I love Italian food. I really, really love it! But there has always been one Italian staple that doesn't get me super excited to put on my plate...alfredo sauce. I know, I know, blasphemy, right? Well, I'm not a huge fan of the flavor (most alfredo sauces are pretty bland) or the consistency (usually pretty thick and clumpy), but about a year ago I found IT. The perfect alfredo sauce.
Here is what you need to make Creamy Chicken Alfredo:
1/4 cup flour
6 boneless, skinless chicken breast halves (This is the normal chicken breasts you'd buy in the store cut in half, lengthwise, so it's thin.)
1/2 tsp. salt
2 Tbsp. plus 1 tsp. olive oil, divided
6 garlic cloves, minced
2 Tbsp. minced onion
3 cups whipping cream
2/3 cup grated Parmesan cheese
1 tsp. black pepper
1 Tbsp. parsley
First, place the flour in a shallow dish or pie plate. Sprinkle the chicken with salt; coat with flour. Heat 2 Tbsp. olive oil in a large skillet over medium-high heat until hot. Add chicken; cook turning once, until golden, 2-4 minutes per side.
Remove chicken from skillet; place in a 13x9 inch baking dish. I take the skillet off of the burner and let it cool down a little during this step. If you don't you might scorch the next step!
Heat remaining olive oil in same skillet over medium heat until hot. Add garlic and onion; cook until onion is tender, 1-2 minutes.
Increase heat to medium-high; add whipping cream, Parmesan, and pepper.
Cook until sauce is bubbly and slightly thickened, for about 3 minutes after it begins boiling.
Spoon sauce over chicken in dish.
Heat oven to 375 degrees and bake chicken for 12 minutes. Sprinkle with parsley.
Now I know what all of the fuss for alfredo is about!
Only one problem...this alfredo is so good that I have a hard time eating it in restaurants.
Not a doubt in my mind that good alfredo is worth the effort in the treehouse,