Best 8 Chicken Milano Recipes

CHICKEN MILANO

Steps:

• 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.

CHICKEN MILANO

Steps:

• 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.
• 2Sprinkle the chicken with salt and pepper on both sides.
• In a large skillet over medium heat, warm oil and saute chicken. Cook for about 4-5 minutes per side or until the meat feels springy and is no longer pink inside.
• Transfer to a board; cover with foil and keep warm.
• Pour off 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 parmesan.Season with salt and pepper.(Be careful with salt though as tomatoes and parmesan are quite salty)
• Cook Fettucini until Al Dente; drain, transfer to a bowl and toss with 3 to 4 tablespoons of the sauce.
• Reheat the sauce gently if needed,and transfer the pasta to serving plates; top with chicken and coat with the cream sauce; serve.
• Sprinkle green onions on top as garnish and serve with additional parmesan cheese.

CHICKEN MILANO

Steps:

• In medium bowl, mix dressing ingredients. Stir in salad ingredients to coat.
• Between pieces of waxed paper or plastic wrap, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 3/4 inch thick. Sprinkle with 1/4 teaspoon salt and the pepper.
• On separate plates, place flour and bread crumbs. In bowl, beat egg with fork. Coat chicken with flour. Dip into egg; coat well with bread crumbs.
• In 12-inch nonstick skillet, heat 2 tablespoons oil over medium heat. Add chicken; cook 8 to 10 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (170°F) and coating is golden brown. Serve chicken topped with salad and sprinkled with cheese.

MY CHICKEN MILANO

Steps:

• In a large skillet heat oil over medium high heat. Add chicken and season with garlic, seasoning, hot pepper flakes and salt and pepper to taste. Saute for 5 minutes, then add tomatoes and cook for another 5 minutes. Add green beans and stir all together. Cover skillet, reduce heat to medium low and simmer for approximately 15 to 20 minutes.

CHICKEN STRIPS MILANO

Steps:

• Cook linguine according to package directions. , Meanwhile, in a large skillet, saute garlic in 4-1/2 teaspoons oil for 1 minute. Stir in parsley and 1/2 teaspoon pepper. Remove to a small bowl and set aside. , In a shallow bowl, combine the flour, basil, salt and remaining pepper. In another shallow bowl, whisk eggs. Dredge chicken strips in flour mixture, then dip in eggs., In the same skillet, cook and stir chicken in remaining oil over medium-high heat for 8-10 minutes or until no longer pink., Drain linguine; place on a serving platter. Pour garlic mixture over linguine and toss to coat; top with chicken.

CHICKEN MILANO

Steps:

• In a large dutch-oven pan, heat the Olive oil over medium-high heat.
• Add sliced onion, stir and cook until onions become limp and translucent. Adjust heat so they don't burn.
• Add garlic and stir.
• Add chopped chicken and stir again.
• Cook for about 10 minutes, stirring occasionally, until chicken looks mostly done.
• Add zucchini and dried basil.
• Stir in the tomato soup.
• Cook for approximately 30 minutes - until zucchini is soft (but still slightly crunchy) and chicken is done (Remove one of the larger chicken bites and cut to make sure it isn't pink inside.).
• Taste for seasoning and add salt if needed.
• Serve over cooked brown or white rice or pasta.
• Delicious.

CLEMEN'S CHICKEN MILANO

Steps:

• 1. Preheat oven at 350 degrees. After defrosting your frozen chicken breast (HALF WAY ONLY), place them in a baking dish. No need to grease pan.
• 2. Salt, pepper and Cayenne them to your liking but remember... not too much salt because Provolone has sodium. So will the canned tomatoes.
• 3. Lay slices of bacon over chicken. No need to cut bacon.
• 4. Bake for 25-30m mins. or until the juices run clear when pierced. When bacon is crunchy and chicken is almost done, add canned tomatoes over all the chicken and sprinkle with basil then top with cheese slices.
• 5. Bake for the remainder of the alloted time or till the cheese is melted over the dish with slightly browned edges. Enjoy!

CHICKEN MILANO

Steps:

• In medium bowl, mix dressing ingredients. Stir in salad ingredients to coat.
• Between pieces of waxed paper or plastic wrap, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 3/4 inch thick. Sprinkle with 1/4 teaspoon salt and the pepper.
• On separate plates, place flour and bread crumbs. In bowl, beat egg with fork. Coat chicken with flour. Dip into egg; coat well with bread crumbs.
• In 12-inch nonstick skillet, heat 2 tablespoons oil over medium heat. Add chicken; cook 8 to 10 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (170°F) and coating is golden brown. Serve chicken topped with salad and sprinkled with cheese.