Chicken Milano

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.