This recipe comes from Easy to Bake, Easy to Make. I think. It’s one of those recipe cards I saved. I probably got it in the mail when someone was trying to sell me something I didn’t buy.
I do love the helpful hints that are included. For example, be sure to use whipping cream and don’t substitute milk. The fat content in the whipping cream helps keep the sauce from separating and give it a rich flavor.
The card also says you can substitute butter for olive oil if you prefer a butter-flavored sauce. Either way sounds good to me.
Creamy Chicken Alfredo
¼ cup all-purpose flour
6 boneless, skinless chicken-breast halves (about 4 oz. each)
½ teaspoon salt
2 tablespoons plus 1 teaspoon olive oil, divided
3 cloves garlic, minced
1 tablespoon minced onion
1 ½ cups whipping cream
1/3 cup grated Parmesan cheese
½ teaspoon coarsely ground black pepper
1 tablespoon coarsely chopped fresh parsley
Preheat oven to 375 degrees.
Place flour is a shallow dish or pie plate. Sprinkle chicken with salt; coat with flour. Heat 2 tablespoons 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 13-x-9-inch baking dish.
Heat remaining olive oil 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.
Bake chicken until an instead-read thermometer inserted in center of chicken registers 180 degrees, 8-12 minutes. Sprinkle with parsley.
Makes 6 servings.
