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