CHICKEN ALFREDO
What you need:
1/4 cup flour
6 boneless, skinless chicken breasts
1/2 tsp. salt
2 Tbsp. plus 1 tsp. olive oil, divided
3 cloves garlic, minced
1 Tbsp. onion, minced
1 1/2 cups whipping cream
1/3 cup grated Parmesan
1/2 tsp. coarsely ground black pepper
1 Tbsp. coarsely chopped fresh parsley
How to do it:
Preheat oven to 375°. Place flour in a shallow dish or pie plate. Sprinkle chicken with salt and coat with flour. Heat 2 tablespoons olive oil in large skillet over medium-high heat until hot. Add chicken; cook, turning once, until golden, 2-4 minutes per side. Remove chicken from skillet; place in a 9x13 baking dish. Heat remaining oil (1 tsp) in same skillet over medium heat until hot. Add garlic and onion; cook until garlic is fragrant and onion is tender, 1-2 minutes. Increase heat to medium-high; add whipping cream, Parmesan and pepper. Cook until sauce is bubbly and slightly thickened, 2-3 minutes. Spoon sauce over chicken in dish. Bake chicken until an instant-read thermometer inserted in center of chicken registers 180°, 8-12 minutes. Sprinkle with parsley.
Step by Step:
After coating the chicken in flour, and heating the oil, add the chicken to the skillet. Make sure the oil is good and hot; when the oil is hot enough the flour won't absorb the oil.
Now add the chicken to the dish. No need to spray the dish before adding the chicken.
Make the sauce in the same skillet in which you cooked the chicken. I doubled the sauce because we decided to serve our chicken with pasta. It's super good without the pasta.
