Chicken

Chicken Milano

I have never actually heard of Chicken Milano before I tried to make it

It was really just one of those days where I had some chicken breasts and no idea what to do with them

I was thinking pan seared chicken with some fresh tomatoes and garlic with some white wine maybe

My wife was bouncing around the internet and came across several versions of Chicken Milano but most where made with sun dried tomatoes and we didn’t have any

One common denominater was heavy cream

So here is Simply Sunday’s take on this great dish

I’m starting with 5 boneless and skinless chicken breasts

Trim them of any excess fat then fillet each one in half

You should now have 10 chicken breast halves

20170107_172226

Move them to a sheet pan and sprinkle with kosher salt and ground black pepper

20170107_172759

Add 2 tablespoons of extra virgin olive oil and 4 tablespoons of butter to a pan over medium heat

Once the butter is all melted and bubbly, add in as many breasts as will fit without over crowding

Season the other side of the breasts with salt and pepper and cook for 4-5 minutes

Flip and cook another 4-5 minutes

Remove and set aside

Repeat with remaining chicken until they are all done

20170107_175553.jpg

While the chicken is cooking lets prep some more ingredients

We will need 2 bay leaves, 1/2 teaspoon of crushed red pepper flakes, 4 garlic cloves and 1 pint of grape tomatoes

20170107_173904

Dump off the excess grease in the pan and add in the bay leaves and crushed red pepper

Let these cook 2-3 minutes to release some aromatics

20170107_181134

Quarter the tomatoes and grate the garlic

20170107_174527

Add the garlic to the pan and cook 2-3 minutes

20170107_18123820170107_181300

Add in the tomatoes

20170107_181341

Cook 5 – 6 minutes

20170107_181404

Next we will need 1 1/2 cups of dry white wine (like a Chardonnay) and 1 cup of chicken stock

Click on our link for Homemade Chicken Stock

20170107_174916

Deglaze the tomatoes with the white wine and simmer for 5-6 minutes allowing the alcohol to burn off

Then add in the chicken stock and simmer for another 5-6 minutes

I’m using an immersion blender to chop up some of the tomatoes to help give the sauce some body

You can do the same, or remove some to a blender, or you can skip this all together

The sauce will still be great

20170107_182509

Next we will need 3/4 cups of heavy cream and 1/2 cup of grated parmesan as well as some fresh basil

20170107_182227

Add the cream to the pan, then the parmesan cheese

Chop and sprinkle in the basil

Stir everybody together

20170107_182754

Nestle the chicken back in the pan

Bring to a simmer and cook for 10 -12 minutes to reheat the chicken and allow the flavors to meld

20170107_183049

Remove from the heat

Sprinkle with some more fresh basil and some fresh parsley

20170107_184940.jpg

YUM!!!

20170107_185728

Enjoy!!!

Simply Sundays! ~ Chicken Milano

  • Servings: 10
  • Difficulty: Medium
  • Print

Ingredients

5 boneless, skinless chicken breasts

kosher salt and ground black pepper

2 tablespoons of extra virgin olive oil

4 tablespoons of butter

1/2 teaspoon of crushed red pepper flakes

2 bay leaves

4 garlic cloves

1 pint of grape tomatoes

1 1/2 cups of dry white wine (like a Chardonnay)

1 cup of chicken stock

3/5 cup of heavy cream

1/2 cup of grated parmesan

2 fresh basil leaves plus more for garnish

fresh parsley

Directions

Trim any excess fat from 5 chicken breasts, then filet them in half leaving you with 10 pieces of chicken.  Sprinkle the chicken with kosher salt and ground black pepper

Add 2 tablespoons of extra virgin olive oil and 4 tablespoons of butter to a pan over medium heat.  Once the butter is all melted and bubbly add in as many breasts as will fit without over crowding.  Season the other side of the breasts with salt and pepper and cook for 4-5 minutes.  Flip and cook another 4-5 minutes.  Remove and set aside.  Repeat with remaining chicken until they are all done

Dump off the excess grease in the pan and add in 2 bay leaves and 1/2 teaspoon of crushed red pepper flakes.  Let these cook 2-3 minutes to release some aromatics.  Grate 4 garlic cloves and add them to the pan  Cook 2-3 minutes

Quarter 1 pint of grape tomatoes and add them to the pan.  Cook 5-6 minutes.  Deglaze the pan with 1 1/2 cups of dry white wine (like a Chardonnay).  Cook for 5-6 minutes.  Add in 1 cup of chicken stock and cook another 5-6 minutes

Using an immersion blender or a regular blender chop up some of the tomatoes to help give the sauce some body.  Add in 3/4 cups of heavy cream, 1/2 cup of grated parmesan and 3 chopped fresh basil leaves.  Stir to incorporate

Nestle the chicken back in the pan.  Bring to a simmer and cook for 10 -12 minutes to reheat the chicken and allow the flavors to meld.  Remove from the heat.  Sprinkle with some more fresh basil and some fresh parsley

Tools used to make this recipe

Lodge Cast Iron Skillet

KitchenAid Hand Blender

Pyrex Prepware 3-Piece Glass Mixing Bowl Set

Architec Gripperwood Cutting Board

Simply Bamboo Bamboo Cutting Board

Wilton Recipe Right 3 Piece Cookie Pan Set

OXO Good Grips Fish Turner

© Simply Sundays 2016
All rights reserved

0 comments on “Chicken Milano

Leave a Reply

%d bloggers like this: