Best Chicken Milano Recipes

CHICKEN MILANO

Steps:

• 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 10 minutes 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.

CHICKEN MILANO

Steps:

• 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.
• 2Sprinkle the chicken with salt and pepper on both sides.
• In a large skillet over medium heat, warm oil and saute chicken. Cook for about 4-5 minutes per side or until the meat feels springy and is no longer pink inside.
• Transfer to a board; cover with foil and keep warm.
• Pour off 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 parmesan.Season with salt and pepper.(Be careful with salt though as tomatoes and parmesan are quite salty)
• Cook Fettucini until Al Dente; drain, transfer to a bowl and toss with 3 to 4 tablespoons of the sauce.
• Reheat the sauce gently if needed,and transfer the pasta to serving plates; top with chicken and coat with the cream sauce; serve.
• Sprinkle green onions on top as garnish and serve with additional parmesan cheese.

CHICKEN MILANO

Steps:

• In medium bowl, mix dressing ingredients. Stir in salad ingredients to coat.
• Between pieces of waxed paper or plastic wrap, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 3/4 inch thick. Sprinkle with 1/4 teaspoon salt and the pepper.
• On separate plates, place flour and bread crumbs. In bowl, beat egg with fork. Coat chicken with flour. Dip into egg; coat well with bread crumbs.
• In 12-inch nonstick skillet, heat 2 tablespoons oil over medium heat. Add chicken; cook 8 to 10 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (170°F) and coating is golden brown. Serve chicken topped with salad and sprinkled with cheese.

CHICKEN MILANO WITH ROASTED RED PEPPERS

Steps:

• Melt butter in a large saucepan over low heat; cook and stir garlic until fragrant, about 30 seconds. Pour 3/4 cup chicken broth over garlic mixture; stir in red peppers. Bring to a boil, reduce heat, and simmer until broth is slightly reduced, about 10 minutes.
• Pour cream into broth mixture; bring to a boil. Simmer, stirring occasionally, until sauce is thick enough to coat the back of a spoon, 5 to 10 minutes.
• Season both sides of chicken breasts with salt and pepper.
• Heat oil in a large skillet over medium heat; cook chicken in the hot oil, occasionally pressing with the back of a slotted spatula, until no longer pink in the center, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a work surface and cover with a piece of aluminum foil; discard fat from skillet.
• Pour remaining 1/4 cup chicken broth into the same large skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Pour broth mixture into cream sauce; stir in basil.
• Fill a large pot with lightly salted water and bring to a rolling boil. Stir in the fettuccine, bring back to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, 8 to 10 minutes. Drain and transfer pasta to a bowl and toss with 3 to 4 tablespoons cream sauce.
• Cut each chicken breast into 2 to 3 diagonal slices. Transfer pasta to serving plates; top with chicken and cream sauce.

MY CHICKEN MILANO

Steps:

• In a large skillet heat oil over medium high heat. Add chicken and season with garlic, seasoning, hot pepper flakes and salt and pepper to taste. Saute for 5 minutes, then add tomatoes and cook for another 5 minutes. Add green beans and stir all together. Cover skillet, reduce heat to medium low and simmer for approximately 15 to 20 minutes.

CHICKEN STRIPS MILANO

Steps:

• Cook linguine according to package directions. , Meanwhile, in a large skillet, saute garlic in 4-1/2 teaspoons oil for 1 minute. Stir in parsley and 1/2 teaspoon pepper. Remove to a small bowl and set aside. , In a shallow bowl, combine the flour, basil, salt and remaining pepper. In another shallow bowl, whisk eggs. Dredge chicken strips in flour mixture, then dip in eggs., In the same skillet, cook and stir chicken in remaining oil over medium-high heat for 8-10 minutes or until no longer pink., Drain linguine; place on a serving platter. Pour garlic mixture over linguine and toss to coat; top with chicken.

CHICKEN MILANO

Steps:

• In a large dutch-oven pan, heat the Olive oil over medium-high heat.
• Add sliced onion, stir and cook until onions become limp and translucent. Adjust heat so they don't burn.
• Add garlic and stir.
• Add chopped chicken and stir again.
• Cook for about 10 minutes, stirring occasionally, until chicken looks mostly done.
• Add zucchini and dried basil.
• Stir in the tomato soup.
• Cook for approximately 30 minutes - until zucchini is soft (but still slightly crunchy) and chicken is done (Remove one of the larger chicken bites and cut to make sure it isn't pink inside.).
• Taste for seasoning and add salt if needed.
• Serve over cooked brown or white rice or pasta.
• Delicious.

