Chicken Milano Recipe   Imprimer

Chicken Milano Recipe
Nombre de personnesDiminuer le nombre de personnes4Augmenter le nombre de personnes
Temps de préparation10 min
Temps de cuisson20 min
Prix par personne4.19 / personnes
1 CaS Beurres doux
2 Gousses d'ail
1 Tasse Tomate séchée
1 Tasse Bouillon de poule
1 Tasse Crème fraîche 15 %
453 Gr Blancs de poulet
1 Pincée Sel
2 CaS Huile végétale
2 CaS Huile végétale
8 Basilic
1 Pincée Poivre
Détail de la recette

In a large saucepan over low heat, melt butter; add garlic and cook for 30 seconds.
Add the tomatoes and 3/4 cup of the chicken broth; increase to medium heat and bring to a boil.
Reduce heat and simmer, uncovered, for about 10 minutes or until the tomatoes are tender.
Add the cream and bring to a boil; stirring.
Simmer over medium heat until the sauce is thick enough to coat the back of a spoon.

Sprinkle the chicken with salt and pepper on both sides.
In a large skillet over medium heat, warm oil and saute chicken.
Press on chicken occasionally with a slotted spatula.
Cook for about 4 minutes per side or 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.

In the same skillet, over medium heat, bring 1/4 cup chicken broth to a boil; stirring the pan juices.
Reduce slightly and add to the cream sauce; stir in basil and adjust seasonings to taste.

Meanwhile, bring a large pot of lightly salted water to a boil.
Add fettuccine and cook for 8 to 10minutes or until al dente; drain, transfer to a bowl and toss with 3 to 4 tablespoons of the sauce.

Cut each chicken breast into 2 to 3 diagonal slices.
Reheat the sauce gently if needed.
Transfer the pasta to serving plates; top with chicken and coat with the cream sauce; serve

Valeurs nutritionnelles moyennes par personne
Energie2 326.97 kJ / 554.70 kCal
Matières grasses39.88 gdont saturés6.85 g
Glucides17.99 gdont sucres0.77 g
Fibres4.09 g
Protéines34.92 g
Sodium734.25 mg
Source :
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