18 February 2016

Chicken Milano

Chicken Milano
Source: http://lusciouslowcarb.blogspot.com/2010/10/chicken-milano.html

Yield: 4 servings

1 Tbsp butter
2 cloves garlic minced
2 Tbsp sun dried tomatoes chopped
3 large basil leaves chopped in ribbons
1 cup chicken broth
1 cup heavy cream
2 Tbsp olive oil
2 Tbsp Parmesan cheese
2 lbs boneless skinless chicken breast sliced thin
salt and pepper to taste

Cut the chicken breasts into thin slices and season with salt and pepper to taste.

In a medium skillet heat the olive oil and add the pieces of chicken.

Meanwhile in a medium saucepan melt the butter, add the minced garlic and the sun dried tomatoes. Cook for 30 seconds and add chicken broth. Let simmer on low for 8-10 minutes until the tomatoes are soft.

When the tomatoes are soft, add the cream and simmer on low heat for 10-15 minutes while chicken finishes cooking, stirring occasionally.  You might need to cook the chicken in batches like I did because it didn't all fit in the pan at the same time. Remove the cooked chicken to a plate and keep warm while the rest of the chicken cooks.

During the last 5 minutes add the parmesan cheese and the basil to the cream sauce.

Serve chicken on a plate and cover with the sauce.

Servings Calories Fat Carbs Fiber Protein
4 552 35 4 0 55

Amount Measure Ingredient Class
Tbsp butter dairy
2 cloves garlic produce
2 Tbsp tomatoes, sun dried dry goods
3 each basil, fresh produce
1 cup broth, chicken canned
1 cup cream dairy
2 Tbsp oil, olive baking
2 Tbsp cheese, Parmesan dairy
2 lb chicken, breast, b/s meat

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