I made this last night for a church party and several people asked me for the recipe! It was the first time I'd made it and it really was delicious. I got it from my cousins' food blog, who in turn got it from Kevin & Amanda's Recipes. I have been making homemade alfredo sauce for years but it has never turned out this good; I will be using this recipe from now on!chicken:
1 lb skinless, boneless chicken breasts
chicken coating:
1 egg, beaten
1 cup milk
1 tbsp lemon juice
1 1/2 teaspoons garlic powder
1 cup all-purpose flour
1/3 cup seasoned bread crumbs
1 teaspoon kosher salt
1 teaspoon baking powder
1 tbsp steak seasoning
when cooking the chicken:
2 tbsp butter
2 tbsp oil
pasta:
1 lb linguine noodles
1 tbsp salt
alfredo sauce:
1 scant cup chicken broth
2 cups heavy whipping cream
1 cup grated parmesan cheese
2-3 cloves minced garlic
2 tbsp cornstarch
1/2 tsp salt
1/2 tsp pepper
8 basil leaves, chiffonaded
1 tbsp fresh parsley, chopped
Layer chicken between wax paper and pound breasts to even thickness. In a small bowl, mix the egg, milk, lemon juice and garlic powder. Pour mixture into ziploc bag with chicken. Seal and refrigerate 2 to 4 hours. After marinating, whisk together flour, bread crumbs, salt, baking powder, and steak seasoning in a medium bowl. Remove chicken from milk mixture, shake off excess, and coat in flour mixture. Add 1 tbsp of salt to a large pot of water and bring to boil. Boil noodles according to package. Then, in a medium saucepan, heat chicken broth over medium high heat, bringing to a boil. Reduce heat to medium, and stir in heavy cream, cornstarch, and garlic. Bring to a soft boil and stir for one minute. Reduce heat to low, add parmesan cheese, salt and pepper. Let simmer for about 10 mins to melt cheese, let thicken, and incorporate flavors. Meanwhile, heat butter and olive oil in a large skillet over medium heat. When butter just starts to turn brown, arrange chicken in skillet. Cook 4-5 mins each side until juices run clear and chicken is cooked through. While chicken is cooking, chop fresh herbs and stir into Alfredo sauce right before serving. Serve sauce over pasta and chicken.
Tips:
- Real grated parmesan cheese melts better (and tastes better).
- To "chiffonade" the basil: stack the leaves on top of each other, and roll them up into a tight roll. Then, slice the roll thinly with a sharp knife, so that you end up with very thin strips of basil leaves.
- Last night I doubled this recipe (which made a TON but it was just right for the occasion) I used a 15 oz. can of chicken broth, which was just right, since 16 oz is 2 cups and the recipe calls for a scant cup.
Picture and recipe courtesy of Kevin & Amanda's Recipes
4 comments:
I was wondering if you actually "chiffonaded" the basil. I can't believe you know what that even is. You are awesome. And I so want to eat this. Tonight. But I ain't cooking tonight.
Oh yes indeed I chiffonaded it! I learned how from Emeril. Although he doesn't use it as a verb, he says he's "making a chiffonade" when he's chopping his basil.
This does look yummy. Today I'm trying Suzanne's Texarkana chicken spaghetti. I'm so excited to try it.
Yay! I'm glad you liked it. That girl makes the best food. Her Bacon Cheeseburger Chicken is also a great one. It might give you a heart attack with how much fat is in it, but it just might be worth it. Yummmmmm-O!
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