Chicken Milano Recipe

Restaurant quality for sure! First I marinated my chicken(6 breasts) in buttermilk for a few hours as I do with all my chicken(1cup milk 1 TBS vinegar or lemon juice if no buttermilk) for that extra moistness. Then I mixed 1/2 cup flour with 1 tbsp paprika and dredged chicken in before frying. I did it all in one skillet-why dirty more than one pan! I sauteed garlic in 4tbsp butter(instead of oil) on low heat then I raised heat to med and added chicken which I cut into strips and browned on all sides. Then I added sundried tomatoes and 1 cup mushrooms and sauteed a little longer. I followed others and doubled sauce so I added 1 cup chick broth and 1 cup white wine(for a greater flavor) salt, pepper and reduced to low, covered and cooked for 30 minutes. I removed chicken added heavy cream with 2 tbsp cornstarch(I like thicker sauce)and fresh basil and cooked to my desired thickness then added chicken back in and tossed on fettuccini. WOW what a dish..Yummy! Fattening but a much deserved treat.-don't pass it up!

This will be added to my list of restaurant quality dishes. The sauce is creamy and velvety delicious and the whole dish makes for a beautiful presentation on the plate. I used two chicken breasts (for the two of us) but kept the amounts of the rest of the ingredients the same. I added white wine to the sauce, which must be reduced a good long time to get the thick, rich consistency I was after. After sauteeing the chicken breasts I sauteed shallots and fresh mushrooms, then added them to the sauce. I served this with whole wheat fettucine and roasted asparagus. We really enjoyed this, however, when I make this again I will stick with doubling the sauce, but keep the amount of tomatoes the same, as the amount of tomatoes meant for four breasts was a bit much for two.

This is a very rich and creamy pasta recipe that was almost sinful! I tried to simplify the recipe as a few other reviewers have done and only use one sautee pan. First, I pounded out my chicken breasts to make them all even thickness then I dipped them in seasoned flour (smoked paprika, salt and pepper)and cooked them in a mixture of olive oil and butter until cooked through (about five minutes a side). I removed the chicken and added the garlic and about 1 1/2 cups chicken broth to deglaze the pan. I then added my chopped up sundried tomatoes and let them cook until tender. Then I added 2 cups of cream and about 1 cup of freshly grated parm cheese. I let this cook for about 8 mins and then added my chicken which I had sliced into three pieces each and let the chicken heat back up in the sauce and added the basil. This was soooo good - like a meal at a restaurant!

Simple and Delicious! I started all three pots at the same time and I am glad I did because everything finished at the same time. Although I was hesitant of the amount of sauce based on previous reviewers I made the recipe as stated. I found the amount of sauce to be perfect for the meal. My personal opinion is doubling it would make too much - overwhelming the dish. I did make minor changes based on personal taste and what I had on hand. I seasoned my chicken with salt, pepper and poultry seasoning after pounding it thin. I'm glad I pounded it down - it took longer to cook then the recipe states. When cooking the chicken I used about 1-1/2 tbsp oil from the sun dried tomatoes for added flavor with the other 1/2 tbsp of olive oil. I made everything else as stated except used 1-1/2 tsp of dried basil because I didn't have fresh on hand. Watch your sauce and don't cook it on a high heat it will reduce quickly and you don't want to have the problem other reviewers had with too little sauce. Also you don't want the sauce to thicken a whole lot which may be causing the complaint of lack of sauce...As the recipe indicates you want it to be able to coat a back of a spoon. It's not an alfredo sauce so you don't need that texture. Anyways...My whole family enjoyed dinner even my picky eaters. Next time I may cook the chicken in the sauce after browning for some added flavor but it is perfect as stated. Thank you for the recipe it will definitely be a repeat in our home.

I have been making this for several years and my husband who is extremely picky decided that he wants this to be his last meal! I have modified this to make it even easier and quicker. I start by cubing the chicken seasoning it with salt and pepper and then browning it in some olive oil in a deep skillet. Once brown I add the garlic letting it toast, and then add the sundried tomatoes and chicken broth. Once its boiling I turn it down to low and let it simmer 5-10 minutes, then add the cream. I usually start boiling the water for the pasta at this time, and I use bowtie pasta. By the time the pasta is done the sauce is thick. I throw it all together and mix in some parmasean cheese.