CHICKEN MILANO

Steps:

• Pound chicken breasts flat.
• Whisk milk and egg together in large bowl.
• Mix crumbs, parmisan and spices together on a plate.
• Heat olive oil in large frying pan.
• Dip chicken in milk mixture, then coat with bread mixture.
• Fry chicken pieces until toasty golden coloured. Set aside.
• Coat a baking sheet with cooking spray.
• Spread a cup of sauce on baking sheet.
• Spread mushrooms, peppers and onions on sauce. Bake at 375 for 15 minutes.
• Take out and place chicken pieces on top and cover them with more sauce.
• Bake at 375 F for 15 minutes.
• Remove from oven and cover chicken pieces with mozzarella.
• Return to oven for 5 minutes to melt the cheese.
• Serve with pasta.

CHICKEN MILANO

Steps:

• Heat noodles according to directions and in separate sauce pan heat sauce according to directions. Also cook broccoli and garlic bread. Drain noodles. Pile noodles on plates. Top with sauce and sliced chicken. Garnish with black olives and parmesan. On the side place broccoli, artichoke hearts, tomato and garlic bread.

CHICKEN MILANO

Steps:

• Preheat oven to 350 degrees.
• Roll each chicken breast in flour; dip in beaten egg.
• Roll in bread crumbs to coat well.
• Heat butter in large skillet over medium-high heat; add chicken pieces.
• Cook until browned on all sides, about 10 minutes.
• Mix marinara sauce and half and half in a small bowl, reserving 2 tablespoons.
• Pour marinara sauce into baking dish.
• Arrange chicken in prepared dish.
• Mix mozzerella, swiss, and parmesan cheeses in a small bowl.
• Sprinkle over chicken.
• Top with reserved sauce.
• Bake, Loosely covered, until cooked through, about 30 minutes Tip:When Cooking Chicken, don't cook it all the way thru-- leave a little pink.
• This opts for VERY moist meat when it comes out of the oven in the end-- Also good to serve cheese and garlic bread with!

CLEMEN'S CHICKEN MILANO

Steps:

• 1. Preheat oven at 350 degrees. After defrosting your frozen chicken breast (HALF WAY ONLY), place them in a baking dish. No need to grease pan.
• 2. Salt, pepper and Cayenne them to your liking but remember... not too much salt because Provolone has sodium. So will the canned tomatoes.
• 3. Lay slices of bacon over chicken. No need to cut bacon.
• 4. Bake for 25-30m mins. or until the juices run clear when pierced. When bacon is crunchy and chicken is almost done, add canned tomatoes over all the chicken and sprinkle with basil then top with cheese slices.
• 5. Bake for the remainder of the alloted time or till the cheese is melted over the dish with slightly browned edges. Enjoy!

CHICKEN MILANO

Steps:

• In medium bowl, mix dressing ingredients. Stir in salad ingredients to coat.
• Between pieces of waxed paper or plastic wrap, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 3/4 inch thick. Sprinkle with 1/4 teaspoon salt and the pepper.
• On separate plates, place flour and bread crumbs. In bowl, beat egg with fork. Coat chicken with flour. Dip into egg; coat well with bread crumbs.
• In 12-inch nonstick skillet, heat 2 tablespoons oil over medium heat. Add chicken; cook 8 to 10 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (170°F) and coating is golden brown. Serve chicken topped with salad and sprinkled with cheese.

CHICKEN STRIPS MILANO

Steps:

• Cook linguine according to package directions. , Meanwhile, in a large skillet, saute garlic in 4-1/2 teaspoons oil for 1 minute. Stir in parsley and 1/2 teaspoon pepper. Remove to a small bowl and set aside. , In a shallow bowl, combine the flour, basil, salt and remaining pepper. In another shallow bowl, whisk eggs. Dredge chicken strips in flour mixture, then dip in eggs., In the same skillet, cook and stir chicken in remaining oil over medium-high heat for 8-10 minutes or until no longer pink., Drain linguine; place on a serving platter. Pour garlic mixture over linguine and toss to coat; top with chicken.

SALMON (OR CHICKEN) MILANO

Steps:

• Season and prepare salmon or chicken. This can cook while the rest of the recipe is prepared. Cook pasta as per directions, drain and set aside. In large saute pan add olive oil, tomatoes and garlic. Saute over medium high heat about 2-3 minutes, being careful not to burn garlic. Add cooked pasta and spinach, season with salt and pepper. Saute, mixing occasionally, for 4-5 minutes until spinach wilts. Add lemon juice, stir together. To serve, plate pasta and spinach mixture and place salmon or chicken on top. Sprinkle all with parmesan cheese.

