The Dragn's Chicken Milano
Garlic, Sun-dried Tomatoes and Basil with a beautiful creamy sauce, a pasta and chicken recipe perfect for two (and even fit for company if doubled).
Ingredients:
1 Tbsp vegetable oil
1/2 lb skinless, boneless chicken breast
salt & pepper to taste
1 Tbsp butter
1 or 2 cloves garlic, minced
1/3 cup sun-dried tomatoes, chopped
1/2 cup chicken broth,
1/2 cup heavy cream
2 Tbsp fresh basil, chopped
fettuccini pasta for two
Method:
1. Cut chicken into bite size pieces. Season with salt & pepper. In a large skillet over medium heat, warm the vegetable oil and saute chicken til browned. Take out chicken, set aside, cover loosely. Start your water for the pasta.
2. Melt the butter in the same skillet over low heat; add garlic and cook about 30 seconds, 'til fragrant. Add chicken stock, loosening and scraping up any fond from the bottom of the skillet. Stir in the sun-dried tomatoes, increase the heat to medium bringing the stock to a boil. Reduce heat again and simmer, uncovered, for about 10 min. 'til the tomatoes are tender. Add the cream, bring back to a boil, stirring. Simmer over medium heat 'til the sauce is thick enough to coat a spoon.
3. Meanwhile, slightly undercook your pasta by approx 1 or 2 min. Save approx 1 cup of pasta water. When sauce is thick enough, add pasta to the pan (should the sauce get too thick add a bit of the saved pasta water). Return chicken to skillet, cover and allow to reheat over low heat and finishing pasta at the same time. Stir in basil and adjust seasonings if necessary.
Tips:
If doubling: judge your chicken amounts for appetites .
I would not double the sun-dried tomatoes but just increase to about 1/2 cup.
Everything else works perfect when doubled.
Cutting the chicken in ”strips" is another quick cooking choice with a pretty presentation.
Garlic, Sun-dried Tomatoes and Basil with a beautiful creamy sauce, a pasta and chicken recipe perfect for two (and even fit for company if doubled).
Ingredients:
1 Tbsp vegetable oil
1/2 lb skinless, boneless chicken breast
salt & pepper to taste
1 Tbsp butter
1 or 2 cloves garlic, minced
1/3 cup sun-dried tomatoes, chopped
1/2 cup chicken broth,
1/2 cup heavy cream
2 Tbsp fresh basil, chopped
fettuccini pasta for two
Method:
1. Cut chicken into bite size pieces. Season with salt & pepper. In a large skillet over medium heat, warm the vegetable oil and saute chicken til browned. Take out chicken, set aside, cover loosely. Start your water for the pasta.
2. Melt the butter in the same skillet over low heat; add garlic and cook about 30 seconds, 'til fragrant. Add chicken stock, loosening and scraping up any fond from the bottom of the skillet. Stir in the sun-dried tomatoes, increase the heat to medium bringing the stock to a boil. Reduce heat again and simmer, uncovered, for about 10 min. 'til the tomatoes are tender. Add the cream, bring back to a boil, stirring. Simmer over medium heat 'til the sauce is thick enough to coat a spoon.
3. Meanwhile, slightly undercook your pasta by approx 1 or 2 min. Save approx 1 cup of pasta water. When sauce is thick enough, add pasta to the pan (should the sauce get too thick add a bit of the saved pasta water). Return chicken to skillet, cover and allow to reheat over low heat and finishing pasta at the same time. Stir in basil and adjust seasonings if necessary.
Tips:
If doubling: judge your chicken amounts for appetites .
I would not double the sun-dried tomatoes but just increase to about 1/2 cup.
Everything else works perfect when doubled.
Cutting the chicken in ”strips" is another quick cooking choice with a pretty presentation.