Chicken Strips Milano Recipes

CHICKEN MILANO

Steps:

• 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.

CHICKEN STRIPS MILANO

Steps:

• Cook linguine according to package directions. , Meanwhile, in a large skillet, saute garlic in 4-1/2 teaspoons oil for 1 minute. Stir in parsley and 1/2 teaspoon pepper. Remove to a small bowl and set aside. , In a shallow bowl, combine the flour, basil, salt and remaining pepper. In another shallow bowl, whisk eggs. Dredge chicken strips in flour mixture, then dip in eggs., In the same skillet, cook and stir chicken in remaining oil over medium-high heat for 8-10 minutes or until no longer pink., Drain linguine; place on a serving platter. Pour garlic mixture over linguine and toss to coat; top with chicken.

CHICKEN MILAN

Steps:

• Cook linguine according to package directions. Meanwhile, in a large skillet, saute garlic in 1 tablespoon oil for 1 minute or until tender; stir in parsley and 1/4 teaspoon pepper. Remove to a small bowl and set aside. , In a shallow bowl, combine the flour, basil, salt and remaining pepper. In another shallow bowl, whisk the eggs. Dredge chicken strips in flour mixture, then dip in eggs. , In the same skillet, cook chicken in remaining oil over medium-high heat for 8-10 minutes or until no longer pink. Drain linguine and place on a serving platter. Pour reserved garlic mixture over linguine and toss to coat; top with chicken.

CHICKEN MILANO

Steps:

• 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.
• 2Sprinkle the chicken with salt and pepper on both sides.
• In a large skillet over medium heat, warm oil and saute chicken. Cook for about 4-5 minutes per side or until the meat feels springy and is no longer pink inside.
• Transfer to a board; cover with foil and keep warm.
• Pour off 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 parmesan.Season with salt and pepper.(Be careful with salt though as tomatoes and parmesan are quite salty)
• Cook Fettucini until Al Dente; drain, transfer to a bowl and toss with 3 to 4 tablespoons of the sauce.
• Reheat the sauce gently if needed,and transfer the pasta to serving plates; top with chicken and coat with the cream sauce; serve.
• Sprinkle green onions on top as garnish and serve with additional parmesan cheese.

CHICKEN PASTA MILANO

Steps:

• In a large saucepan, melt butter over low heat.
• Add the minced garlic and cook for about a minute.
• Add tomatoes and 3/4 cup of chicken broth.
• Increase heat to medium and bring mixture to a boil.
• Reduce heat and simmer uncovered, for about 10 minutes.
• Add cream and bring to a boil again, stirring frequently.
• Simmer over medium heat until sauce is thick.
• Sprinkle salt and pepper over both sides of chicken.
• Heat the olive oil in a skillet, then add chicken and saute until chicken is no longer pink inside.
• (About 4 minutes each side should do it.) Remove chicken from skillet, drain fat from skillet.
• In the same skillet, stir 1/4 cup chicken broth with the pan juices, and bring to a boil; reduce slightly and add to the cream sauce; stir in basil.
• Serve chicken atop the pasta, coat with the cream sauce.

ITALIAN CHICKEN MILAN

Steps:

• Cook linguine according to package directions. Meanwhile, in a large skillet, saute garlic in 1 tablespoon oil for 2-3 minutes or until tender; stir in parsley and 1/4 teaspoon pepper. Remove to a small bowl and set aside. , In a shallow bowl, combine the flour, basil, salt and remaining pepper. In another shallow bowl, whisk the eggs. Dredge chicken strips in flour mixture, then dip in eggs. , In the same skillet, cook chicken in remaining oil over medium-high heat for 8-10 minutes or until juices run clear. Drain linguine and place on a serving platter. Pour reserved garlic mixture over linguine and toss to coat; top with chicken.