Ingredients
Total Time: 45 Minutes
1.5lbs boneless chicken breasts
6 cloves garlic (minced)
1 small shallot (minced)
1 egg
1/4 cup all purpose flour
1 – 2 lemons (juice – squeezed, or about 2.5 or 3 Tbsp)
1 can chicken broth
1 jar pre-made commercial Alfredo sauce (this is probably the only time you’ll see me use a pre-made jar of sauce. I’ve found that the pasteurization process of the pre-made sauce works better with the lemon juice than making an Alfredo with heavy cream.)
2 tsp salt
2 tsp ground black pepper
1Tbsp olive oil
4 Tbsp butter
chopped fresh parsley
grated Parmesan or Romano cheese
1lb cooked pasta (Casarecce or Gemelli are best, but use whatever you like)
Procedure
Butterfly or filet the chicken breasts so they are halved lengthwise and thin. Cover with plastic wrap and pound with a meat mallet or heave bottomed pot if they are still more than 1/2″ thick.
Add 1 tsp salt and 1 tsp pepper to the flour and mix in a shallow dish. Beat an egg in a separate bowl to create an egg wash. Dip the chicken into the egg, then dredge in flour and set to the side. Reserve 1 Tbsp flour.
Heat 1Tbsp butter and 1Tbsp olive oil in a pan over medium heat.
Once the butter and oil is to temprature, add the chicken to the pan. Saute over med heat until golden brown on both sides. About 5 minutes. Remove and set aside once done.
Once the chicken is done, add 2 Tbsp butter to the pan.
Once the butter has melted, add the minced garlic, shallot, 1 tsp salt, and 1 tsp pepper to the pan. Saute for 1 or 2 minutes until fragrant.
Add remaining tablespoon of butter to the pan, and sprinkle in 1 Tbsp remaining flour, mixing as you sprinkle to avoid clumping. Saute for another minute or so.
Add the lemon juice and deglaze the pan, scraping up any bits of fond that may have accumulated from the chicken.
Once the pan has deglazed, add the chicken broth and the jar of Alfredo sauce to the pan. Stir well to combine everything, making sure there are no clumps of flour.
Add the chicken to the pan, and any juices that may have accumulated on the plate while resting.
Increase the heat to high, until the liquid starts to bubble, then decrease to low / med – low heat.
Let simmer for 15 – 20 minutes, stirring occasionally.
After 20 minutes or when the sauce has reduced and thickened, sprinkle and stir in a handful of grated Parmesan cheese. It’s now ready to serve.
Serve over pasta, with a large pinch of freshly chopped parsley, and grated Parmesan or Romano cheese over the top.