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
1	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