Chicken Milano with Lemon Tarragon Mushroom Sauce
By: Jairone | : 2170
One of the dishes I absolutely love in Italian cuisine is Chicken Milano. However, most places cook it with so much butter that it turns into an oily mess. I’ve found myself wishing there was something better, with less oil but still delicious. This recipe is the result of my work on that idea.
The mixture of lemon and tarragon is invigorating. These two flavors are the compliment to the natural flavors of the dish, while the others are more supportive. As always, feel free to adjust the quantities or ingredients to suit your taste, and Bon Appetit!
- Six chicken breast halves, without bones or skin.
- 1/3 cup lemon juice.
- 2/3 cup milk.
- 1/3 cup Parmesan cheese, finely grated.
- 1/2 lb. Provolone cheese.
- 1 tablespoon salt, any standard salt or replacement. *May be left out or reduced. Merely enhances the flavor a little.*
- 1 teaspoon lemon pepper.
- 1 teaspoon rosemary.
- 1 teaspoon tarragon.
- 16 basil leaves (fresh) or 6 teaspoons dried basil.
- 5 cups water. (More if using more than two pans.)
- 2/3 lb. ham (black forest, honey, or plain.)
Remember to handle raw poultry and knifes with care, wash your hands, and don’t burn yourself!
Slice and tenderize chicken breast until thin. The thinner the breasts the more tender the dish will be.
Place the tenderized breast in two baking pans single layered. Use more than two pans if needed. Add two cups water to each baking pan. Bake at 350 degrees Fahrenheit (177 degrees Celsius) for 30 minutes. If not fully cooked continue until done. It is always important to fully cook poultry!
Drain the juices from the chicken. Let the chicken cool while preparing the next steps (20 minutes cooling time needed.)
In a pot, put 1 cup water and ? cup lemon juice. Add 9 ounces fresh sliced mushrooms. Add all seasonings except the Basil. Bring to a boil on high heat, and stir regularly for five minutes.
Take the pot off the heat. Add the ? cup milk. Slowly add the ? cup Parmesan cheese while stirring so it does not clump. Return the pot to low heat and stir for two minutes.
Ensure that the chicken is cool enough to handle. Spread the chicken back out in the pan so it maximizes the area used. Turn the oven back on at the same 350/177 degrees.
Top evenly with basil and the mushroom sauce. Next top evenly with the ham. Finally, top evenly with the Provolone.
Return to the oven until the cheese has melted thoroughly. While you wait, make that stovetop nice and clean again! Slice and serve with a large flat spatula.
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About the Author
Robert joined Gaiscioch during the Rift chapter, and decided to stick around because the people are awesome! He has a long history of playing games, mostly RPG or Strategy, and has played MMOs since they were born of MUDs.
Aside from his gaming, he also enjoys reading and cooking. Robert has also been previously published as a contributor with Rift Junkies for several articles during the 'Storm Legion' expansion. He does not always use the moniker 'Jairone' but it is a frequent choice in honor of one of his Grandfathers, as it is based on his middle name of Jerome.