Garlic Chicken Milano

Begin by heating butter in a large saucepan over low heat, stirring occasionally until it has fully melted. Next, add minced garlic and cook for 30 seconds to allow its flavors to infuse into the butter. Then, add fresh tomatoes and 3/4 cup of chicken broth to the saucepan; increase the heat to medium and bring the mixture to a rolling boil. Reduce the heat and let it simmer, uncovered, for approximately 10 minutes or until the tomatoes have become tender.

Add heavy cream to the saucepan and stir constantly as it comes to a boil; then, continue to simmer over medium heat until the sauce has thickened sufficiently to coat the back of a spoon.

Season chicken breasts with salt and pepper on both sides. In a large skillet over medium heat, warm oil and sear the chicken; press on it occasionally with a slotted spatula to ensure even cooking. Cook for approximately 4 minutes per side, or until the meat feels springy and is no longer pink inside. Transfer the cooked chicken to a board, cover it with a lid, and keep warm.

In the same skillet, over medium heat, bring 1/4 cup of chicken broth to a boil; stir the pan juices together. Reduce the heat slightly and add it to the cream sauce, stirring until well combined; then, stir in fresh basil leaves and adjust seasonings to taste.

Meanwhile, bring a large pot of salted water to a boil. Add fettuccine pasta and cook for 8 to 10 minutes, or until it reaches the desired al dente texture; drain the pasta and transfer it to a bowl, where you can toss it with 3 to 4 tablespoons of the cream sauce.

Cut each chicken breast into 2 to 3 diagonal slices. Reheat the sauce gently if necessary. Transfer the cooked pasta to serving plates, top it with chicken slices, and coat everything with the cream sauce; serve.