Chicken Milanaise

This chicken dish is one of our quick dishes

because it takes only about 1o minutes to assemble the ingredients and do the prep and another 28 minutes to cook it to perfection.  Delicious, the chicken alone is a delightful meal served just with a side vegetable or salad.  When available, I serve it with spaghetti squash instead of pasta to save on the carbohydrates.  A family favorite, Chicken Milanaise has been known to wow guests, too.


  • 2 tbsp. butter
  • 2 cloves garlic, minced and smashed
  • ½ cup sun-dried tomatoes, chopped

    Chicken Milanaise Sun-dried Tomato, Sweet Basil and Cermmini Mushrooms.  Yum!

    Chicken Milanaise
    Sun-dried Tomato, Sweet Basil and Cermmini Mushrooms. Yum!

  • 1 cup chicken broth, divided
  • ½ cup dry white wine
  • ¼ cup ½ & ½
  • ¼ cup heavy cream
  • 1 lb. skinless, boneless chicken thighs, cut in half lengthwise
  • 1 cup sliced cremmini mushrooms
  • Salt and freshly ground black pepper
  • 5 tablespoons extra virgin olive oil, divided
  • 3 tablespoons chopped fresh basil
  • 8 ounces dry fettuccine pasta
  • ½ cup grated parmesan


  1. Sauce:       In a large saucepan over low heat, melt butter; add garlic and cook for 30 seconds. Add the tomatoes and ½ cup chicken broth and white wine; increase to medium heat and bring to a boil. Reduce heat and simmer, uncovered, for about 10 minutes to concentrate liquids.  Add ½ & ½ and heavy cream, and bring back to a boil, stirring. Simmer over medium heat until the sauce is thick and coats the back of a spoon.
  2. Chicken:     Sprinkle the chicken with salt and pepper on both sides. Heat large skillet over medium heat. Add olive oil and chicken and sauté. Slightly press occasionally with a slotted spatula to flatten chicken. Add mushrooms; stir to distribute. Continue to cook for about 5 minutes per side for chicken, stirring occasionally. Bring ½ cup chicken broth to a boil, and add to chicken/mushroom in the skillet, cover then remove skillet to 350° F oven to finish cooking chicken, about 8 more minutes (until chicken reads 170° F on instant read thermometer) Remove chicken to warm platter and cover to keep warm.  In the same skillet, over medium heat, stirring the pan juices. Reduce slightly and add to the tomato-cream sauce; stir in basil and adjust seasonings to taste.
  3. Pasta:       Bring a large pot of well-salted water to a boil.  Add fettuccine and cook for 8 to 10 minutes until al dente; drain, transfer to a bowl and toss with 3 to 4 tablespoons of the sauce, 2 tbsp. olive oil and parmesan.
  4. Finish:  Arrange chicken strips attractively atop noodles and pour sauce over all.  Garnish with extra basil and parmesan if desired.

©2014 Barbara A. Ziegler All rights reserved.

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