Copycat Johnny Carino's Chicken Milano is fettuccine Alfredo served with sauteed chicken breast topped with toasted mushrooms, ham, basil, and provolone.
Course: Main Course
Keyword: Chicken, Copycat, Entertaining, Pasta
Author: Clean Fingers Laynie
16ozAlfredo SaucePrepared or Homemade
3,6 ozChicken BreastBoneless, Skinless
8ozCremini MushroomsDiced, or Thinly Sliced
12slicesBlack Forest HamThinly Sliced
6slicesProvolone CheeseThinly Sliced
1 tspSaltPlus more to taste
1tspPepperPlus more to taste
In a large pot, bring 4 – 6 quarts of water to a boil. Add salt to taste (about 1 tsp). Add pasta to pot, and stir gently. Return to a boil, and cook pasta until al dente (about 9-11 minutes).
While the pasta is cooking, prepare Homemade Alfredo Sauce, or warm store-bought sauce on the stove over medium-heat.
In a large saute pan, add 2 tbsp butter and melt over medium-high heat.
Add mushrooms and saute until golden brown, flipping occasionally (about 8 minutes). Transfer mushrooms to a plate, and set aside.
Cut chicken breasts in half, horizontally, and pound into an even thickness (about 1/4" thick). Season each side of the chicken breast with salt and pepper.
Add additional 2 tbsp butter to saute pan, and add chicken cutlets to the pan. Saute chicken on each side until golden brown and cooked through (about 3 minutes).
Transfer chicken to a foil-lined baking sheet. Evenly distribute mushrooms on top of each chicken cutlet. Next, add about 3-4 basil leaves on top of the mushrooms to evenly cover the mushrooms. Then, add 2 slices of ham on top of the basil. Finally, top each chicken cutlet with Provolone cheese.
Broil chicken for about 3-5 minutes until the cheese melts and starts to brown and bubble.