Chicken Milano

So I figure I should start this out so you have an example.  Plus I am doing westerns and am bored at school. 


This was one of the daily recipes on Allrecipes.com and it was fabulous.  So I typed this all up with just notes on the directions, and I realized that this would mean you would need two windows opened.  So I am going to include the ingredients and re-write the directions.  If you don't change much in a recipe, the link is probably sufficient.  However, since I changed a lot of it, it probably needs to all be included.  


http://allrecipes.com/recipe/chicken-milano/detail.aspx


Ingredients:

• 1 tablespoon butter
• 2 cloves garlic, minced
• 1/2 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

Notes on ingredients: 
-For the sun-dried tomatoes, I used ones that were either italian seasoned or seasoned with basil.  They were amazing.  I also didn't chop them because I didn't notice that step until right now while looking back through the recipe
-I used olive oil instead of vegetable oil


Anna's version of the direction
-I totally disagree with the order they have you do this.  So do it in this order:


1. Get your noodles cooking first (this is step 4).  Get a big pot, get the water boiling.  While it is coming to a boil, move onto the next step.  Pretty much I am asking you to multi-task.  So add the noodles when boiling, drain it when done, all while doing everything else.  Once your sauce is done, it wants you to toss the noodles with 3-4 tbsp of sauce.  I think this is to keep it from sticking together


2. Then cook the chicken (step 2).  Sprinkle your chicken with salt and pepper (both sides) and cook in oil over medium heat in a large skillet.  I cooked it with the lid on to reduce the mess.  They say it will only take about four minutes per side.  That is silly, it took longer.  Once you get this step started, move onto the next step, just don't forget to flip your chicken when you think it is about half way done.  


3. While the chicken is cooking, make the sauce (step 1).  Get a big sauce pan and melt the butter.  Add garlic and cook about 30 seconds.  Add tomatoes and 3/4 cup chicken broth.  Bring to a boil, then reduce heat and simmer about 10 minutes to get the tomatoes tender.  Add cream and bring to a boil, then simmer until it is thick enough to coat the back of a spoon.  So that was a weird idea to me, my spoon did get coated, but I just simmered it a couple of minutes.  


4.  Ok, hopefully your chicken is done by now.  Take the chicken out of the pan, put it somewhere else and cover it so it stays warm.  Then add 1/4 cup chicken broth and bring it to a boil (step 3).  When I did this step, it immediately boiled because my pan was super hot from cooking chicken.  So that step was easy, add chicken broth, it boils and is loud, then you transfer it to the sauce add the basil at this point. This step is the reason that you want to make the chicken in a skillet and not do something healthy like cook it in the oven.  The sauce is good without all of the oil and chicken drippings.  It is amazing with them.  Taste the sauce to make sure you like how it tastes, if not, add spices to make it correct (I thought it was just great how it was)


5.  Pile everything together.  Put noodles on a plate, put chicken on the noodles and put sauce all over it.  


Enjoy!
-anna