Friday, October 22, 2010

Recipe Day - Alfredo Sauce & Italian Chicken Breasts

It's been a while since I've done a recipe.  Enjoy!

Homemade Alfredo Sauce is not hard!  And its so much better than that weird white stuff out of a jar!

1/2 cup butter (one stick)
approximately 1 cup cream (I've never actually measured)
2 cloves garlic
1-2 cups Parmesan cheese
salt & pepper to taste

In a small sauce pan, melt the butter over medium heat.  Pour in the cream and whisk.  Crush the garlic and stir it in.  Bring the mixture is to a simmer, stirring often, and add the Parmesan.  The more cheese you add, the thicker the sauce will be.  (I just use the plain old grated stuff.  If you want to be more authentic - go with the fresh stuff from the store)  Whisk well and bring back to a simmer.  Add salt and pepper if desired.  Serve over hot pasta with Italian Chicken Breasts.  This makes 6-8 servings.

2 Chicken Breasts
4 Tbs Butter
1 clove crushed garlic

Cut the chicken breasts into 3 or 4 chunks.  (I find they cook faster this way and are easier to serve at the table).  Melt the butter in a frying pan over medium heat.  Add the garlic.  Add the chicken.  Sprinkle on the spices and herbs to taste.  Cook on side one for 5-7 minutes, until a nice golden brown - turn and add more herbs and spices.  Cook on side two for 5-7 minutes more, or until the chicken is cooked through.  You are essentially poaching the chicken in butter.

I read somewhere that Italians would never put Basil and Oregano in the same dish - but I'm not Italian and I like them together!

 We'll be coming home today....unless the hunting is fantastic.  Then who knows...?

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