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
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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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TUSCAN CREAMY CHICKEN MILANO WITH SUNDRIED TOMATOES - By www.recipe30.com
Get recipe here: recipe30.com
Crispy skin chicken thighs, with basil, garlic, cheese, cream, wine all the good things!
This chicken is cooked using chicken thighs with the bone (chops). It's cooked with the bone, keeping the thigh juicy and flavourful making it the tastiest part of the chicken. First it's first sautéed in olive oil and then gently braised in the oven in the Parmesan cream sauce until cooked moist and tender. Always a hit with any chicken lover. An explosion of Italian flavours!
How to Make Chicken Milano
How to Make Chicken Milano
How to Make Chicken Milano
How to Make Chicken Milano
Chicken Milano
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Creamy Chicken Milano with Sundried Tomatoes
Crispy skin chicken thighs, with basil, garlic, cheese, cream, wine, sundried tomatoes ... mmmm ... all the good things! Mouth watering goodness
Scroll down for the full recipe
What You'll Need
4 chicken thighs skin on, bone in
Half cup fresh basil leaves
Half tsp cayenne pepper
2 sprigs of fresh thyme
2 sprigs of fresh oregano
3 tbsp olive oil
1/4 cup grated Parmesan cheese
1/3 cup sun-dried tomatoes
3 peeled cloves of garlic
1 cup dry white wine
1/4 cup flour
1 cup chicken stock
1 cup heavy cream
Half teaspoon salt
What To Do
Sprinkle cayenne pepper on both sides of each thigh.
Season both sides with kosher salt.
Place the flour on a plate, dip each thigh in flour, coating each end too. Pat off any excess flour.
Place a frying pan on medium to low heat with the olive oil.
Once the oil is hot, place each thigh skin side up (to first seal the bottoms) and cook gently for approx 5 minutes or until golden brown.
Once thighs are golden brown, turn over skin side down for another 5 minutes or until golden brown.
Turn thighs back skin side up and set aside on a plate.
Turn the heat to low and add the three garlic cloves using a grate or garlic press, gently sweat.
Slice the sun-dried tomatoes and add to frying pan.
Add the oregano.
Add the thyme, keep stirring the ingredients.
Add the white wine.
Add the chicken stock.
Add the cream
Add the Parmesan cheese, mix and reduce sauce for 3 minutes.
Shred the basil leaves using a knife and add half to the sauce.
Return the chicken thighs skin side up to the frying pan with the sauce.
Bake in oven at 180ºC – 350ºF for 20 – 25 minutes.
Place chicken thighs on hot serving plates.
Add the remainder of fresh basil to the sauce, stir and pour over chicken.
Serve with your favourite pasta with butter and grated Parmesan cheese.