Chicken Milano

This is a pretty easy weeknight dinner idea to pull together if you have everything on hand and nearby. There is a little prep involved, so you can expect to have this to the table within an hour, if not sooner.


Chicken Milano

1 T butter

2 cloves garlic, minced

1/2 cup sun-dried tomatoes, chopped

1 & 1/3 cup chicken broth, divided

1 cup heavy cream

2 wedges Laughing Cow Light Swiss Cheese*

4 boneless skinless chicken breasts

1 tsp salt

1 tsp pepper


2 T basil

8 oz. pasta (angel hair, bowtie, etc) cooked


In a large saucepan melt butter over low heat. Add minced garlic and cook for 1 minute.

Add tomatoes and 1 cup of the chicken broth. Increase heat to medium and bring mixture to a low boil. Reduce heat and simmer for about 10 minutes. During this time I chopped up veggies for a salad and started my pasta water.

Add cream to the tomato and broth and bring to a boil again. Simmer over medium heat until the sauce is thick. *The Laughing Cow cheese is a little something I added for extra flavor and texture.

Sprinkle the chicken with salt and pepper on both sides.  Heat EVOO in a skillet and add the chicken, sauteeing until meat is no longer pink inside (about 4-5 minutes each side).

Remove chicken from pan and discard any fat. Deglaze the pan with remaining broth, whisking together with pan juices. Bring to a boil then reduce slightly and add cream sauce. Stir in basil.

Place chicken back into the skillet and allow to simmer in the cream sauce until your pasta is ready.




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