Best 8 Chicken Milano Recipes

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Are you craving a succulent and flavorful dish that will tantalize your taste buds? Look no further than Chicken Milano, a culinary masterpiece that combines the zesty flavors of lemon, garlic, and white wine to create an unforgettable dining experience. Originating from the vibrant city of Milan, Italy, this delectable dish offers a perfect balance of tangy and savory notes, making it a favorite among food enthusiasts worldwide. Whether you're a seasoned chef or a home cook looking to impress your dinner guests, this comprehensive guide will take you on a culinary journey, providing step-by-step instructions and essential tips to help you create the perfect Chicken Milano that will leave your taste buds dancing with joy.

Check out the recipes below so you can choose the best recipe for yourself!

CHICKEN MILANO



Chicken Milano image

A delicious pasta and chicken dish with garlic, sun-dried tomatoes and fresh basil. Use the dry packaged sun-dried tomatoes instead of the tomatoes packed in olive oil. The sauce can be kept, covered, for one day in the refrigerator; heat again over low heat. Try it with some crusty bread if desired.

Provided by MARBALET

Categories     World Cuisine Recipes     European     Italian

Time 30m

Yield 4

Number Of Ingredients 10

1 tablespoon butter
2 cloves garlic, minced
½ cup sun-dried tomatoes, chopped
1 cup chicken broth, divided
1 cup heavy cream
1 pound skinless, boneless chicken breast halves
salt and pepper to taste
2 tablespoons vegetable oil
2 tablespoons chopped fresh basil
8 ounces dry fettuccini pasta

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.

Nutrition Facts : Calories 640.8 calories, Carbohydrate 47 g, Cholesterol 156.3 mg, Fat 34.8 g, Fiber 2.8 g, Protein 36.3 g, SaturatedFat 17.1 g, Sodium 501.5 mg, Sugar 4.7 g

CHICKEN MILANO



Chicken Milano image

I found this recipe and when I made it for dinner DH absolutely raved! It is definitely not a low cal dish but its worth it! We will eat salads for a week so we can indulge with this! This is a great dish to serve to company or for special occasions.

Provided by Little Bee

Categories     Meat

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

1 tablespoon butter
2 -3 cloves garlic, minced
1/2 cup dry packaged sun-dried tomato, chopped (do not use the sun dried tomatoes packed in oil)
1 cup chicken broth, divided
1 1/4 cups heavy cream
1 lb boneless skinless chicken breast half
salt and pepper
2 tablespoons olive oil
2 tablespoons chopped fresh basil (do not substitue dry)
8 ounces dry fettuccine pasta
2 tablespoons parmesan cheese
2 green onions, chopped (optional)

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



Chicken Milano image

Light and crunchy Italian-style chicken breasts partnered with a salad can be on your dinner table in 30 minutes.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 14

1 tablespoon olive oil
2 teaspoons red wine vinegar
1/8 teaspoon salt
1 cup tightly packed baby spinach or arugula leaves
1/2 cup diced tomatoes
2 tablespoons diced red onion
4 boneless skinless chicken breasts (about 1 1/4 lb)
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons Gold Medal™ all-purpose flour
1 cup Progresso™ Italian style panko crispy bread crumbs or Progresso™ Italian style bread crumbs
1 egg
2 tablespoons olive oil
1/4 cup crumbled tomato-basil feta cheese

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.

Nutrition Facts : Calories 450, Carbohydrate 21 g, Cholesterol 150 mg, Fat 1 1/2, Fiber 0 g, Protein 37 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 830 mg, Sugar 1 g, TransFat 0 g

MY CHICKEN MILANO



My Chicken Milano image

A quick, oh-so-good Italian dish that is fast, but looks and tastes like it took an hour or more! Serve hot with rice, pasta or stuffing if desired.

Provided by Nicole Forese

Categories     World Cuisine Recipes     European     Italian

Time 50m

Yield 4

Number Of Ingredients 8

4 skinless, boneless chicken breast halves
1 tablespoon vegetable oil
2 cloves crushed garlic
1 teaspoon Italian-style seasoning
1 teaspoon crushed red pepper flakes
salt and pepper to taste
1 (28 ounce) can stewed tomatoes, drained
1 (9 ounce) package frozen green beans

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.

Nutrition Facts : Calories 237.1 calories, Carbohydrate 17.3 g, Cholesterol 68.4 mg, Fat 5.4 g, Fiber 4 g, Protein 30.1 g, SaturatedFat 0.9 g, Sodium 510.4 mg, Sugar 8.6 g

CHICKEN STRIPS MILANO



Chicken Strips Milano image

A dear friend shared this recipe a few years ago. Since then, I've prepared this garlicky and delightful entree for both family dinners and get-togethers. -Lara Priest, Gansevoort, New York

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 6 servings.

