Ingredients
-
4
-
1 1/2
-
2
-
1
-
2
-
1
-
1/4
-
1 1/2
-
1 1/2
-
3
-
1
-
1/2
-
1
-
1
-
Directions
Creamy Cajun Chicken Alfredo, This is a recipe I found while looking on Pinterest for Cajun/Creole food and this was submitted by Comfortably Domestic (link to her blog and recipe: com/2011/03/05/cajun-chicken-alfredo/) , This was absolutely fabulous, I loved it the night I made it and was lucky enough to get some for my office lunch, omw, even better Talk about a keeper, LOVED this!!!! Thank you! used regular feta, by the way, coz that was what I had , This is most definitely a keeper! Fantastic flavor used 1/4 c asiago and the rest was Parmesan The goat cheese made the sauce creamy and delicious I didn’t bother baking the chicken, to keep it moist used 4 cups of large grape tomatoes from my garden There was one portion left over and it was even better the next day I would serve this to company any time It has good eye appeal and is a restaurant quality recipe Thanks for sharing a truly great recipe
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Steps
|
1
Done
|
For Chicken: |
|
2
Done
|
Rinse Chicken Breast in Cool Water, and Pat Dry. |
|
3
Done
|
Pound Each Chicken Breast Flat With a Flat Meat Mallet or Rolling Pin, Between Two Sheets of Plastic Wrap. Set Flattened Breasts on a Clean Plate. |
|
4
Done
|
Sprinkle a Heavy Amount of Blackening Spice on Both Sides of Each Chicken Breast, Pressing to Adhere. |
|
5
Done
|
Preheat Oven to 350 Degrees F. |
|
6
Done
|
Heat 1 Tbs. of the Butter, and the Olive Oil in a Large Skillet Over Medium High Heat, Until Butter Begins to Brown. |
|
7
Done
|
Place Chicken in the Pan, and Sear on One Side, Until It Is Very Brown, About 3 Minutes. Flip Chicken and Sear the Other Side Until Very Brown, About Another 1 Minutes. Work in Batches So as not to Crowd the Pan. |
|
8
Done
|
Place Browned Chicken Onto a Rimmed Baking Sheet, and Bake For 10 Minutes, or Until Chicken Is Cooked Through and No Longer Pink Inside. |
|
9
Done
|
Remove Chicken from the Oven and Thinly Slice Against the Grain; Set Aside. |
|
10
Done
|
For Sauce: |
|
11
Done
|
10. If the Skillet Looks Dry, Add a Bit More Olive Oil. Re-Heat the Skillet Over Medium Heat. |
|
12
Done
|
11. Pour in the Dry White Wine (or Chicken Broth) Into the Skillet to Deglaze the Panwhisk All of the Delicious Brown Bits Off the Bottom of the Pan. (1-2 Minutes). |
|
13
Done
|
12. Add the Garlic and Tomatoes to the Pan and Saut to Soften and Lightly Caramelize, Stirring Occasionally. (1-2 Minutes). |
|
14
Done
|
13. Reduce Heat to Medium-Low and Pour the Heavy Cream to the Pan With the Tomato Mixture, Stirring Constantly For 1 Minute. |
|
15
Done
|
14. Add the Salt, Pepper, and the Remaining Tablespoon of Butter. |
