Chicken Milanese
Erica Braden
Delicious creamy white sauce over chicken and pasta...mmmmm...
ingredients
- Sauce & Pasta:
- 1/2 c butter, unsalted
- 4 garlic cloves, minced (or 1 tbsp)
- 1 c white wine
- 1/4 c all-purpose flour
- 1 c chicken broth
- 1 cup heavy cream
- 1 cup quality Parmesan cheese, grated (please step away from the Kraft!)
- 1/2 tsp black pepper, to taste
- 1/2 tsp salt, to taste
- 8 cherry tomatoes, halved
- 1/4 c spinach, chopped
- 8 roasted garlic cloves, minced (or 4 tbsp)
- 1 20-oz package tortelloni or tortellini
- Chicken:
- 4 boneless, skinless chicken breasts
- 1/2 c flour
- 3 large eggs
- 1/4 c milk
- 1 c breadcrumbs
- 1/2 c Parmesan cheese, grated
- 3 tsp fresh parsley, chopped
- 1 1/2 tsp Italian seasoning
- 1 tbsp garlic, chopped
- 1/4 tsp black pepper
- 4 tbsp extra virgin olive oil
- 4 lemon wedges
directions
- 1
Flatten chicken breasts between 2 sheets of plastic wrap by pounding gently until chicken is approximately 1/2" thick.
- 2
Whisk eggs and milk together in a flat-bottom bowl or dish
- 3
Mix breadcrumbs, cheese, fresh parsley, Italian seasoning, garlic and pepper. Transfer to a flat plate.
- 4
Dredge chicken in flour, coating both sides. Dip chicken pieces in egg mixture, coating both sides. Dredge in breadcrumb mixture, coating completely on both sides. Set aside.
- 5
Melt butter in sauce pan over medium heat
- 6
Add minced garlic and sauté for 1 minute. Add flour and stir well until well-blended.
- 7
Add white wine, chicke broth, heavy cream and cheese. Bring to a boil. Reduce heat and simmer until mixture starts to thicken.
- 8
Add roasted garlic, pepper and salt. Stir until well blended.
- 9
Add tomatoes and spinach to sauce and allow to simmer over low heat for about 5 minutes, stirring frequently.
- 10
Heat olive oil in frying pan over medium-high heat. Add breaded chicken to pan and cook until both sides are golden brown.
- 11
Add cooked, drained tortelloni pasta to sauce and blend well.
- 12
Transfer chicken to large platter and serve with hot, creamy tortelloni.
- 13
Garnish with fresh parsley and lemon wedge.
Source: Erica Braden
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