Chicken Alfredo
Kimmie brought me this recipe for Chicken Alfredo and asked if I would make it for family coming over to help with planes
for my oldest son's wedding rehearsal. Sure I said, what time will they be here I asked? Kimmie said 1 pm is what time
she told them but with my family that could be anytime.
I started to cook the Alfredo sauce around noon because I knew I had time for it to thicken and good thing I did cause
Kimmie tripled the recipe
So here is the step by step on how I made this recipe.
This is the triple recipe.. Normal Recipe
1. Three sticks of real butter (One stick butter
one cream cheese
2. Three pgk's of cream cheese two cups milk
3. Six cups of milk one tsp pepper
4. Three tsp Black Pepper one tsp garlic powder
5. Three tsp Garlic powder about one chicken breast
6. Four large chicken breast six oz's of parmesan chees
7. Eighteen oz of Parmesan cheese
For the chicken coating to dry fry... Olive Oil, Oregano, Basil, Parsley, Pepper and Garlic Powder
Use enough to of each to flavor to taste, no amount was given
First start off by dry frying the chicken in the pan to be used for the sauce. Cut the chicken into bite size pieces then
dry fry til golden brown then remove the chicken and place in a holding bowl. Next melt the three sticks of butter in the
pan then add the cream cheese and mix til ALL is smooth (like cake batter) This is important so give it time to mix well
Then add the milk slowly til it's mixed in well and no lumps are seen. Now add the pepper and the garlic powder and mix well
once this is done add the parmesan cheese slowly (again this is important) it will take some time to melt down eighteen
oz's of parmesan cheese but it's worth the time to do it right (do not rush)
After all has been mixed in add the chicken back into the sauce and let it simmer for about an hour or two or until it's
thick and smooth. If done right you will be rewarded with some killer Alfredo sauce
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