To start out, I'm a good Italian cook in a region with lots of authentic Italians restaurants. So I don't want to come off as a snob, but I'm not an Olive Garden / Carrabas guy, and the original recipe is solidly OG territory. I made this dish twice. Once exactly as written. Really kind of dull. Easy? Yes. OK? Yes. The second time I punched it up with some VERY easy things to add. Double the garlic. Believe me. Half a medium onion added, chopped & cooked 2 minutes before adding the garlic. There should be a good reason NOT to add onion to most recipes. Mushrooms added in step 1 and a moderate amount of pepper flakes. (at this stage next time I will had some ham or similar cured shreds). Try fresh basil at this step if you have some. Service with a bit more pepper flakes to taste / or not. The reaction of my crew went from 'ok' to 'wow' and little if any extra effort. As to the steps, have your water ready to go on the burner, as soon as you are at the "reduce" stage of step 1, start step 2. Cut the chicken ahead of time into serving sizes. When you flip the chicken, start the water. When the chicken is cooked simply add the sauce & simmer. No need for the extra step. By the time the fettuccini (or linguini) is done, it's ready to serve.

I followed it almost exactly and it came out fabulous. Only change I made was in slicing the large chicken breasts lengthwise to reduce their cooking time to keep them more moist. It worked perfectly. One of my most successful dishes!

Excellent recipe. I used some of cookiqueen's recommendations modified a bit. -Chicken in milk with 1 TBSP white vinegar for a couple hours. -Cut into strips and dredged in 1/2 cup flour, 1 TBSP smoke paprika, salt and pepper. Fry in 2 TBSP grape seed oil and 2 TBSP butter then set aside and keep warm. By removing the chicken until plating, it remains crispy and keeps the flavors of the smoked paprika. -Saute garlic for a minute, add sundried tomatoes (1/2 minute) then deglaze pan with 1 cup chicken broth. -Add 3/4 cups Chablis (or another white wine). Cover (lid ajar to allow reduction) and simmer for 20 minutes. -Turn heat off to avoid curdling cream. Add 1 1/2 cup cream (I used half and half). Add 2 TBSP cornstarch mixed with 1+ TBSP water. Turn heat back on to just a simmer, uncovered, for about 10 minutes while stirring to thicken. -Add basil right before serving. I tossed the fettuccine with 2 ladles of sauce. Plated the fettuccine, laid strips of chicken on top then added more sauce. Thanks to those that commented with great suggestions. Really helped make a very good recipe even better. Wish I had made more chicken as everyone wanted more.

Delicious! I doubled the sauce, added mushrooms and used 2 oz cooking sherry to deglaze the pan.

I took some of the suggestions of cookiequeen, marinated the chicken breasts for five hours in buttermilk, doubled the sauce, added a cup each of good white wine and cream, breaded the chicken, added some extra garlic, salt and pepper, added a tablespoon of butter to the pasta, and enjoyed. Delicious! The suggestion to marinate the chicken in buttermilk was right on. So moist and tender. Another AR winner!

Tonight's dinner and it was great!!! Cooked all in same pan (except pasta)... and doubled sauce. Excellent!!

Made as directed however next time I’d make a couple of changes. I found the sun dried tomatoes that I bought were very salty. I’d rinse first. In an effort to cut the saltiness I added some Sherry, not a bad thing. Maybe a little more next time. I used a lot more Basil than called for. Lastly I’ll add fresh mushrooms. Will do again.

I used Ranch Dressing instead of heavy cream and my family liked it!

I used about 1/2 of the garlic because I'm not a garlic fan and it was just right! We loved it and have had it a few times since I downloaded the recipe!

My family LOVED this recipe!! They said tasted like a plate at an italian restaurant

Tonight's dinner and it was great!!! Cooked all in same pan (except pasta)... and doubled sauce. Excellent!!

This recipe is straight fire.

This was very good! Very tasty. I made it pretty much as directed except I couldn’t find dry sun dried tomatoes so I used the ones that come in olive oil. I did wash most of the olive oil out of them before using. I used cavatappi pasta. This wasn’t exactly a simple meal because you need a saucepan and a skillet and you need to set the cooked chicken aside, so that’s an extra plate, plus you need to cook the pasta separately. That’s a lot of dishes in use, plus a colander. But it wasn’t hard to do either. It definitely tasted better the next day.

This came out amazing. Instead of using pasta, I made zucchini noodles. I also added bellpeppers and spinach.

Good, but This is NOT italian in any way shape or form. This shows a complete misunderstanding of Italian food. It’s probably delicious! 5 stars because I will never ever make this