Milano Recipes

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MILAN COOKIES



Milan Cookies image

Provided by Food Network

Categories     dessert

Time 1h20m

Yield about 3 dozen cookies

Number Of Ingredients 10

12 tablespoons butter, softened
2 1/2 cups powdered sugar
7/8 cup egg whites (from about 6 eggs)
2 tablespoons vanilla extract
2 tablespoons lemon extract
1 1/2 cups flour
Cookie filling, recipe follows
1/2 cup heavy cream
8 ounces semisweet chocolate, chopped
1 orange, zested

Steps:

  • Cream the butter with a paddle attachment then mix in the sugar. Add the egg whites gradually and then mix in the vanilla and lemon extracts. Add the flour and mix until just incorporated. With a small (1/4-inch) plain tip, pipe 1-inch sections of batter onto a parchment-lined sheet pan, spacing them 2 inches apart as they spread. Bake in a preheated 350 degree oven for 10 minutes or until light golden brown around the edges. Let cool on the pan.
  • Cookie Filling: In a small saucepan over medium flame, scald cream. Pour hot cream over chocolate in a bowl. Whisk to melt chocolate, add zest and blend well. Set aside to cool (the mixture will thicken as it cools). Spread a thin amount of the filling onto the flat side of a cookie while the filling is still soft and press the flat side of a second cookie on top. Repeat with the remainder of the cookies.

CHICKEN MILANO



Chicken Milano image

A delicious pasta and chicken dish with garlic, sun-dried tomatoes and fresh basil. Use the dry packaged sun-dried tomatoes instead of the tomatoes packed in olive oil. The sauce can be kept, covered, for one day in the refrigerator; heat again over low heat. Try it with some crusty bread if desired.

Provided by MARBALET

Categories     World Cuisine Recipes     European     Italian

Time 30m

Yield 4

Number Of Ingredients 10

1 tablespoon butter
2 cloves garlic, minced
½ cup sun-dried tomatoes, chopped
1 cup chicken broth, divided
1 cup heavy cream
1 pound skinless, boneless chicken breast halves
salt and pepper to taste
2 tablespoons vegetable oil
2 tablespoons chopped fresh basil
8 ounces dry fettuccini pasta

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.

Nutrition Facts : Calories 640.8 calories, Carbohydrate 47 g, Cholesterol 156.3 mg, Fat 34.8 g, Fiber 2.8 g, Protein 36.3 g, SaturatedFat 17.1 g, Sodium 501.5 mg, Sugar 4.7 g

HOMEMADE MILANO COOKIES



Homemade Milano Cookies image

If you are a fan of Pepperidge Farm Milano Cookies, you've come to the right place! Learn how to make the classic cookie sandwiches right in your own kitchen.

Provided by Angelina Papanikolaou

Categories     Cookies     Dessert

Time 42m

Number Of Ingredients 12

1 1/2 cups flour
1 tbsp cornstarch
3/4 tsp baking soda
1/2 tsp salt
1/2 cup butter (room temperature)
1/2 cup powdered sugar
1/3 cup granulated sugar
1 egg (room temperature)
1 tsp vanilla extract
1 tbsp milk (room temperature)
1 cup heavy cream
8 ounces chocolate (chopped (semisweet, bittersweet, or dark))

Steps:

  • Preheat oven to 400 degree F. Cut 2 pieces of parchment paper and using a ruler draw 12-2 1/2 inch lines spaced about 3 inches apart. Place the papers written side down onto the baking sheets and set aside.
  • Whisk together the flour, cornstarch, baking soda, and salt.
  • In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a hand mixer, beat butter, powdered sugar, and granulated sugar until light and fluffy, about 3-5 minutes. Add the egg and vanilla and beat until combined.
  • Mix in the dry ingredients until there are no more dry spots. Finally, beat in the milk.
  • Transfer the batter to a large piping bag fitted with a 1/2 inch round tip. Pipe the batter onto the lined baking sheets using the guides you marked earlier.
  • Bake in preheated oven for 10-12 minutes. Remove from oven and let cool 5 minutes before transferring to a cooling rack. Repeat with remaining batter.

