Best 8 Clemens Chicken Milano Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

**Clemens Chicken Milano: A Crispy, Savory Dish with a Rich History**

Clemens Chicken Milano is a classic Italian dish that has been enjoyed for centuries. It is made with chicken breasts that are pounded thin, dredged in flour, eggs, and bread crumbs, and then pan-fried until golden brown. The chicken is then served with a rich and flavorful tomato sauce. This dish is a staple of Milanese cuisine and can be found in restaurants and homes throughout the region.

In addition to the classic recipe, there are many variations of Clemens Chicken Milano. Some recipes call for using chicken thighs instead of breasts, while others add herbs and spices to the breading. There are also many different ways to make the tomato sauce, with some recipes using fresh tomatoes, while others use canned tomatoes or tomato paste. No matter how it is prepared, Clemens Chicken Milano is a delicious and satisfying dish that is sure to please everyone at the table.

This article includes recipes for three different versions of Clemens Chicken Milano:

* **Classic Clemens Chicken Milano:** This recipe uses chicken breasts, flour, eggs, bread crumbs, and a simple tomato sauce.
* **Chicken Thighs alla Milanese:** This recipe uses chicken thighs instead of breasts, and adds herbs and spices to the breading.
* **Clemens Chicken Milano with Creamy Tomato Sauce:** This recipe uses a creamy tomato sauce made with heavy cream and Parmesan cheese.

Each of these recipes is easy to follow and can be prepared in about an hour. So gather your ingredients and get ready to enjoy this classic Italian dish!

Let's cook with our recipes!

CHICKEN PASTA MILANO



Chicken Pasta Milano image

Make and share this Chicken Pasta Milano recipe from Food.com.

Provided by loriyeargan

Categories     Chicken

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

1 tablespoon butter
2 cloves garlic, minced
1/2 cup sun-dried tomato, chopped
1 cup chicken broth, divided
1 cup heavy cream
4 boneless skinless chicken breasts
1 teaspoon salt
1 teaspoon pepper
2 tablespoons olive oil
2 tablespoons basil
8 ounces angel hair pasta, cooked and drained

Steps:

  • In a large saucepan, melt butter over low heat.
  • Add the minced garlic and cook for about a minute.
  • Add tomatoes and 3/4 cup of chicken broth.
  • Increase heat to medium and bring mixture to a boil.
  • Reduce heat and simmer uncovered, for about 10 minutes.
  • Add cream and bring to a boil again, stirring frequently.
  • Simmer over medium heat until sauce is thick.
  • Sprinkle salt and pepper over both sides of chicken.
  • Heat the olive oil in a skillet, then add chicken and saute until chicken is no longer pink inside.
  • (About 4 minutes each side should do it.) Remove chicken from skillet, drain fat from skillet.
  • In the same skillet, stir 1/4 cup chicken broth with the pan juices, and bring to a boil; reduce slightly and add to the cream sauce; stir in basil.
  • Serve chicken atop the pasta, coat with the cream sauce.

Nutrition Facts : Calories 667.5, Fat 36.1, SaturatedFat 17.4, Cholesterol 164.7, Sodium 1098.3, Carbohydrate 49.1, Fiber 2.9, Sugar 4.3, Protein 36.1

DELMONICO CHICKEN CLEMENCEAU



Delmonico Chicken Clemenceau image

Provided by Food Network

Categories     main-dish

Yield 4 servings

Number Of Ingredients 19

1 fryer, about 3 1/2 pounds
Drizzle of olive oil
Salt
Freshly ground black pepper
1 tablespoon butter
1/2 pound Smithfield Ham, julienned
1/2 cup minced onions
2 teaspoons chopped garlic
1/2 pound assorted Exotic mushrooms, stemmed, cleaned and sliced
1/2 pound green peas
1/2 pound brabant potatoes (small diced blanched potatoes that are fried until golden)
3 tablespoons white vinegar
3 tablespoons white wine
10 peppercorns, crusted
2 tablespoons finely chopped shallots
1 tablespoon chopped tarragon
3 egg yolks
1 cup unsalted butter, melted
1 tablespoon finely chopped parsley leaves

Steps:

