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