Country Chicken Milano

Servings: 4

Country Chicken Milano
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  • 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)


  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.


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