  • Preheat the oven to 400 degrees F. Season the chicken with olive oil, salt and pepper. Place on a roasting pan and bake for 30 minutes. Reduce the heat to 350 degrees F. and continue to cook for 30 minutes. In a large saute pan, melt the butter. Add the ham and saute for 2 minutes. Add the onions. Saute for 1 minute. Add the garlic and mushrooms. Season with salt and pepper. Saute for 2 minutes. Add the peas and potatoes. Saute for 3 to 4 minutes. In a saucepan, combine the vinegar, wine, peppercorns, shallots, and tarragon. Bring the liquid to a boil and reduce to 1 tablespoon. Add 1 tablespoon of water. Add the egg yolks and whisk, over low heat, until frothy, about 3 to 4 minutes. In a steady stream, add the butter until the sauce thickens. Season with salt and pepper. Strain the sauce through a chinois and set aside. Remove the chicken from the oven and carve into 4 pieces (2 breast and 2 leg/thigh). To serve, spoon the potato mixture on the bottom of each plate. Lay the individual chicken portions on top of the potatoes. Spoon the Bernaise Sauce over the chicken and serve.

CHICKEN MILANO



Chicken Milano image

A delicious pasta and chicken dish with garlic, sun-dried tomatoes and fresh basil. Use the dry packaged sun-dried tomatoes instead of the tomatoes packed in olive oil. The sauce can be kept, covered, for one day in the refrigerator; heat again over low heat. Try it with some crusty bread if desired.

Provided by MARBALET

Categories     World Cuisine Recipes     European     Italian

Time 30m

Yield 4

Number Of Ingredients 10

1 tablespoon butter
2 cloves garlic, minced
½ cup sun-dried tomatoes, chopped
1 cup chicken broth, divided
1 cup heavy cream
1 pound skinless, boneless chicken breast halves
salt and pepper to taste
2 tablespoons vegetable oil
2 tablespoons chopped fresh basil
8 ounces dry fettuccini pasta

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.

Nutrition Facts : Calories 640.8 calories, Carbohydrate 47 g, Cholesterol 156.3 mg, Fat 34.8 g, Fiber 2.8 g, Protein 36.3 g, SaturatedFat 17.1 g, Sodium 501.5 mg, Sugar 4.7 g

CHICKEN MILANO



Chicken Milano image

Light and crunchy Italian-style chicken breasts partnered with a salad can be on your dinner table in 30 minutes.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 14

1 tablespoon olive oil
2 teaspoons red wine vinegar
1/8 teaspoon salt
1 cup tightly packed baby spinach or arugula leaves
1/2 cup diced tomatoes
2 tablespoons diced red onion
4 boneless skinless chicken breasts (about 1 1/4 lb)
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons Gold Medal™ all-purpose flour
1 cup Progresso™ Italian style panko crispy bread crumbs or Progresso™ Italian style bread crumbs
1 egg
2 tablespoons olive oil
1/4 cup crumbled tomato-basil feta cheese

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.

Nutrition Facts : Calories 450, Carbohydrate 21 g, Cholesterol 150 mg, Fat 1 1/2, Fiber 0 g, Protein 37 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 830 mg, Sugar 1 g, TransFat 0 g

CHICKEN STRIPS MILANO



Chicken Strips Milano image

A dear friend shared this recipe a few years ago. Since then, I've prepared this garlicky and delightful entree for both family dinners and get-togethers. -Lara Priest, Gansevoort, New York

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 6 servings.

Number Of Ingredients 10

12 ounces linguine
1 tablespoon minced garlic
4-1/2 teaspoons plus 2 tablespoons olive oil, divided
3/4 teaspoon dried parsley flakes
3/4 teaspoon pepper, divided
1/4 cup all-purpose flour
1 teaspoon dried basil
1/2 teaspoon salt
2 large eggs
1-1/2 pounds boneless skinless chicken breasts, cut into strips

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.

