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.
To Freeze: Freeze in freezer safe container.
To Reheat: Reheat in covered pot over medium-low heat, stirring often as to not scorch. Add milk if sauce is too thick.
Serve over fettucine noodles.
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Tue, 10 February 2004 20:13
Chicken Milano
Re: Chicken Milano