Thursday, August 18, 2016

Chicken Milano

Chicken with a creamy tomato sauce on a bed of buttery linguine.  A delicious meal for a weeknight that doesn't take a lot of time to pull together.




Chicken Milano

2-3 chicken breasts, skinless and boneless
2 tbsp extra virgin olive oil
1 tbsp butter
1 clove garlic, minced
1/2 cup sun-dried tomatoes, diced
1 cup chicken stock
1 cup whipping cream
1/2 tsp salt
1/4 tsp freshly ground black pepper
1 tbsp parlsey, minced

8 oz linguine
1 tbsp butter

In a medium saucepan, melt the 1 tbsp of butter.  Add in the minced garlic and cook for a minute.  Add in the sun-dried tomatoes and chicken stock.  Bring to a simmer until the tomatoes are soft.  Add in the cream and cook until the sauce thickens.  Add in salt and pepper.  

Season the chicken breasts on both sides.  Heat 2 tbsp olive oil in a large skillet.  Brown the chicken on both sides until cooked.  Place on a plate, covered with alumunum foil, until the rest of the meal is ready.

Cook linguine per package directions in salted water.  Drain and stir in 1 tbsp butter.  Cut the chicken into slices and place on top of the pasta.  Top with your tomato cream sauce.