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
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