Try this Chicken Milano recipe, or contribute your own.
Suggest a better descriptionMarinate chicken in buttermilk a few hours for extra moistness.
For the Sauce:
In a large saucepan over low heat, melt 1 tablespoon of butter; add garlic and cook for 30 seconds. Add the tomatoes and chicken broth along with wine; increase to medium heat and bring to a boil. Reduce heat and simmer, uncovered, for about 10 minutes or until the tomatoes are tender.
If desired, place sauce in a blender or food processor to break up any large bits. Return the sauce to the saucepan.
Add the cream and bring to a boil; stirring with a whisk. Simmer over medium heat until the sauce is thick enough to coat the back of a spoon. Add cornstarch if a thicker sauce is desired. Stir in basil and adjust seasonings to taste.
Separately, melt 1 tablespoon of butter on a nonstick skillet and saut? mushrooms. Add mushrooms to the sauce and keep warm.
For the Chicken:
Slice chicken to about ? inch thick strips.
Mix flour with baking powder, paprika, salt, pepper and dredged chicken in mixture before frying. In a large skillet over medium heat, warm oil and saut? chicken, pressing chicken occasionally with a slotted spatula. Cook 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.
Meanwhile, bring a large pot of lightly salted water to a boil. Add fettuccine and cook for 8 to 10 minutes or until al dente; drain, transfer to a bowl and toss with 3 to 4 tablespoons of the sauce.
Transfer the pasta to serving plates, reheating the sauce gently if needed; top with chicken and coat with the cream sauce; serve immediately.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (358g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 572 | ||
Calories from Fat: 222 (39%) | ||
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Amt Per Serving | % DV | |
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Total Fat 24.7g | 33 % | |
Saturated Fat 11.7g | 59 % | |
Monounsaturated Fat 8.3g | ||
Polyunsanturated Fat 2.9g | ||
Cholesterol 123.4mg | 38 % | |
Sodium 536.8mg | 19 % | |
Potassium 703.4mg | 19 % | |
Total Carbohydrate 53.1g | 16 % | |
Dietary Fiber 6.1g | 24 % | |
Sugars, other 47g | ||
Protein 34.7g | 50 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 572
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