Monday, October 13, 2008

Creamy Chicken Alfredo

My kids loved this chicken! I served it with egg noodles and a vegetable. There's enough sauce to cover the noodles.

1/4 cup all-purpose flour
6 boneless, skinless chicken breasts (about 4 oz each)
1/2 tsp salt
2 tbsp olive oil
1 tbsp butter
3 cloves garlic
1 tbsp minced onion
1 1/2 cups whipping cream
1/3 cup grated parmesan cheese
1/2 tsp coarsely ground black pepper
1 tbsp coarsely chopped fresh parsley (optional)

1. Preheat the oven to 375. Place flour in a shallow dish or pie plate. Sprinkle chicken with salt; coat with flour. Heat 2 tbsp 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; place in a 13x9 baking dish.

2. Heat butter in same skillet over medium heat until hot. Add garlic and onion; cook until garlic is fragrant and onion is tender, 1-2 minutes. Increase heat to medium-high; add whipping cream, parmesan and pepper. Cook until sauce is bubbly and slightly thickened, 2-3 minutes. Spoon sauce over chicken in dish.

3. Bake chicken until done (180 degrees), about 8-12 minutes. Sprinkle with parsley, if desired.

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