CHICKEN STRIPS MILANO RECIPE

Steps:

• Cook linguine according to package directions.
• Meanwhile, in a large skillet, saute garlic in 4-1/2 teaspoons oil for 1 minute or until tender. Stir in parsley and 1/2 teaspoon pepper. Remove to a small bowl and set aside.
• In a shallow bowl, combine the flour, basil, salt and remaining pepper. In another shallow bowl, whisk eggs. Dredge chicken strips in flour mixture, then dip in eggs.
• In the same skillet, cook chicken in remaining oil over medium-high heat for 8-10 minutes or until no longer pink.
• Drain linguine; place on a serving platter. Pour garlic mixture over linguine and toss to coat; top with chicken.
• Yield: 6 servings.
• Originally published as Chicken Strips Milano in Simple & Delicious
• December/January 2012, p51
• Nutritional Facts
• ounces cooked chicken with 3/4 cup linguine equals 441 calories, 14 g fat (3 g saturated fat), 133 mg cholesterol, 278 mg sodium, 46 g carbohydrate, 2 g fiber, 33 g protein. Diabetic Exchanges: 3 starch, 3 lean meat, 1-1/2 fat.
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CHICKEN MILANO RECIPE

Steps:

• Preheat oven to 350. Roll each chicken breast in flour; dip in beaten egg. Roll in bread crumbs to coat well Heat butter in large skillet over medium-high heat; add chicken pieces. Cook until browned on all sides, about 10 min Mix marinara sauce and half-and-half in a small bowl, reserving 2 tbsp. Pour into baking dish. Arrange chicken in prepared dish Mix mozzarella, swiss and parmesan cheeses in a small bowl. Sprinkle over chicken. Top with reserved sauce. Bake, loosely covered, until cooked through, about 30 min

CHICKEN MILANO

Steps:

• 1. 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.
• 2. 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.
• 3. 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.
• 4. Meanwhile, bring a large pot of lightly salted water to a boil. Add fettuccine and cook for 8 to 10 minutes or until al dente; drain, transfer to a bowl and toss with 3 to 4 tablespoons of the sauce.
• 5. 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.
• My Note: I marinated my chicken (6 breasts) in buttermilk for a few hours as I do with all my chicken(1cup milk 1 TBS vinegar or lemon juice if no buttermilk) for that extra moistness. Then I mixed 1/2 cup flour with 1 tbsp paprika and dredged chicken in before frying. I did it all in one skillet-why dirty more than one pan! I sauteed garlic in 4tbsp butter(instead of oil) on low heat then I raised heat to med and added chicken which I cut into strips and browned on all sides. Then I added sundried tomatoes and 1 cup mushrooms and sauteed a little longer. I followed others and doubled sauce so I added 1 cup chick broth and 1 cup white wine(for a greater flavor) salt, pepper and reduced to low, covered and cooked for 30 minutes. I removed chicken added heavy cream with 2 tbsp cornstarch(I like thicker sauce)and fresh basil and cooked to my desired thickness then added chicken back in and tossed on fettuccini.

CHICKEN MILANO

Steps:

• Crockpot Method: Place all ingredients in 6 quart crockpot and cook on high for 3 - 4 hours or low for 4 - 6 hours.
• Stovetop Method: In a large skillet, heat a couple tablespoons of olive oil or butter over medium heat. Sauté onion until it begins to caramelize; add mushroom and garlic and sauté until slightly browned. Remove onion/mushroom/garlic mixture to a plate.
• Add cubed chicken breast to skillet and sauté until lightly browned - no need to cook until done.
• In a large pot (about the size of a stock pot), add the 3 cans of tomato soup, the package of broccoli, the chicken, mushrooms, and onions. Add in the salt, pepper, and red pepper flakes and give the mixture a stir.
• Cover and cook over medium heat for about 30 minutes. Be sure to stir from time to time and modify heat as necessary.

CROCK POT CHICKEN MILANO RECIPE (JOHNNY CARINO'S COPYCAT)

Steps:

• Place chicken in the bottom of a 6-quart slow cooker or the casserole crock pot.
• Season chicken with salt and pepper.
• Layer mushrooms and basil on top.
• Combine cream soups, cream cheese and sherry (or broth) in a bowl and mix with an electric mixer for 2 -4 minutes.
• Layer cream cheese mixture on top of mushrooms.
• Next spread the ham slices over the top of the cream cheese mixture.
• Sprinkle the mozzarella cheese on top.
• Cook on low for 4-5 hours until chicken is cooked through.
• Serve over fettuccine and garnish with parsley.

CHICKEN MILANO CASSEROLE - BEYER BEWARE

Steps:

• Season chicken with salt, pepper and granulated onion and cook over medium heat in a buttered skillet. Cook chicken for 8-10 minutes on each side. When you have flipped the chicken, add mushrooms and garlic. Continue to cook until the chicken juices run clear.
• Remove chicken to let it rest for several minutes, leaving mushrooms and garlic in the pan. Add tomatoes and ham into the pan and saute for several minutes.
• Chop chicken into cubes. Pour one jar of alfredo sauce into pan with ham, mushrooms and tomatoes. Add chicken and cooked cut spaghetti. Add additional jar of Alfredo, pasta sprinkle and a teaspoon of salt and 1/2 teaspoon of pepper.
• Pour into two 2 1/2 qt casserole dishes. Put one cup of shredded cheese on each casserole. Cook one at 350 degrees for 20-25 minutes and freeze the other for later.