Nutrition Facts : ServingSize 1 cookie, Calories 203 kcal, Sugar 14 g, Sodium 164 mg, Fat 12 g, SaturatedFat 7 g, TransFat 1 g, Carbohydrate 23 g, Fiber 1 g, Protein 2 g, Cholesterol 32 mg, UnsaturatedFat 5 g

MILANO-STYLE COOKIES



Milano-Style Cookies image

These cookie rounds taste just like the store-bought cookies. Delicious and super easy! Do not overbake, take them out while moist and just set.

Provided by Annabel Docken Middleton

Categories     Desserts     Cookies     Chocolate Chip Cookie Recipes

Time 25m

Yield 40

Number Of Ingredients 10

½ cup butter, softened
½ cup vegetable shortening
1 cup confectioners' sugar
3 tablespoons water
1 egg
1 ¼ teaspoons vanilla extract
¼ teaspoon almond extract
2 ½ cups all-purpose flour
½ teaspoon salt
1 cup miniature chocolate chips

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Beat butter and shortening together in a bowl until creamy. Beat confectioners' sugar, water, egg, vanilla extract, and almond extract into the creamed mixture. Stir in flour and salt until dough is smooth. Fold chocolate chips into the dough. Scoop dough with a small cookie scoop and drop cookies on an ungreased baking sheet.
  • Bake in the preheated oven until edges of cookies are lightly browned, about 9 minutes.

Nutrition Facts : Calories 106.6 calories, Carbohydrate 11.8 g, Cholesterol 10.8 mg, Fat 6.4 g, Fiber 0.5 g, Protein 1.2 g, SaturatedFat 2.9 g, Sodium 47.9 mg, Sugar 5.5 g

ITALIAN CHICKEN MILAN



Italian Chicken Milan image

-Mrs. Lara Priest, Gansevoort, New York

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 6 servings.

Number Of Ingredients 10

8 ounces uncooked linguine
1 tablespoon minced garlic
3 tablespoons olive oil, divided
1/2 teaspoon dried parsley flakes
1/2 teaspoon pepper, divided
1/4 cup all-purpose flour
1 teaspoon dried basil
1/2 teaspoon salt
2 eggs
1-1/2 pounds boneless skinless chicken breasts, cut into strips

Steps:

  • Cook linguine according to package directions. Meanwhile, in a large skillet, saute garlic in 1 tablespoon oil for 2-3 minutes 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 juices run clear. Drain linguine and place on a serving platter. Pour reserved garlic mixture over linguine and toss to coat; top with chicken.

Nutrition Facts : Calories 363 calories, Fat 12g fat (2g saturated fat), Cholesterol 133mg cholesterol, Sodium 277mg sodium, Carbohydrate 32g carbohydrate (2g sugars, Fiber 2g fiber), Protein 31g protein.

CHICKEN MILANO



Chicken Milano image

This recipe for Chicken Milano is restaurant quality, seriously get in my belly good. If you love a good traditional Italian meal you will love this dish.

Provided by Angela Muir

Categories     Dinner

Time 50m

Number Of Ingredients 10

8 oz fettuccine (1 package)
3 T olive oil
1 lb chicken breasts
2 T butter
3 cloves garlic
1 cup chicken broth
1 cup sun dried tomatoes (dehydrated)
1 cup heavy cream
1 T herb blend (rosemary, basil & thyme)
1 pinch salt and black pepper to taste

Steps:

  • Make the sauce first. Preheat a medium sauce pan over medium heat and melt the butter; add the garlic and saute for a minute or so.
  • Add the broth and sun-dried tomatoes and let them simmer for 10-15 minutes. You want the tomatoes to be rehydrated and tender.
  • Add the cream to the sauce and let come to a simmer.
  • Add sauce to a blender and blend until smooth. An immersion blender works as well. Put the sauce back in the pot and heat on low to keep warm.
  • Make the chicken next. Preheat a saute pan or saucepan to medium-high heat.
  • Season the chicken with a herb blend. I used one tablespoon of the Demarle rosemary, basil and thyme blend as well as salt and pepper.
  • Place about a tablespoon of oil in the pan over medium-high heat. Add the chicken breasts.
  • You'll start by cooking the chicken breasts for five minutes on either side. It may require longer if the breasts are thicker. Don't move the chicken too much so that you can get the browning; turn when it's ready to flip.
  • While your chicken is cooking, cook your pasta according to package directions.
  • When the chicken is done, place the pasta on a plate and top with sauce and chicken. Enjoy!