Number Of Ingredients 10

12 ounces linguine
1 tablespoon minced garlic
4-1/2 teaspoons plus 2 tablespoons olive oil, divided
3/4 teaspoon dried parsley flakes
3/4 teaspoon pepper, divided
1/4 cup all-purpose flour
1 teaspoon dried basil
1/2 teaspoon salt
2 large eggs
1-1/2 pounds boneless skinless chicken breasts, cut into strips

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.

Nutrition Facts : Calories 441 calories, Fat 14g fat (3g saturated fat), Cholesterol 133mg cholesterol, Sodium 278mg sodium, Carbohydrate 46g carbohydrate (2g sugars, Fiber 2g fiber), Protein 33g protein. Diabetic Exchanges

CHICKEN MILANO



Chicken Milano image

This is revised from a recipe I cut out of a magazine ages ago. It's one of our favorites and this recipe makes enough for two nights plus a lunch or two. As with many of "my" recipes the ingredient amounts can be changed. Don't like mushrooms? Leave them out. Really like mushrooms? Go crazy and double the amount. Want more chicken? Add another chicken chest. Etc. Also, the tomato soup part of the recipe can be changed any number of ways - I've made it with diced tomatoes, tomato sauce, tomato paste and water, condensed tomato soup and water, etc. Sometimes we like to eat this as a soup rather than over rice/noodles and thats when we use tomato juice for the liquid - and we add more than a quart (To make it "soupier".)

Provided by Knitting Granny

Categories     Low Cholesterol

Time 50m

Yield 8 serving(s)

Number Of Ingredients 9

3 boneless skinless chicken breasts, chopped into bite-sized pieces
1 tablespoon olive oil or 1 tablespoon vegetable oil
1 large onion, peeled and sliced into rings about 1/3 inch thick
2 garlic cloves, peeled, smashed and diced
8 ounces sliced mushrooms
1 quart tomato soup
6 -8 zucchini, sliced into 1/3 inch rounds
1 teaspoon dried basil
salt

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.

CLEMEN'S CHICKEN MILANO



Clemen's Chicken Milano image

I was looking at frozen boneless, skinless chicken breasts and bacon and I wanted to combine them somehow but not in the same bland and boring ways of the past. I love Italian dishes so I went at it with the ingredients I had on-hand. So far, EVERYONE loves it.

Provided by Clemen Cifuentes

Categories     Chicken

Time 50m

Number Of Ingredients 7

4 chicken breasts, boneless and skinless
6 slice hickory smoked bacon
6 slice provolone cheese
1 can(s) tomatoes, canned italian-style and diced
salt and pepper to taste
cayenne pepper to taste ( you control the temp)
1 Tbsp dried basil flakes

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



Chicken Milano image

Light and crunchy Italian-style chicken breasts partnered with a salad can be on your dinner table in 30 minutes.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 14

1 tablespoon olive oil
2 teaspoons red wine vinegar
1/8 teaspoon salt
1 cup tightly packed baby spinach or arugula leaves
1/2 cup diced tomatoes
2 tablespoons diced red onion
4 boneless skinless chicken breasts (about 1 1/4 lb)
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons Gold Medal™ all-purpose flour
1 cup Progresso™ Italian style panko crispy bread crumbs or Progresso™ Italian style bread crumbs
1 egg
2 tablespoons olive oil
1/4 cup crumbled tomato-basil feta cheese

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.

Nutrition Facts : Calories 450, Carbohydrate 21 g, Cholesterol 150 mg, Fat 1 1/2, Fiber 0 g, Protein 37 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 830 mg, Sugar 1 g, TransFat 0 g

Tips:

  • Use a meat mallet or rolling pin to pound the chicken breasts until they are about 1/4 inch thick. This will help them cook evenly and quickly.
  • Dredge the chicken breasts in flour, eggs, and then breadcrumbs. This will help them achieve a crispy, golden-brown crust.
  • Use a large skillet or griddle over medium heat to cook the chicken breasts. Make sure the oil is hot before adding the chicken, and then cook them for 3-4 minutes per side, or until they are cooked through.
  • Serve the chicken milanese with your favorite sides, such as pasta, rice, or vegetables.

Conclusion:

Chicken milanese is a delicious and easy-to-make dish that can be enjoyed by people of all ages. The crispy, golden-brown crust and tender, juicy chicken are sure to please everyone at the table. With a few simple ingredients and a little bit of time, you can create a restaurant-quality meal in your own home.

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