Italian Chicken Milano

Italian Chicken Milano


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This delicious authentic Italian chicken Milano is great for any dinner. Serve this dish up with a glass of dry red wine and enjoy.

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Time needed

30 min preparation

Serving Size / Yield

3-5 servings


  • 1 Tbs. butter
  • 3 cloves garlic, minced
  • 1/2 C. sun-dried tomatoes
  • Chopped mushrooms
  • 1 C. chicken broth, divided
  • 1 C. heavy cream
  • 1 lb. skinless, boneless chicken breast halves salt and pepper to taste
  • 2 Tbs. vegetable oil
  • 2 Tbs. chopped fresh basil
  • 8 oz. dry fettuccini pasta
  • pinch of fresh sea salt and fresh ground pepper

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Begin by heating a large saucepan over low heat, melt butter; add garlic and cook for 30 seconds. Add the tomatoes and 3/4 C. 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 sauté 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 C. 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 Tbs. 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.

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