sun-dried tomatoes; stir to combine. Add chicken broth and cream; stir to combine. Add dried basil; cook mixture over medium heat for 10 minutes. After 10 minutes, if sauce needs additional thickening, add a small amount of a slurry made with corn starch and chicken broth to achieve desired thickening. Correct seasonings.
- Return chicken to sauce; heat for several minutes to ensure that chicken is hot. Garnish with minced basil or parsley. Serve over pasta..
- Yield: 4 servings. (See Tip 3)
- Use dry-packed sun-dried tomatoes rather than sun-dried tomatoes packed in oil.
- I used low sodium chicken broth.
- This makes excellent leftovers. Generally, I heat the chicken for several minutes in the microwave before serving.