Creamy Chicken Alfredo Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1/4 cup all-purpose flour
6 boneless, skinless chicken breast halves (about 4 oz. each)
1/2 tsp. salt
2 T. plus 1 tsp. olive oil, divided
3 garlic cloves, minced
1 T. minced onion
8 oz. fresh mushrooms
1 1/2 cups whipping cream (or half and half)
1/3 cup grated Parmesan cheese
1.2 tsp. coarsely ground black pepper
1 T. coarsely chopped fresh parsley.
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Directions: |
Directions:Preheat oven to 375 º F.. Place flour in a shallow dish or pie plate. Sprinkle chicken with salt; coat with flour. Heat 2 T. 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 and place in a 13x9-inch baking dish.
Heat remaining olive oil in same skillet over medium heat until hot. Add garlic and onion; cook until garlic is fragrant (30 seconds) and onion is tender, 1-2 minutes. Add mushrooms and cook for 5 minutes or so. Increase heat to high and add whipping cream or half and half, Parmesan cheese and pepper. Cook until sauce is bubbly and slightly thickened, 2-3 minutes. Spoon sauce over chicken in dish.
Bake chicken until an instant-read thermometer inserted in center of chicken registers 180 º F., 8-12 minutes. Sprinkle with parsley. |
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Number Of
Servings: |
Number Of
Servings:6 |
Preparation
Time: |
Preparation
Time:30 minutes |
Personal
Notes: |
Personal
Notes: This recipe came from a recipe card that was a part of a program to get packets of recipes every 6 weeks or so. I did not sign up, but kept this one. It is so tender as the chicken cooks in the milk, and is really easy. I served it with orzo, but Grandpa prefers noodles. Rice would be good, too, just whatever you prefer.
The recipe card suggests that it is important to use whipping cream instead of milk because the fat content helps keep the sauce from separating and gives it the rich flavor. I am using half and half today and I will see how it goes.
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