Tuesday, August 24, 2010

Creamy Chicken Alfredo

From Easy to Bake-Easy to Make


1/4 cup all-purpose flour
6 boneless, skinless chicken breast halves
1/2 teaspoon salt
2 tablespoons and 1 teaspoon olive oil, divided
3 cloves garlic, minced
1 tablespoon minced onion
1 1/2 cup whipping cream
1/3 cup Parmesan cheese
1/2 teaspoon coarsely ground black pepper
1 tablespoon coarsely chopped fresh Parsley

1. Preheat oven to 375 degrees.  Place flour in 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 13x9 inch baking dish.

2. 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.

3.  Bake chicken until an instant-read thermometer inserted in center of chicken registers 180 degrees, 8-12 minutes.  Sprinkle with parsley.

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