Chicken Milano

I don't know where I got this recipe from. Its really old and it has been lying in my green book (yes, I have one as well, handwritten painstakingly) for years. It tastes great, specially because of the combination of the luscious cream and the sharp tang of the sun-dried tomatoes.

Ingredients:

1 tbsp butter
4-6 cloves of garlic, minced
1/2 cup of sun-dried tomatoes, chopped
1 cup of chicken broth, divided
1 cup cream
1/2 kg of boneless chicken breast
2 tbsp vegetable oil
2 tbsp chopped fresh basil
Salt and pepper to taste
Half a bag (8 ounces) of dry penne pasta (the original recipe called for fettuccine, but I like penne better)

Method:

1. In a large skillet, melt butter, add garlic and cook on low heat for 30 seconds.
2. Add the sun-dried tomatoes and 3/4 of the chicken broth. Increase to medium heat and bring to a boil.
3. Reduce heat and cook uncovered until the tomatoes are tender.
4. Add the cream and bring to a boil, stirring constantly.
5. Simmer over medium heat until the sauce is thick.
6. Take off the heat and keep aside.
7. Sprinkle the chicken pieces with salt and pepper on both sides. Let them sit for a few minutes.
8. In a large skillet, heat oil and slowly add the chicken pieces. Saute.
9. Cook for about 4 to 5 minutes per side until the chicken is no longer pink inside.
10. Remove from the skillet and keep aside.
11. Add the remaining chicken broth to this same skillet and let it boil.
12. Stir the broth so that it takes in all the pan juices. Reduce slightly.
13. Add this reduced broth to the cream sauce.
14. Add the chopped basil and add salt and pepper to taste.
15. Cook pasta until al-dente. Transfer to a bowl and toss with 3-4 tbsp of the cream sauce.
16. Cut each chicken breast into diagonal slices.
17. Reheat the sauce.
18. Transfer pasta to serving plates, add chicken slices and pour cream sauce.

Serve with hot garlic bread.