How To make Chicken Milan Style
6 Boneless chicken breasts
1/3 c Olive oil
1 Carrot, chopped
3/4 c Dry white wine
2 T Parsley, chopped
Salt/pepper 1/2 c Flour
1 md Onion, chopped fine
1 Celery stalk, chopped fine
28 oz Can crushed tomatoes
2 Garlic cloves, chopped fine
Sprinkle chicken with flour. Heat oil in large pot, add chicken and brown on all sides over medium heat then remove chicken. Add onion, celery, carrot and saute until lightly brown. Return chicken to pot, stir in wine and tomatoes. Cover pot and simmer 15 minutes or until chicken is fork tender. Add parsley, garlic, salt, and pepper. Arrange chicken and sauce on a warm platter, garnish with parsley.
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HOW TO MAKE CHICKEN MILANO RECIPE | CHICKEN PASTA RECIPE | PINOY KITCHEN TV
HOW TO MAKE CHICKEN MILANO RECIPE | CHICKEN PASTA RECIPE | PINOY KITCHEN TV
Welcome to our channel PINOY KITCHEN TV
Step by step tutorial on HOW TO MAKE CHICKEN MILANO
Ingredients:
500grams Fettucini Pasta
1/2 kg Chicken Fillet
6 cloves of Garlic
1 pack Creamer
2 cups Full Cream Milk
1 tsp Nutmeg
1 tbsp Garlic Powder
1 pc Chicken Broth
1 tsp Ground black pepper
2-3 tbsp Lime/Lemon Juice
Salt to taste
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Chicken Milano
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How to make Chicken Milano updated 2017
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
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.
One Pot Chicken Milano
One-pot chicken Milano is a restaurant copycat with chicken, pasta, mushrooms, and sun-dried tomatoes in a creamy herb sauce. Minimal dishwashing required!
Recipe:
Extra Cheesy Pizza (Milan-Style) | Anything With Alvin
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