Chicken Milano

Ingredients

• Butter

  Unsalted

  1 tbsp or 14g

• Garlic

  Raw

  2 cloves, minced or 6g

• Sun-dried tomatoes

  ½ cup or 27g

• Chicken broth

  Soup, canned, less/reduced sodium

  1 cup or 240g

• Heavy whipping cream

  Fluid

  1 cup, whipped or 120g

• Chicken breast

  Broilers or fryers, meat and skin, raw

  1 lb or 454g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  2 tbsp or 28g

• Basil

  Fresh

  2 tbsp, chopped or 5g

• Pasta

  Corn, dry

  8 oz or 227g

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 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.
6. (source: https://www.allrecipes.com/recipe/19304/chicken-milano/)