Nutrition Facts : Calories 659 calories, Carbohydrate 28 grams carbohydrates, Cholesterol 180 milligrams cholesterol, Fat 42 grams fat, Fiber 3 grams fiber, Protein 42 grams protein, SaturatedFat 20 grams saturated fat, ServingSize 1 serving, Sodium 414 milligrams sodium, Sugar 8 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 19 grams unsaturated fat

CHICKEN STRIPS MILANO



Chicken Strips Milano image

A dear friend shared this recipe a few years ago. Since then, I've prepared this garlicky and delightful entree for both family dinners and get-togethers. -Lara Priest, Gansevoort, New York

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 6 servings.

Number Of Ingredients 10

12 ounces linguine
1 tablespoon minced garlic
4-1/2 teaspoons plus 2 tablespoons olive oil, divided
3/4 teaspoon dried parsley flakes
3/4 teaspoon pepper, divided
1/4 cup all-purpose flour
1 teaspoon dried basil
1/2 teaspoon salt
2 large eggs
1-1/2 pounds boneless skinless chicken breasts, cut into strips

Steps:

  • Cook linguine according to package directions. , Meanwhile, in a large skillet, saute garlic in 4-1/2 teaspoons oil for 1 minute. Stir in parsley and 1/2 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 eggs. Dredge chicken strips in flour mixture, then dip in eggs., In the same skillet, cook and stir chicken in remaining oil over medium-high heat for 8-10 minutes or until no longer pink., Drain linguine; place on a serving platter. Pour garlic mixture over linguine and toss to coat; top with chicken.

Nutrition Facts : Calories 441 calories, Fat 14g fat (3g saturated fat), Cholesterol 133mg cholesterol, Sodium 278mg sodium, Carbohydrate 46g carbohydrate (2g sugars, Fiber 2g fiber), Protein 33g protein. Diabetic Exchanges

CHICKEN MILANO RECIPE



Chicken Milano Recipe image

Chicken Milano is a great and easy dish to make. The chicken is fried to a crisp. The creamy sauce is made with tomatoes, garlic, butter, cream, and broth. This is served with pasta.

Provided by Yamini Rathore

Categories     Main Course

Time 30m

Number Of Ingredients 9

1 pound skinless, boneless Chicken Breast Halves
½ cup Sun-dried Tomatoes (chopped)
2 tablepoons Fresh Basil (chopped)
2 cloves Garlic (minced)
8 ounces Dry Fettuccini Pasta
1 tablespoon Butter
1 cup Chicken Broth (divided)
1 cup Heavy Cream
Kosher Salt and Black Pepper (to taste)

Steps:

  • Take a large saucepan and melt butter in it over low heat.
  • Add garlic to it and let it cook for 30 seconds.
  • Now, add tomatoes and ¾ cup of the chicken to it.
  • Keep it on medium heat and let it boil.
  • After boiling, reduce heat and simmer it uncovered for about 10 minutes until they get softened.
  • Now, add the cream to it and again bring it to boil. Stir it as well.
  • Simmer over medium heat for sauce to get dense and thick.
  • Season the chicken with salt and pepper from both sides.
  • Take a large griddle and heat oil in it. Cook chicken in it over medium heat.
  • Make sure to press on the chicken with a slotted spatula in regular intervals while cooking (every 4 minutes).
  • It is advisable to cook it from both sides thoroughly or until the meat gets whippy and no amount of pink remains inside .
  • After transferring it to a board, cover it and ensure it remains warm.
  • Now, the fat should be discarded from the griddle.
  • Now, bring 1/4 cup chicken broth to boil in the same griddle, along with stirring pan juices.
  • Slightly, reduce the heat and add cream sauce to it.
  • For taste, add basil and other seasonings.
  • In the meantime, take a large pot. After adding slightly salted water to it, bring it to boil.
  • Then, put fettuccine in it and cook for around 10 minutes.
  • Drain it and transfer the pasta to a bowl. Finally, toss it with 4 tablespoons sauce.
  • Each chicken breast is to be cut into 2-3 diagonal slices.
  • Now, serve the pasta topped with chicken and the cream sauce.

Nutrition Facts : Calories 640.8 kcal, Carbohydrate 47 g, Fiber 2.8 g, Sugar 4.7 g, Fat 34.8 g, SaturatedFat 17.1 g, Cholesterol 156.3 mg, Protein 36.3 g, ServingSize 1 serving

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