Chicken Alfredo
Chicken Alfredo here is a baked version, with pan-browned chicken finished under a thick, creamy Parmesan sauce. The chicken is cooked with lemon juice, and those tangy pan juices go into the sauce, which keeps the cream from tasting flat. Thyme, oregano and a little red pepper add warmth. The sauce suits any pasta shape, and garlic bread is the suggested side for a family table.
Instructions
Warm the oil in a frying pan over medium heat until it is just hot.
Add the chicken breasts and the onion or shallot, and sauté for about 5 minutes, until the chicken is golden brown. Pour in the lemon juice and cook for another 10 minutes.
Lift the chicken out of the pan and set the pan juices aside. Put the chicken in a casserole dish.
Melt the butter in a clean frying pan, add the flour, and stir for about 3 minutes to make a paste.
Pour in the half and half slowly, stirring all the time. Add the thyme, oregano, garlic powder, parsley and red pepper.
Stir in the reserved juices, lower the heat, and add the Parmesan a little at a time. Keep stirring until the sauce is smooth, then pour it over the chicken.
Cover the dish and bake for 20 minutes at 350°F (175°C). Cook the fettuccini while the chicken bakes, and serve everything as soon as the chicken comes out.
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