My friend Shayna directed me to this recipe for a chicken alfredo recipe. It was sooo yummy and LIGHT! Most alfredo sauces are very thick and dense but this one was nice and light...Didnt make you feel like you might have a heart attack upon completion of your meal. Jay was a huge fan also and he's a hard "alfredo" man to please!
Marinade:
1 egg, beaten
1 cup milk + 1 tbsp lemon juice (mix together and let sit for 10 mins and this becomes a substitute for buttermilk)
1 1/2 teaspoons garlic powder
Chicken Breading:
1 cup all-purpose flour
1/3 cup seasoned bread crumbs ( I left these out, I was out, and it was still great)
1 teaspoon kosher salt
1 teaspoon baking powder
1 tbsp Montreal Steak Seasoning (any all seasoning will do)
The Sauce:
1 cup chicken broth (you can also use a white wine)
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, chopped
1 tbsp fresh parsley, chopped
Mix together your marinade ingredients and let the chicken rest in it for 2-3 hours or as long as possible. Once they have marinated, dip them into your breading mixture and saute them in a buttered pan until golden brown and cooked through. While the chicken is cooking, you can start to boil your water for your pasta.
Now start the sauce. Heat chicken broth over medium high heat, bringing to a boil. Reduce heat to medium and whisk in heavy cream, cornstarch, and garlic. Bring to a soft boil and whisk for one minute. Reduce heat to low, whisk in parmesan cheese, salt and pepper. Let simmer for about 10 mins to melt cheese, let thicken, and incorporate flavors, whisking occasionally. Chop your herbs and add those in.
Enjoy!!
Dani :)
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