Chicken Milano

Sponsored By www.Apnafoodtv.com

Ingredients:

Butter 1 tbsp

Minced garlic 2 cloves

Sun-dried tomatoes (chopped) 1/2 cup

Chicken stock 1 cup

Cream 1 cup

Boneless chicken breast halves ½ kg

Salt to taste

Pepper to taste

Oil 2 tbsp

Chopped fresh basil 2 tbsp

Dry fettuccini pasta 8 ounces

Method:

Melt butter; add garlic and sauté. Add the tomatoes and 3/4 cup of the chicken stock, boil. 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. Heat oil and sauté chicken. Press on chicken occasionally. Cook for about 4 minutes per side or until the meat is no longer pink inside. Transfer to a plate, cover and keep warm. Boil 1/4 cup chicken stock. 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.