CHICKEN MILANO
I found this recipe and when I made it for dinner DH absolutely raved! It is definitely not a low cal dish but its worth it! We will eat salads for a week so we can indulge with this! This is a great dish to serve to company or for special occasions.
Provided by Little Bee
Categories Meat
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
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 MILANO
A delicious pasta and chicken dish with garlic, sun-dried tomatoes and fresh basil. Use the dry packaged sun-dried tomatoes instead of the tomatoes packed in olive oil. The sauce can be kept, covered, for one day in the refrigerator; heat again over low heat. Try it with some crusty bread if desired.
Provided by MARBALET
Categories World Cuisine Recipes European Italian
Time 30m
Yield 4
Number Of Ingredients 10
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.
Nutrition Facts : Calories 640.8 calories, Carbohydrate 47 g, Cholesterol 156.3 mg, Fat 34.8 g, Fiber 2.8 g, Protein 36.3 g, SaturatedFat 17.1 g, Sodium 501.5 mg, Sugar 4.7 g
CHICKEN MILANO
This is revised from a recipe I cut out of a magazine ages ago. It's one of our favorites and this recipe makes enough for two nights plus a lunch or two. As with many of "my" recipes the ingredient amounts can be changed. Don't like mushrooms? Leave them out. Really like mushrooms? Go crazy and double the amount. Want more chicken? Add another chicken chest. Etc. Also, the tomato soup part of the recipe can be changed any number of ways - I've made it with diced tomatoes, tomato sauce, tomato paste and water, condensed tomato soup and water, etc. Sometimes we like to eat this as a soup rather than over rice/noodles and thats when we use tomato juice for the liquid - and we add more than a quart (To make it "soupier".)
Provided by Knitting Granny
Categories Low Cholesterol
Time 50m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- In a large dutch-oven pan, heat the Olive oil over medium-high heat.
- Add sliced onion, stir and cook until onions become limp and translucent. Adjust heat so they don't burn.
- Add garlic and stir.
- Add chopped chicken and stir again.
- Cook for about 10 minutes, stirring occasionally, until chicken looks mostly done.
- Add zucchini and dried basil.
- Stir in the tomato soup.
- Cook for approximately 30 minutes - until zucchini is soft (but still slightly crunchy) and chicken is done (Remove one of the larger chicken bites and cut to make sure it isn't pink inside.).
- Taste for seasoning and add salt if needed.
- Serve over cooked brown or white rice or pasta.
- Delicious.
CHICKEN MILANO
A rich Italian dish, with everything that Italian is about. The sauces, the cheeses, and the spices all rolled into one. Enjoy!! Need the marinara sauce? It will be under Maranara Sauce for Chick. Milano...
Provided by hollie_ann
Categories Chicken
Time 1h
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Roll each chicken breast in flour; dip in beaten egg.
- Roll in bread crumbs to coat well.
- Heat butter in large skillet over medium-high heat; add chicken pieces.
- Cook until browned on all sides, about 10 minutes.
- Mix marinara sauce and half and half in a small bowl, reserving 2 tablespoons.
- Pour marinara sauce into baking dish.
- Arrange chicken in prepared dish.
- Mix mozzerella, swiss, and parmesan cheeses in a small bowl.
- Sprinkle over chicken.
- Top with reserved sauce.
- Bake, Loosely covered, until cooked through, about 30 minutes Tip:When Cooking Chicken, don't cook it all the way thru-- leave a little pink.
- This opts for VERY moist meat when it comes out of the oven in the end-- Also good to serve cheese and garlic bread with!
Nutrition Facts : Calories 567.9, Fat 31.1, SaturatedFat 17.5, Cholesterol 214.1, Sodium 917.5, Carbohydrate 29.1, Fiber 1.4, Sugar 5.3, Protein 41.5
LEMON CHICKEN MILANESE
Make and share this Lemon Chicken Milanese recipe from Food.com.
Provided by Nif_H
Categories Chicken Breast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Season chicken with salt and pepper and set aside. Combine breadcrumbs, parmesan cheese, parsley, and salt and pepper to taste.
- Pour flour onto a plate and set aside. Do the same with eggs and then with breadcrumb mixture.
- Dredge chicken in flour and tap away excess. Dip chicken into egg. Cover chicken with breadcrumbs and press them inches.
- Heat oil in frying pan. Fry chicken on the first side for about 2 minutes, flip and fry for another 2 minutes. Repeat until chicken is browned and cooked through. If you've pounded the chicken thin enough, cooking time is greatly reduced.
- Once chicken is cooked, place on a paper towel-lined plate in order to absorb excess oil.
- Serve with a squeeze of lemon and additional lemon wedges.
Nutrition Facts : Calories 413.7, Fat 21.4, SaturatedFat 4.5, Cholesterol 129.3, Sodium 416.3, Carbohydrate 20.9, Fiber 1.5, Sugar 1.6, Protein 33.3
CHICKEN MILAN
A dear friend shared this recipe a few years ago. Since then, I've prepared this memorable main dish for both family meals and get-togethers.-Mrs. Lara Priest, Gansevoort, New York
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 6 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 349 calories, Fat 10g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 295mg sodium, Carbohydrate 32g carbohydrate (2g sugars, Fiber 2g fiber), Protein 31g protein. Diabetic Exchanges
ITALIAN CHICKEN MILAN
-Mrs. Lara Priest, Gansevoort, New York
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 6 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 363 calories, Fat 12g fat (2g saturated fat), Cholesterol 133mg cholesterol, Sodium 277mg sodium, Carbohydrate 32g carbohydrate (2g sugars, Fiber 2g fiber), Protein 31g protein.
CHICKEN PASTA MILANO
Make and share this Chicken Pasta Milano recipe from Food.com.
Provided by loriyeargan
Categories Chicken
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 667.5, Fat 36.1, SaturatedFat 17.4, Cholesterol 164.7, Sodium 1098.3, Carbohydrate 49.1, Fiber 2.9, Sugar 4.3, Protein 36.1
More about "clemens chicken milano recipes"
HOW TO MAKE CHICKEN MILANO | ALLRECIPES.COM - YOUTUBE
From youtube.com
FRESH HOMEMADE CHICKEN MILANO THE FAMILY WILL LOVE
From diycandy.com
260 CHICKEN RECIPES IDEAS IN 2022 | RECIPES, CHICKEN RECIPES, …
From pinterest.com
CHICKEN MILANESE RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
TUSCAN CREAMY CHICKEN MILANO WITH SUNDRIED TOMATOES …
From youtube.com
23 CHICKEN IDEAS IN 2022 | CHICKEN RECIPES, COOKING RECIPES, RECIPES
From pinterest.ca
EASY CHICKEN MILANO RECIPE | MAKE IN 30 MINUTES - THEFOODXP
From thefoodxp.com
10 CHICKEN RECIPES IDEAS | CHICKEN RECIPES, RECIPES, FRIED CHICKEN …
From pinterest.ca
250 CHICKEN RECIPES IDEAS IN 2022 | RECIPES, CHICKEN RECIPES, …
From pinterest.com
CHICKEN MILANO - STAGE.ELEMENT.ALLRECIPES.COM
From stage.element.allrecipes.com
130 CHICKEN IDEAS | COOKING RECIPES, RECIPES, COOKING
From pinterest.com
CLEMENS CHICKEN MILANO RECIPES
From tfrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love