Chicken MilanoWe had a “Use What’s in the Pantry” dinner last night. We bought some thin chicken cutlets during our weekend grocery shopping and wanted to use it soon. Last week I saw a recipe for Chicken Milano and decided to substitute what was in our pantry for what was listed. Not much of a stretch, if you note the recipe below. It resulted in a very flavorful, light cream sauce paired nicely with a glass of 2012 Ridge Lytton Springs Zinfandel. Sorry, there is no photo. It looked remarkably like chicken over fettuccine covered with a light cream sauce.

Chicken Milano

4 Servings, Prep Time: 10 Minutes, Cook Time: 20 Minutes
Description
This is a delicious pasta and chicken dish with garlic, sun-dried tomatoes and fresh basil. The original recipe called for dry packaged sun-dried tomatoes instead of the tomatoes packed in olive oil. I had neither so used fresh tomato. 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.
Ingredients
• 1 tablespoon butter
• 2 cloves garlic, minced
• 1/2 cup sun-dried tomatoes, chopped (I used a diced fresh tomato)
• 1 cup chicken broth, divided
• 1 cup heavy cream (I used 2% milk, warmed and mixed with 2 tsp cornstarch)
• 1 pound skinless, boneless chicken breast halves
• salt and pepper to taste
• 2 tablespoons vegetable oil
• 2 tablespoons chopped fresh basil
• 8 ounces dry fettuccine pasta
Directions
1. 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 (milk/cornstarch mixture) and bring to a boil; stirring. Simmer over medium heat until the sauce is thick enough to coat the back of a spoon.
2. 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.
3. 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.
4. 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.
5. 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.

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