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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Skillet Chicken Alfredo Recipe

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This recipe for Skillet Chicken Alfredo is from A Soldier's Chow, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/4 c. olive oil or vegetable oil
1 c. chopped onions
2 c cloves garlic, finely chopped
1 can (28 oz.jar of alfredo sauce)
2 teaspoons of sugar
1/2 teaspoon salt
1/4 teaspoon pepper
4 boneless skinless chicken breasts (about 1/4 lb.)
1/3 cup progresso Italian style dry bread crumbs
1/3 cup grated Parmesan cheese
1 egg beaten
1/2 cup shredded mozzarella cheese
2 tablespoons grated Parmesan cheese
Directions:
Directions:
In 3-quart saucepan, heat 2 tablespoons of the oil over medium heat. Cook onions and garlic in oil 2 minutes, stirring occasionally. Stir in alfredo , sugar, salt and pepper. Heat to boiling , stirring occasionally. Reduce heat; cover and simmer, stirring occasionally. Between sheets of waxed paper, flatten chicken to 1/4 inch thickness. In shallow dish, mix bread crumbs and 1/3 cup Parmesan cheese. Dip chicken into egg, then coat with bread crumb mixture. In 12 inch skillet, heat remaining oil over medium heat. Cook chicken in oil 10 to 15 minutes, turning once, until no longer pink in center. Pour Alfredo sauce around chicken in skillet. Sprinkle mozzarella cheese over chicken; cover and heat until melted. Sprinkle with 2 teaspoons Parmesan cheese just before serving.

 

 

 

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