Chicken Milano

Post date: Apr 27, 2014 12:32:57 AM

Ingredients

1 Tbs butter

2 cloves garlic, minced

½ cup sun-dried tomatoes, chopped

1 cup gluten free chicken broth, divided

1 cup heavy cream

1 lb skinless, boneless chicken breast halves

Coarse salt & fresh ground pepper, to taste

2 Tbs vegetable oil

2 Tbs fresh basil, chopped

8 oz gluten free fettuccini

Directions

In a large saucepan over low heat, melt butter; add garlic and cook for 30 seconds. Add the tomatoes and ¾ 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 chicken with salt and pepper. Add oil to a large skillet and sauté chicken over medium heat. Cook for 4-5 minutes per side or until juices run clear and chicken 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 ¼ 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 according to package directions until al dente; drain, transfer to a bowl and toss with 3-4 Tbs of the sauce. Transfer the pasta to serving plates, top with chicken. Spoon the cream sauce over the chicken and serve. (Serves: 4)