Wednesday, May 18, 2016

Homemade Chicken Alfredo

This is one of my all-time favorite recipes that I've come up with. After sharing it with some of my friends it has become a staple meal in their homes. 

Sauce Ingredients:
Bel Gioioso Romano (tip to bottom of label, grated)
Bel Gioioso Parmesan (tip to bottom of label, grated)
4c Heavy whipping cream
1/2c butter
1/2c flour
Garlic Powder to taste
McCormick Hot Shot to taste
McCormick White Pepper to taste
Salt to taste

Chicken Ingredients:
Thin sliced chicken breast
2 -3tbsp extra virgin olive oil
Cavender's Greek seasoning
2-3tbsp butter

Sauce directions:
1.       Combine Romano and parmesan into bowl and mix well, set aside
2.       Place skillet on medium heat
3.       Combine butter and flour in equal parts and whisk to make a basic roux, continue whisking throughout cooking process
4.       Once roux is made, pour in enough heavy whipping cream to coat skillet 1/4 inch deep
5.       Allow heavy whipping cream to warm up and dissolve roux
6.       Reduce heat to medium low
7.       Stir in 1/3 of the grated cheese and whisk until melted
8.       Add garlic, hot shot, white pepper, and salt to taste
9.       Continue adding heavy whipping cream and repeating steps 7 and 8 until all cheese is melted and desired flavor and quantities are reached

Chicken directions:
1.       Place skillet on medium to med-hi
2.       Add extra virgin olive oil and butter
3.       As evoo and butter are heating up, add chicken, flip once immediately, lightly dust with Greek seasoning, and flip over a second time
Lightly dust exposed side of chicken and cook until done,  flipping once more during the cooking process

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