"Why does a slight tax increase cost you two hundred dollars and a substantial tax cut save you thirty cents?" - Peg Bracken

Yep -- I need an answer to this one : )  If you have ever seen government spending at it's worst, you will understand that saying.  And the stuff we spend it on is crazy. 

It's finally Sunday and we are off to church again to worship our Lord.  Had a lot of fun yesterday with my family.  We barbecued and ate and laughed.  I have pictures in my camera but haven't processed them yet.  I really want some Olive Garden so today, how about some Chicken Milano.  If you have never had this, it is wonderful.  There are only a few things that I love at Olive Garden -- their Chicken Marsala is my favorite and of course their Chicken Fettuccine Alfredo but this is really good too.  And by all means, if you are going to make this, don't substitute ingredients - I think it ruins it.

Happy Sunday ! !

Charlene


Chicken Milano

2 tablespoons butter
6 cloves garlic, minced
1/2 cup sun-dried tomatoes, chopped
2 cups chicken broth, divided
2 cups heavy cream (or half and half)
1 tablespoon cornstarch
2 pounds skinless, boneless chicken breast halves
salt and pepper to taste
3 tablespoons vegetable oil
2 tablespoons dried basil
12 ounces dry fettuccine pasta

In a large saucepan over low heat, melt butter. Add garlic and cook for 30 seconds. Add the tomatoes and 1 1/2 cups 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 (or half and half) and cornstarch and bring to a boil, stirring occasionally. Simmer over medium heat until the sauce begins to thicken.
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 4-6 minutes per side (depending on the size of your chicken breasts and until the chicken is no longer pink inside). Transfer to a dish, cover and keep warm.
Discard the fat from the skillet and in the same skillet, over medium heat, bring 1/2 cup chicken broth to a boil; stirring the pan juices. Reduce slightly and add the cream sauce to the skillet. Stir in basil and adjust seasonings to taste; continue to simmer on low.
Meanwhile, bring a large pot of lightly salted water to a boil. Add fettuccine and cook according to package instructions, approximately 10 minutes; drain, transfer to a bowl and toss with 6 tablespoons of the sauce.
Transfer pasta to serving plates and top with chicken. Cut chicken into diagonal slices and coat with the cream sauce.
Sprinkle a little Parmesan cheese on top, if desired!