July 7, 2009

Chicken Milano

Karla Ward

1 tablespoon butter
2 cloves garlic, minced
1/2 cup sun dried tomatoes, chopped (not the kind packed in oil)
1 cup chicken broth, divided
1 cup heavy cream
2 tablespoons oil
Salt and pepper to taste
1 pound chicken breast, cut into large chunks
1 tablespoon basil or 2 tablespoons chopped fresh basil
Bow tie pasta, cooked

In a large saucepan, melt butter, add garlic and cook for about 30 seconds to a minute over low heat. Add the tomatoes and 3/4 cup of the chicken broth. Increase the temperature to medium 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 while you stir. Simmer until the sauce is thick enough to coat the back of the spoon.

While the sauce is cooking, warm the oil in a large skillet over medium heat. Sprinkle the chicken with salt and pepper and sauté in the cooking oil until done. Remove chicken and keep warm. In the same skillet over medium heat, bring remaining 1/4 cup chicken broth to a boil, stirring in the pan juices. Reduce slightly and add to the cream sauce. Stir in basil and add other seasonings to taste.

Transfer cooked pasta to a bowl, stir in chicken and sauce. Yummy! I like to add mushrooms to this recipe. I sauté a package of fresh mushrooms along with the garlic and sun-dried tomatoes. THE BEST!

No comments:

Blog Widget by LinkWithin