Don't you just love it when things fit together perfectly? I get a ridiculous thrill whenever it happens. Like a brand new Rubik's Cube or Russian nesting dolls. Or like yesterday--I bought a pair of rose-colored jeans on a whim, and when I got home I discovered that they matched several of my blouses! You know if I'd taken all those shirts to the store and tried to find a pair of pants to go with them, it never would've happened.
If you've ever been to Olive Garden and dipped a garlicky breadstick into their creamy Alfredo sauce, you know how great those flavors go together. (If you haven't, I highly recommend it!) Well, this recipe takes regular Alfredo sauce to a whole other level by combining it with the hearty flavor of garlic--lots and lots of garlic! You can serve this with fettuccine noodles, but it's also great over mashed potatoes or as a dipping sauce for breadsticks.
Garlic Alfredo Chicken
Prep time: 5 min Cook time: 40 min
Serves 6
For The Chicken:
4 Tbs olive oil
2 Tbs butter
3 large boneless, skinless chicken breasts
4 Tbs flour
4 Tbs finely grated fresh Parmesan cheese
1 tsp salt
1 tsp garlic powder
1/2 tsp black pepper
For The Sauce:
1 Tbs olive oil
1 small onion, finely chopped
1 head of garlic, cloves separated and peeled
1 1/4 cup chicken broth
1 1/4 cup heavy cream
1/2 cup finely grated fresh Parmesan cheese
2 Tbs fresh parsley, minced (if desired)
Heat 2 tablespoons of oil and 1 tablespoon butter in a large skillet over medium-high heat. Swirl pan to coat evenly.
Meanwhile, Cut chicken breasts in half horizontally. Season with salt, garlic powder and pepper.
In a shallow bowl, combine the flour and parmesan cheese. Dredge chicken in the flour mixture; shake off excess.
Fry 3 chicken fillets at a time until golden and cooked through (about 4-5 minutes each side, depending on the thickness). Transfer to a plate. (I like to keep mine warm in a 250° oven.)
Wipe pan clean with a sheet of paper towel. Repeat with remaining oil, butter and chicken breasts. Once all breasts are cooked and removed, add one more tablespoon of oil to the pan drippings.
Reduce heat to medium. Sauté the onion in the remaining oil/juices in the pan until softened.
Smash 6 cloves of garlic and leave the others whole. Sauté garlic until fragrant, about 2-3 minutes.
Add the broth to deglaze the pan. Scrape up any browned bits and let simmer and reduce to half, about 5 minutes.
Reduce heat to medium-low. Pour in the cream. Bring the sauce to a gentle simmer for about 2-3 minutes.
Mix in the parmesan cheese. Continue cooking gently for about 2-3 minutes until cheese melts, stirring occasionally.
Add the chicken back into the pan and let simmer for a further 2-3 minutes to thicken the sauce to your liking. Sprinkle with parsley, if desired.
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