Chicken Milano: A Creamy Italian-Inspired Delight

 Chicken Milano: A Creamy Italian-Inspired Delight

This Chicken Milano recipe combines tender chicken, creamy sauce, and sun-dried tomatoes for a dish that feels restaurant-worthy but is simple enough to make at home. Pair it with fettuccine and a side of crusty bread for an indulgent meal full of rich, comforting flavors.

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Why You’ll Love This Dish

• Rich and Creamy: The heavy cream and sun-dried tomatoes create a luscious, flavorful sauce.
• Quick and Easy: Ready in just 30 minutes for a satisfying weeknight or weekend dinner.
• Perfect Pairings: Serve with pasta, crusty bread, or a side salad for a complete meal.

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Ingredients

• 1 tablespoon butter
• 2 cloves garlic, minced
• 1/2 cup sun-dried tomatoes, chopped
• 1 cup chicken broth, divided
• 1 cup heavy cream
• 1 pound skinless, boneless chicken breast halves
• Salt and pepper to taste
• 2 tablespoons vegetable oil
• 2 tablespoons chopped fresh basil
• 8 ounces dry fettuccine pasta

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Instructions

1. Prepare the Sauce

• Melt the butter in a large saucepan over low heat.
• Add the minced garlic and cook for about 30 seconds, until fragrant.
• Stir in the chopped sun-dried tomatoes and 3/4 cup of chicken broth.
• Increase heat to medium, bringing the mixture to a boil. Reduce the heat and simmer, uncovered, for 10 minutes, or until the tomatoes are tender.
• Add the heavy cream, bring to a boil, and simmer until the sauce thickens enough to coat the back of a spoon.

2. Cook the Chicken

• Season the chicken breasts with salt and pepper on both sides.
• Heat the vegetable oil in a large skillet over medium heat. Add the chicken and sauté for about 4 minutes per side, pressing gently with a spatula, until the chicken is no longer pink inside.
• Transfer the chicken to a cutting board, cover to keep warm, and discard the fat from the skillet.

3. Finish the Sauce

• In the same skillet, add the remaining 1/4 cup chicken broth and bring it to a boil. Stir to deglaze the pan, scraping up any browned bits. Reduce slightly.
• Add this broth to the cream sauce, stir in the chopped basil, and adjust the seasoning with more salt and pepper if needed.

4. Cook the Pasta

• Meanwhile, bring a large pot of lightly salted water to a boil.
• Add the fettuccine and cook for 8 to 10 minutes, or until al dente. Drain and toss with 3 to 4 tablespoons of the cream sauce.

5. Serve

• Slice each chicken breast diagonally into 2 to 3 pieces.
• Divide the fettuccine among serving plates, top with the sliced chicken, and generously spoon the cream sauce over each plate.

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Pro Tips

• Sun-Dried Tomato Option: For a fresher taste, use dry-packaged sun-dried tomatoes instead of those packed in oil.
• Make Ahead: The sauce can be prepared a day ahead and stored in the refrigerator. Reheat over low heat before serving.
• Protein Swap: This recipe also works well with shrimp or turkey instead of chicken.

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Serving Suggestions

• Pair with garlic bread or a Caprese salad for a true Italian-inspired meal.
• Sprinkle extra Parmesan cheese or a pinch of red pepper flakes for added flavor.

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This Chicken Milano recipe brings the elegance of Italian cuisine to your table with minimal effort. Its creamy, savory flavors are guaranteed to impress your family and guests alike. Buon appetito!