American
Chicken Milano with Sun-Dried Tomato Cream
Golden chicken cutlets and fettuccine are coated in a restrained garlic cream sauce with tangy sun-dried tomatoes, Parmesan, basil, and concentrated skillet fond.
4 servings · 25 minutes prep · 30 minutes cook
Ingredients
Chicken and Pasta
- 2 large boneless skinless chicken breasts, halved horizontally, halved horizontally and gently pounded to an even 1/2-inch thickness
- 1 1/2 teaspoons Diamond Crystal kosher salt, divided
- 1/2 teaspoon black pepper
- 1/4 cup all-purpose flour, for a very light dusting
- 2 tablespoons olive oil
- 12 ounces fettuccine
- 1 tablespoon Diamond Crystal kosher salt, for pasta water
Sun-Dried Tomato Cream
- 3 garlic cloves, finely minced
- 1/2 cup oil-packed sun-dried tomatoes, drained and cut into thin strips
- 3/4 cup low-sodium chicken broth
- 3/4 cup heavy cream
- 1/2 cup finely grated Parmesan
- 1/2 cup loosely packed basil leaves, thinly sliced
- 2 teaspoons fresh lemon juice
Directions
Sear the Cutlets
- Bring 4 quarts (3.8 L) water seasoned with the pasta-water salt to a boil. Place the chicken between sheets of parchment and pound gently to an even 1/2 inch / 1.25 cm. Season with 1 teaspoon of the salt and the pepper, then dust lightly with the flour and shake off every loose patch.
- Heat half the oil over medium-high. Sear two cutlets without crowding for 3–4 minutes per side until golden and 165°F (74°C) at the thickest point; transfer to a plate. Add the remaining oil and repeat with the remaining cutlets. If all four cutlets fit in one uncrowded layer, sear them in one batch with all the oil.
Build the Tomato Cream
- Lower the heat to medium. Cook the garlic and sun-dried tomatoes for 30 seconds without browning, then add the broth and scrape up the fond. As the broth reaches a simmer, add the fettuccine to the boiling water and cook until just shy of al dente; reserve 1 cup pasta water and drain. Meanwhile, reduce the broth by half over 4–6 minutes.
- Add the cream and simmer gently for 3 minutes until it lightly coats a spoon. Do not boil hard.
Toss and Finish
- Add the drained pasta to the finished sauce and toss for 1–2 minutes, adding reserved pasta water a splash at a time until the sauce clings in a glossy layer rather than pooling.
- Remove from strong heat and fold in the Parmesan, half the basil, remaining salt, and lemon juice. Slice the rested chicken across the grain, return any juices to the sauce, and serve over the pasta with remaining basil. Refrigerate leftovers in shallow covered containers within 2 hours, use within 3 to 4 days, and reheat gently to 165°F (74°C), adding water as needed to loosen the sauce.
