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Chicken Alfredo

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Member since 2007

Serves | Prep Time | Cook Time


1/4 cup all-purpose flour
6 boneless, skinless chicken-breast halves (about 4 ounces each)
1/2 teaspoon salt
2 tablespoons plus 1 teaspoon olive oil, devided
3 cloves garlic, minced
1 tablespoon minced onion
1 1/2 cups whipping cream
1/3 cup grated Parmesan cheese
1/2 teaspoon coarsely ground black pepper
1 tablespoon coarsely chopped fresh parsley


Place flour in a shallow dish or pie plate. Sprinkle chicken with salt. Coat chicken with flour. Heat 2 tablespoons olive oil in a large skillet over medium-heat until hot. Add chicken. Cook, turning once, until golden, 2-4 minutes per side. Remove chicken from skillet; place in a 13-X 9-inch baking dish. Heat remaining olive oil 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 at 375 degrees until an instant-read thermometer inserted in center of chicken registers 180 degrees, 8-12 minutes. Sprinkle with parsley.

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