Chicken Alfredo

The Rowdy has gone low carb!  We have done this before and I would join him except for the fact that I am still sitting on an egg and see no reason to not eat pasta!  I like to make recipes that can go either way so everyone can pretty much eat the same thing.

Rinse and pat dry the chicken fillets.  Sprinkle with salt and pepper on both sides. Fry chicken breast fillets in olive oil, in two batches, until both sides are nice and browned and they are cooked through.  Set aside on a plate lined with a paper towel and cover with foil to keep warm.

While the chicken is cooking dice one large shallot.  Do not put your fingers in your eyes when you are done!  Ask the baby chick...she will tell why.

In the same pan that you cooked the chicken, add 1/4 cup butter and melt.  Add shallots and cook until softened, on medium heat, for about 5 minutes.

Add 1-1/2 cups heavy cream to the pan and bring to a simmer.  Simmer for 5 minutes, until it starts to thicken and reduce...try not to let it boil...like me.  After about 5 minutes, add 1 cup of Parmesan cheese and stir until melted.  Reduce heat to low until cheese is melted.  Turn off heat. Salt and pepper to taste.  Return chicken to pan and coat with sauce.

Just below is the low-carb version.  No PASTA!  Yes, that is 3 chicken fillets...Rowdy is hungry when he gets home from work.  These fillets are really not that big...they are nice and thin, like a chicken breast should be.

Here is the carb version.  While preparing the chicken, prepare some pasta.  I like these little shells because they are much easier for a 2 year old to eat than a big long noodle!  Once you have cooked and drained the noodles, toss with a little bit of butter so they don't stick together.  To serve, place a scoop of noodles on the plate and top with chicken and some sauce.

 

CHICKEN ALFREDO

• 8 chicken breast fillets or 4 regular giant breasts, pounded thin and cut in half to make 8 pieces
• Salt and pepper
• 4 T. olive oil
• 1/4 c. butter
• 1 lg. shallot, diced
• 1-1/2 cups heavy cream
• 1 cup freshly grated Parmesan

Rinse and pat dry chicken breasts.  Salt and pepper both sides of chicken.  Heat olive oil in a nonstick skillet and fry chicken until golden on both sides and cooked through.  Place chicken on a plate lined with paper towels and cover with foil to keep warm.  While chicken is cooking dice the shallot.  Once chicken is done, add butter to the same frying pan and melt.  Over medium heat, cook shallot until softened, about 5 minutes.  Add cream.  Bring to a simmer, but not a boil.  Simmer for about 5 minutes, until the cream starts to thicken and reduce slightly.  Add Parmesan cheese and reduce heat to low, stirring until cheese is melted.  Salt and pepper to taste.  Place chicken breasts back in sauce to coat the chicken in yumminess.  Serve as is or over pasta.

Find more yummy recipes at Tasty Tuesday.