The title of this post doesn't lie. This really is the best Chicken Alfredo that I have had in a long time. And I am really picky when it comes to Alfredo Sauce, and a lot of other things haha. This sauce has a great taste, and a perfect thickness to it. This recipe is good for two to three people. I made it for my husband and I, he eats a lot so in our house it's for two haha.
**NOTICE**
The chicken has to sit in the marinade for 2.5 hours, plan for this! I do this after eating lunch, then when it's time to cook dinner it's ready to go!
**NOTICE**
The chicken has to sit in the marinade for 2.5 hours, plan for this! I do this after eating lunch, then when it's time to cook dinner it's ready to go!
Ingredients:
2-3 Chicken Breasts, Skinless, Boneless (1 per person)
1 Cup Flour
1/3 Cup Italian Bread Crumbs
1 tsp salt
1 tsp baking powder
1/2 tbsp of favorite meat seasoning
(I used a family made seasoning)
1/2 box of linguine noodles
2 tbsp butter
2 tbsp olive oil
Marinade:
1 Egg, Beaten
1 Cup Milk
1.5 tsp Garlic Powder
For The Sauce:
Little less than 1 cup of wine
(or chicken broth if you don't like cooking with wine)
2 cups of heavy whipping cream
1 1/4 cup grated Parmesan
3 cloves minced garlic
2 tbsp of cornstarch
1/2 tsp salt
1/2 tsp pepper
1 tbsp chopped fresh parsley
*Also Need
Wax Paper
Meat Pounder
Directions:
1. Mix together marinade ingredients in a wide bowl (I used a glass pie plate that I have) let sit while you...
2. Cut two large pieces of wax paper (large enough for two or three chicken breasts to rest on one sheet, and under another. Beat down the chicken until evenly flattened. This will help the chicken cook faster, and more even.
3. When chicken is flattened, place into large bowl of marinade, cover, and let sit for 2.5 hours in the fridge.
4. Whisk together Flour, Bread Crumbs, 1 tsp salt, baking powder, and meat seasoning in a wide bowl.
5. Remove chicken from marinade (after you've marinated it for the 2.5 hours) and place both sides into breading mixture to cover both sides. Do this with all the chicken breasts.
6. Get a large pot, fill with water and a bit of sale to help boil. When boiling, add noodles and cook until soft (or follow the noodle instructions on the box).
7. In a sauce pan, heat chicken broth or wine over medium heat, bringing to a slight boil. Whisk in heavy cream, corn starch, and minced garlic. Bring to a boil and stir for one minute.
8. Reduce sauce heat to low while adding in parmesan cheese, salt and pepper. Let simmer for 10 minutes, stirring occasionally until sauce thickens.
9. While sauce is simmering, add butter and olive oil to a large skillet on medium heat.
10. When the oil and butter starts to get bubbly and brown, add the chicken breasts.
11. Cook the chicken for about 4 minutes on each side, checking the bottoms while cooking to be safe.
12. While chicken is cooking, stir in chopped parsley to the sauce.
13. Go back to your chicken, everything should be well cooked now! Enjoy!
This recipe made me feel like a real chef, that's for sure! It was a lot of fun to make. And ooh, it tasted great.
2-3 Chicken Breasts, Skinless, Boneless (1 per person)
1 Cup Flour
1/3 Cup Italian Bread Crumbs
1 tsp salt
1 tsp baking powder
1/2 tbsp of favorite meat seasoning
(I used a family made seasoning)
1/2 box of linguine noodles
2 tbsp butter
2 tbsp olive oil
Marinade:
1 Egg, Beaten
1 Cup Milk
1.5 tsp Garlic Powder
For The Sauce:
Little less than 1 cup of wine
(or chicken broth if you don't like cooking with wine)
2 cups of heavy whipping cream
1 1/4 cup grated Parmesan
3 cloves minced garlic
2 tbsp of cornstarch
1/2 tsp salt
1/2 tsp pepper
1 tbsp chopped fresh parsley
*Also Need
Wax Paper
Meat Pounder
Directions:
1. Mix together marinade ingredients in a wide bowl (I used a glass pie plate that I have) let sit while you...
2. Cut two large pieces of wax paper (large enough for two or three chicken breasts to rest on one sheet, and under another. Beat down the chicken until evenly flattened. This will help the chicken cook faster, and more even.
3. When chicken is flattened, place into large bowl of marinade, cover, and let sit for 2.5 hours in the fridge.
4. Whisk together Flour, Bread Crumbs, 1 tsp salt, baking powder, and meat seasoning in a wide bowl.
5. Remove chicken from marinade (after you've marinated it for the 2.5 hours) and place both sides into breading mixture to cover both sides. Do this with all the chicken breasts.
6. Get a large pot, fill with water and a bit of sale to help boil. When boiling, add noodles and cook until soft (or follow the noodle instructions on the box).
7. In a sauce pan, heat chicken broth or wine over medium heat, bringing to a slight boil. Whisk in heavy cream, corn starch, and minced garlic. Bring to a boil and stir for one minute.
8. Reduce sauce heat to low while adding in parmesan cheese, salt and pepper. Let simmer for 10 minutes, stirring occasionally until sauce thickens.
9. While sauce is simmering, add butter and olive oil to a large skillet on medium heat.
10. When the oil and butter starts to get bubbly and brown, add the chicken breasts.
11. Cook the chicken for about 4 minutes on each side, checking the bottoms while cooking to be safe.
12. While chicken is cooking, stir in chopped parsley to the sauce.
13. Go back to your chicken, everything should be well cooked now! Enjoy!
This recipe made me feel like a real chef, that's for sure! It was a lot of fun to make. And ooh, it tasted great.
