Chicken Milanese With Sundried Tomatoes
Chicken Milanese With Sundried Tomatoes is a classic Italian chicken dish. The sundried tomatoes and herbs impart a very rich flavor. Leave out the Chicken for Great Vegetarian Version.
2 cloves minced garlic (or ½ tsp dried minced garlic)
1-2 tablespoons butter
½ cup sundried tomatoes, chopped
½ cup sliced mushrooms
1 cup chicken broth (or vegetable stock if making vegetarian)
1 cup heavy cream
1 chicken breast, diced (leave out if making vegetarian)
Salt and pepper to taste
2 tablespoons olive oil
2 tablespoons fresh basil
1 pound packet fresh farfale (or your favorite) pasta
Parmesan or Romano cheese (freshly grated is always the best)
1. Heat oil in a large skillet over medium heat. Sprinkle salt and pepper on chicken pieces. Cook until lightly golden and juices run clear, about 6-8 minutes. Remove chicken from pan and set aside.
2. Melt butter over low heat in the skillet, with ¼ cup of the chicken broth, deglazing at the same time. Add garlic and cook briefly. Add the sundried tomatoes and the remaining broth, increasing heat until it boils. Reduce heat and simmer uncovered for about 10 minutes.
3. Add the cream, and bring back up to a boil, stirring continuously. Once boiling, reduce heat to a simmer, add mushrooms and cooked chicken. Stir until sauce has thickened, about 5-8 minutes.
4. While sauce is thickening, bring a large pot of water to boil. Cook pasta to al dente according to package directions. Drain pasta and put back into warm pot; pour the sauce over the warm pasta, sprinkle with fresh basil and Parmesan or Romano cheese. Serve warm.