Chicken Milano

I have made this recipe many times.  I was going to make it for a church dinner, but couldn't perfect it in the slow cooker.  Needless to say, we ate it almost every night for about a week.  In order to avoid an uprising from my family, I waited a few months before trying it again.  And it was just as delicious as I remember (I never could get it to work right in the slow cooker).  The original recipe calls for heavy whipping cream (that is how you know it is going to be delicious).  I didn't have any this last time that I made it, so I used evaporated milk instead and it still tasted great!  So, if you are in a pinch, substitute and try different things.  I have served mine with steamed red potatoes or fettuccine noodles and it is great either way.


Chicken Milano
adapted from: www.allrecipes.com


1 Tbsp butter
2 tsp. minced garlic
1/2 c. sun dried tomatoes, chopped
1 can sliced mushrooms
1 c. chicken broth, divided
1 c. heavy whipping cream (or evaporated milk worked, too)
1 lb. chicken breasts, cut in thirds
salt and pepper to taste
2 Tbsp oil
2 Tbsp chopped fresh basil (or a sprinkle or two of dried basil)


In a large sauce pan, melt the butter and saute' the garlic for about one minute, on medium-low heat.  Add the sun dried tomatoes and mushrooms and 3/4 cup of the chicken broth, bring it to a boil over medium heat and cook it until the tomatoes are tender, about 10 minutes.  Stir in the heavy whipping cream and boil it gently until it begins to thicken, or until it will coat the back of a spoon.  Sprinkle the chicken with salt and pepper on both sides.  Pour the oil into a skillet and cook the chicken until there is no more pink on the inside.  When the chicken is cooked through, pour the remaining 1/4 cup chicken broth over the top and let it simmer.  Pour the cream sauce over the top of the chicken and stir in the basil.