Chicken Milano

Chicken Milano
olive oil
2 Tbsp. butter
2 whole boneless, skinless chicken breasts, butterflied and cut into halves (4 pieces total)
Cajun seasoning, to taste
1 clove garlic, minced
1/3 cup sun-dried tomatoes, chopped
1 cup chicken broth
1/4 cup white cooking wine
1 cup (about half a can) full-fat coconut milk (or you can use heavy cream)
5 oz. cremini mushrooms, sliced
2 Tbsp.chopped fresh basil
1/4 cups Grated Parmesan Cheese
1/2 lb. (8 oz.) Fettucine pasta


Fill a large stock pot with water and bring to a boil.

Season the chicken with salt, pepper and a bit of Cajun seasoning on both sides. In a large, deep skillet or grill pan, heat olive oil over medium and saute chicken until cooked through. (Alternately, you could grill the chicken on an outdoor grill.) Transfer cooked chicken to a cutting board and cover to keep warm. Drain the fat from the juices left in the pan.

Once water in stock pot is boiling, drop pasta and cook to al dente, according to package directions.

In a large skillet, melt 1 tablespoon butter over low heat; add a drizzle of olive oil with it. Add sliced mushrooms and saute until dark in color and tender. Remove to a plate and set aside.

Add remaining tablespoon of butter to the skillet (or more olive oil if you prefer), as well as the garlic; cook for 30 seconds. Add the tomatoes, chicken broth and white wine; increase to medium heat and bring to a boil. Reduce heat and simmer, uncovered, for about 5 minutes or until tomatoes are tender. Add the coconut milk/heavy cream and mushrooms and bring to a boil, stirring often. Simmer over medium heat just another minute or so; sauce will be thin. Stir in basil, Parmesan cheese and more salt, pepper and/or Cajun seasoning, if desired.

Drain pasta and pour into large casserole dish. Pour sauce over pasta and let sit about 5 minutes.

Slice chicken and serve on top of the pasta and sauce. Garnish with fresh grated parmesan cheese and more basil, if desired