Salmon Or Chicken Milano Recipes

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.

Steps:

• Mix cheese and bread crumbs in medium-size bowl.
• Beat egg whites just until foamy.
• Remove skin from salmon. Wash and dry fish, chicken or veal and sprinkle lightly with pepper.
• Dip fish or meat into flour and shake off excess, then into egg white and then into bread crumb mixture.
• Heat oil in non-stick skillet and saute over medium heat until crust is brown on one side; turn and brown on second side.
• Fish should be cooked according to the Canadian rule: 10 minutes to the inch, measuring fish at thickest part. Chicken will take 10 to 15 minutes, depending on thickness, and veal chops will take 15 to 20 minutes.
• Serve with lemon wedges, if desired.

Steps:

• Light charcoal briquettes in a grill and brush the grilling rack with oil to keep the salmon from sticking.
• While the grill is heating, lay the salmon skin side down on a cutting board and cut it crosswise into 4 equal pieces. Whisk together the mustard, soy sauce, olive oil, and garlic in a small bowl. Drizzle half of the marinade onto the salmon and allow it to sit for 10 minutes.
• Place the salmon skin side down on the hot grill; discard the marinade the fish was sitting in. Grill for 4 to 5 minutes, depending on the thickness of the fish. Turn carefully with a wide spatula and grill for another 4 to 5 minutes. The salmon will be slightly raw in the center, but don't worry; it will keep cooking as it sits.
• Transfer the fish to a flat plate, skin side down, and spoon the reserved marinade on top. Allow the fish to rest for 10 minutes. Remove the skin and serve warm, at room temperature, or chilled.

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.

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.

Steps:

• Cook linguine according to package directions. Meanwhile, in a large skillet, saute garlic in 1 tablespoon oil for 1 minute or until tender; stir in parsley and 1/4 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 the eggs. Dredge chicken strips in flour mixture, then dip in eggs. , In the same skillet, cook chicken in remaining oil over medium-high heat for 8-10 minutes or until no longer pink. Drain linguine and place on a serving platter. Pour reserved garlic mixture over linguine and toss to coat; top with chicken.