Country Chicken Milano

Servings: 4

Country Chicken Milano

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Ingredients

• 1 Tbsp. butter
• 2 cloves garlic, minced
• 1/2 cup dry packaged sun-dried tomatoes, chopped
• 1 cup chicken broth, divided
• 1 cup heavy cream
• 1 lb. skinless, boneless chicken breast halves
• Salt and Pepper, to taste
• 2 Tbsp. vegetable oil
• 2 Tbsp. chopped fresh basil
• 8 oz. Country Pasta Egg Pasta, cooked and drained (cook at same time as other steps)

Instructions

1. Melt the butter in a large saucepan over low heat.
2. Add the garlic; saute for 30 seconds.
3. Add the tomatoes and 3/4 C. of the chicken broth; increase heat and bring to a boil.
4. Reduce heat to medium-low and simmer, uncovered for 10 minutes or until the tomatoes are tender.
5. Stir in the cream and bring to a boil.
6. Simmer over medium heat until thickened.
7. Season the chicken with the salt and pepper.
8. Warm the oil in a large skillet over medium heat.
9. Add chicken and saute.
10. Cook for about 4 minutes per side, or until the chicken is done inside.
11. Transfer to a cutting board and keep warm.
12. Discard only the fat from the skillet.
13. Add 1/4 C. chicken broth to the pan juices in the same skillet.
14. Over medium heat bring the broth to a boil.
15. Reduce slightly and add to the cream sauce; stir in the basil.
16. Transfer the pasta to a bowl and toss with 3-4 tablespoons of the sauce.
17. Cut each chicken breast into slices.
18. Place pasta on plate and top with chicken; coat with the cream sauce.