Chicken Milano
Had this at a restaurant and loved it so I came home and made it up. It's very easy to make and delicious!
Recipe:
Chicken:
2-3 Tbs oil
4 chicken breasts, sliced in half to thin
8 pieces thin-sliced ham
8-24 fresh basil leaves
8 slices Provolone cheese
Brine chicken in 4 C water, ¼ C salt and ¼ C sugar for 30 minutes. Heat oil in frying pan over medium heat. Add chicken to pan in batches, searing first side and then turning to the other side and lowering the heat to med-low until chicken is 155°F in thickest part of the meat (don't overcook). Remove chicken from heat and cover with foil for at least 10 minutes to let the chicken continue to cook. Place chicken on a baking sheet. Top each piece with one spoonful of Alfredo sauce (below), then one piece of ham, 1-3 basil leaves and 1 slice of Provolone cheese. Broil for 2-3 minutes until cheese is melted and lightly browned. Serve with the pasta and the rest of the Alfredo sauce.
Pasta:
1 lb fettuccine, Linguine or spaghetti
2 Tbs salt
1 Tbs oil
Cook al dente. Drain, mix in oil so it won't stick together and serve immediately.
Alfredo Sauce:
6 Tbs butter
2 C heavy cream
1 scant ½ tsp salt
Fresh ground pepper to taste
3 large cloves garlic, pressed or minced
¾ C grated fresh Romano cheese or 4 oz cream cheese
¾ C grated fresh Parmesan cheese
1 shallot (optional)
8 lg mushrooms, thin-sliced
1 Tbs chopped fresh parsley (optional)
Melt butter over med-low heat. Add mushrooms, garlic and shallot to saute for 3 minutes. Turn heat to low and add cream, parsley, salt and pepper. Add cheeses and stir until melted. Continue heating a 8-10 minutes. Or my favorite way--if you have a Vita mix you can saute the shallot and garlic in 4 Tbs butter, then add everything except the mushrooms, parsley and basil to the blender container and blend on high for approximately 5-7 minutes or use the hot soup setting. Saute the mushrooms in the remaining 2 Tbs butter, then add them to the sauce and stir the parsley in or sprinkle it on top of each serving.
Recipe:
Chicken:
2-3 Tbs oil
4 chicken breasts, sliced in half to thin
8 pieces thin-sliced ham
8-24 fresh basil leaves
8 slices Provolone cheese
Brine chicken in 4 C water, ¼ C salt and ¼ C sugar for 30 minutes. Heat oil in frying pan over medium heat. Add chicken to pan in batches, searing first side and then turning to the other side and lowering the heat to med-low until chicken is 155°F in thickest part of the meat (don't overcook). Remove chicken from heat and cover with foil for at least 10 minutes to let the chicken continue to cook. Place chicken on a baking sheet. Top each piece with one spoonful of Alfredo sauce (below), then one piece of ham, 1-3 basil leaves and 1 slice of Provolone cheese. Broil for 2-3 minutes until cheese is melted and lightly browned. Serve with the pasta and the rest of the Alfredo sauce.
Pasta:
1 lb fettuccine, Linguine or spaghetti
2 Tbs salt
1 Tbs oil
Cook al dente. Drain, mix in oil so it won't stick together and serve immediately.
Alfredo Sauce:
6 Tbs butter
2 C heavy cream
1 scant ½ tsp salt
Fresh ground pepper to taste
3 large cloves garlic, pressed or minced
¾ C grated fresh Romano cheese or 4 oz cream cheese
¾ C grated fresh Parmesan cheese
1 shallot (optional)
8 lg mushrooms, thin-sliced
1 Tbs chopped fresh parsley (optional)
Melt butter over med-low heat. Add mushrooms, garlic and shallot to saute for 3 minutes. Turn heat to low and add cream, parsley, salt and pepper. Add cheeses and stir until melted. Continue heating a 8-10 minutes. Or my favorite way--if you have a Vita mix you can saute the shallot and garlic in 4 Tbs butter, then add everything except the mushrooms, parsley and basil to the blender container and blend on high for approximately 5-7 minutes or use the hot soup setting. Saute the mushrooms in the remaining 2 Tbs butter, then add them to the sauce and stir the parsley in or sprinkle it on top of each serving.
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I am so glad to visit this website and to get knowledge about the Milano chicken. The recipe and the information which you share about it is very interesting and informative as well. I surely share this with others. Keep sharing.
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