Best Salmon Or 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:

• The day before serving, open 7-up to flatten.
• That evening, blend flattened 7-up, soy sauce and garlic salt/ powder.
• Add chicken to above sauce, to marinate overnight.
• The next evening, grill chicken breasts slowly on the barbeque.
• At same time, cook fettucini noodles according to package directions.
• Heat Alfredo sauce in microwave.
• Steam broccoli flowers for 2-3 minutes.
• Serve with tomatoes and artichoke hearts.

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:

• 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!

SALMON, CHICKEN OR VEAL CHOP MILANESE

Steps:

• Mix cheese and bread crumbs in medium-size bowl.
• Beat egg whites just until foamy.
• Remove skin from salmon. Wash and dry fish, chicken or veal and sprinkle lightly with pepper.
• Dip fish or meat into flour and shake off excess, then into egg white and then into bread crumb mixture.
• Heat oil in non-stick skillet and saute over medium heat until crust is brown on one side; turn and brown on second side.
• Fish should be cooked according to the Canadian rule: 10 minutes to the inch, measuring fish at thickest part. Chicken will take 10 to 15 minutes, depending on thickness, and veal chops will take 15 to 20 minutes.
• Serve with lemon wedges, if desired.

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 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 PASTA MILANO

Steps:

• In a large saucepan, melt butter over low heat.
• Add the minced garlic and cook for about a minute.
• Add tomatoes and 3/4 cup of chicken broth.
• Increase heat to medium and bring mixture to a boil.
• Reduce heat and simmer uncovered, for about 10 minutes.
• Add cream and bring to a boil again, stirring frequently.
• Simmer over medium heat until sauce is thick.
• Sprinkle salt and pepper over both sides of chicken.
• Heat the olive oil in a skillet, then add chicken and saute until chicken is no longer pink inside.
• (About 4 minutes each side should do it.) Remove chicken from skillet, drain fat from skillet.
• In the same skillet, stir 1/4 cup chicken broth with the pan juices, and bring to a boil; reduce slightly and add to the cream sauce; stir in basil.
• Serve chicken atop the pasta, coat with the cream sauce.