CHICKEN MILANO

Servings: 4 | Prep: 10m | Cooks: 20m | Total: 30m
NUTRITION FACTS
Calories: 641 | Carbohydrates: 47g | Fat: 34.8g | Protein: 36.3g | Cholesterol:
156mg
INGREDIENTS
1 tablespoon butter 1 pound skinless, boneless
chicken breast halves
2 cloves garlic, minced salt and pepper to taste
1/2 cup sun-dried
tomatoes, chopped
2 tablespoons vegetable oil
1 cup chicken broth,
divided
2 tablespoons chopped fresh
basil
1 cup heavy cream 8 ounces dry fettuccini pasta
DIRECTIONS

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.