Nutrition Facts : Calories 441 calories, Fat 14g fat (3g saturated fat), Cholesterol 133mg cholesterol, Sodium 278mg sodium, Carbohydrate 46g carbohydrate (2g sugars, Fiber 2g fiber), Protein 33g protein. Diabetic Exchanges

CHICKEN MILANO



Chicken Milano image

This is revised from a recipe I cut out of a magazine ages ago. It's one of our favorites and this recipe makes enough for two nights plus a lunch or two. As with many of "my" recipes the ingredient amounts can be changed. Don't like mushrooms? Leave them out. Really like mushrooms? Go crazy and double the amount. Want more chicken? Add another chicken chest. Etc. Also, the tomato soup part of the recipe can be changed any number of ways - I've made it with diced tomatoes, tomato sauce, tomato paste and water, condensed tomato soup and water, etc. Sometimes we like to eat this as a soup rather than over rice/noodles and thats when we use tomato juice for the liquid - and we add more than a quart (To make it "soupier".)

Provided by Knitting Granny

Categories     Low Cholesterol

Time 50m

Yield 8 serving(s)

Number Of Ingredients 9

3 boneless skinless chicken breasts, chopped into bite-sized pieces
1 tablespoon olive oil or 1 tablespoon vegetable oil
1 large onion, peeled and sliced into rings about 1/3 inch thick
2 garlic cloves, peeled, smashed and diced
8 ounces sliced mushrooms
1 quart tomato soup
6 -8 zucchini, sliced into 1/3 inch rounds
1 teaspoon dried basil
salt

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.

CHICKEN MILANO



Chicken Milano image

I found this recipe and when I made it for dinner DH absolutely raved! It is definitely not a low cal dish but its worth it! We will eat salads for a week so we can indulge with this! This is a great dish to serve to company or for special occasions.

Provided by Little Bee

Categories     Meat

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

1 tablespoon butter
2 -3 cloves garlic, minced
1/2 cup dry packaged sun-dried tomato, chopped (do not use the sun dried tomatoes packed in oil)
1 cup chicken broth, divided
1 1/4 cups heavy cream
1 lb boneless skinless chicken breast half
salt and pepper
2 tablespoons olive oil
2 tablespoons chopped fresh basil (do not substitue dry)
8 ounces dry fettuccine pasta
2 tablespoons parmesan cheese
2 green onions, chopped (optional)

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 MILAN



Chicken Milan image

A dear friend shared this recipe a few years ago. Since then, I've prepared this memorable main dish for both family meals and get-togethers.-Mrs. Lara Priest, Gansevoort, New York

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 6 servings.

Number Of Ingredients 10

8 ounces uncooked linguine
1 tablespoon minced garlic
3 tablespoons olive oil, divided
1/2 teaspoon dried parsley flakes
1/2 teaspoon pepper, divided
1/4 cup all-purpose flour
1 teaspoon dried basil
1/2 teaspoon salt
2 large eggs
1-1/2 pounds boneless skinless chicken breasts, cut into strips

Steps:

  • Cook linguine according to package directions. Meanwhile, in a large skillet, saute garlic in 1 tablespoon oil for 1 minute or until tender; stir in parsley and 1/4 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 the eggs. Dredge chicken strips in flour mixture, then dip in eggs. , In the same skillet, cook chicken in remaining oil over medium-high heat for 8-10 minutes or until no longer pink. Drain linguine and place on a serving platter. Pour reserved garlic mixture over linguine and toss to coat; top with chicken.

Nutrition Facts : Calories 349 calories, Fat 10g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 295mg sodium, Carbohydrate 32g carbohydrate (2g sugars, Fiber 2g fiber), Protein 31g protein. Diabetic Exchanges

Tips:

  • Use a heavy-bottomed pan: This will help to prevent the chicken from sticking and burning.
  • Preheat the pan over medium-high heat: This will help to create a nice sear on the chicken.
  • Do not overcrowd the pan: If the pan is too crowded, the chicken will not cook evenly.
  • Cook the chicken for 3-4 minutes per side, or until golden brown: Do not overcook the chicken, or it will become dry.
  • Make sure the chicken is cooked through before serving: You can check this by inserting a meat thermometer into the thickest part of the thigh. The chicken is cooked through when the internal temperature reaches 165°F (74°C).
  • Serve the chicken immediately with your favorite sides: Some popular sides for chicken Milanese include mashed potatoes, roasted vegetables, and a simple green salad.

Conclusion:

Chicken Milanese is a classic Italian dish that is easy to make and can be enjoyed by people of all ages. The chicken is tender and juicy, and the breading is crispy and flavorful. This dish is perfect for a weeknight meal or a special occasion.

Related Topics