Fried Chicken Alfredo Food

CHICKEN FETTUCCINE ALFREDO

Steps:

• Bring a large pot of water to a boil, and salt generously. Add the pasta and cook according to package directions until al dente (tender but still slightly firm). Drain and toss with a splash of oil.
• Meanwhile, slice the chicken into 1/4-inch-thick strips, and lay them on a plate or a sheet of waxed paper. Season with salt and pepper.
• Heat a large skillet over medium heat. Add 2 tablespoons of the butter. When the butter melts, raise the heat to medium-high and add the chicken in 1 layer. Cook, without moving the pieces, until the underside has browned, 1 to 2 minutes. Flip the pieces, and cook until browned and cooked through, 2 to 3 minutes more. Transfer the chicken to a medium bowl.
• Reduce the heat to medium. Add the remaining 6 tablespoons butter. Scrape the bottom of the skillet with a wooden spoon to release any browned bits. When the butter has mostly melted, whisk in the cream and nutmeg and bring to a simmer, then cook for 2 minutes. Lower the heat to keep the sauce just warm.
• Whisk the Parmigiano-Reggiano into the sauce. Add the chicken and cooked pasta and toss well. Season with salt and pepper. Serve hot in heated bowls.

EASY CHICKEN ALFREDO PASTA

Steps:

• Bring a large pot of salted water to the boil. Add the pasta or noodles of your choice then cook until al dente (usually 9-12 minutes). Reserve half a cup of pasta water and drain.
• Place boneless, skinless chicken breasts on a chopping board and carefully slice the chicken breasts in half horizontally to create two thin cutlets.
• Drizzle each piece of chicken with olive oil then season generously on both sides with 2 teaspoons of Italian seasoning, garlic powder, salt and pepper.
• Heat a large frying pan or skillet over medium-high heat then add the chicken and cook for 2-3 minutes per side until golden brown and cooked through. Remove from the pan and set aside.
• Melt the butter in the same pan until foamy. Add the garlic and cook until fragrant (30 seconds - 1 minute).
• Pour in the cream and herbs/seasoning then allow to come to a simmer. Cook for 2-3 minutes until the cream has reduced slightly.
• Stir in the Parmesan cheese and allow to melt/cook for another 2-3 minutes until the sauce coats the back of a spoon.
• Season to taste with salt and pepper then combine with sliced chicken, cooked pasta and a few tablespoons of the pasta cooking water.
• Serve with fresh parsley and Parmesan.

FRIED CHICKEN ALFREDO RECIPE - (4.5/5)

Steps:

• Grind up Toll house crackers until a fine powder and mix with the desired amount of Parmesan cheese. Dip chicken into cracker mixture to coat thoroughly. In a large, non-stick pan, add olive oil or vegetable oil to coat the pan. On medium heat fry chicken strips until brown - set aside. Drain oil from pan and place back on the burner at medium heat. Add Bertolli Alfredo sauce and white wine to the pan. Once mixed add sour cream and stir well. Add chicken back to the pan along with any juices that have accumulated on the plate. Simmer on low for at least 20 minutes. Serve warm.

CHICKEN FETTUCCINE ALFREDO

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions, about 8 minutes. Drain and set aside.
• Season the chicken with 1 teaspoon salt and some pepper. Dredge in the flour and shake off the excess. Heat the oil and butter in a large saucepan over medium-high heat until the butter melts. Carefully place the dredged chicken into pan. Add the grated garlic. Cook until the chicken is golden brown and cooked through, 4 to 6 minutes. Transfer to a plate and set aside.
• Pour the cream into the same pan and bring to a simmer. Stir in the Parmesan. Add the pasta to the mixture and toss to combine. Add the cooked chicken and gently toss. Garnish with the parsley and serve immediately.

CHICKEN BREASTS ALFREDO

Steps:

• Lightly salt and pepper chicken breasts.
• Coat in flour.
• Mix eggs, water, cheese and parsley together.
• Dip chicken in egg mixture, then in bread crumbs.
• Heat oil and butter in large skillet and cook chicken over medium heat until brown- about, 15 minutes.
• Transfer chicken to 11 x 7 baking dish.
• Preheat oven to 425 degrees.
• Make cheese sauce by heating cream, water and butter in pan until butter melts, then add cheese.
• Stir over medium heat for 5 minutes.
• Stir in parsley.
• Spoon sauce over chicken.
• Top each piece with a slice of mozzarella cheese.
• Bake until cheese melts and chicken is tender, about 8 minutes.

ALFREDO OVEN-FRIED CHICKEN

Steps:

• Preheat oven to 350°F; place margarine in a 9x13-inch pan and then place pan in oven while preheating to melt the margarine.
• Rinse chicken and cut off excess fat. Combine Alfredo sauce, milk and eggs in one bowl, and bread crumbs, flour, paprika, and cayenne in another.
• Dip chicken breasts in Alfredo mixture, then bread crumb mixture. Double bread if you would like (we always do!)
• When you have breaded all of the chicken, place it in the hot pan with the melted butter, coating both sides of the chicken. If you don't like wasting the Alfredo mixture, you can add it to the pan with the chicken at this point.
• Bake the chicken for 30-40 minutes, or until the chicken is cooked through.
• Save the bread crumb mixture for next time--put it in a freezer bag and tuck it away in your freezer.
• Leave the margarine out and use Pam instead for a healthier version!
• Freeze after baking for a quick meal!

CHICKEN ALFREDO

Steps:

• Heat the olive oil in a non-stick frying pan over a medium high heat. Add the chicken thighs and fry for around 10 mins, turning half way, until they are golden brown and cooked through. Set aside to cool a little, then use two forks to shred.
• Bring a pan of salted water to the boil and add the pasta, cook for 1 minute less that package instructions. Whilst the pasta is cooking, add the butter to the frying pan over a medium heat, scraping the bottom a little to get any of the browned bits. Tip in the cream along with the nutmeg and bring to a simmer. Add the chicken back to the pan.
• Once the pasta is cooked, use tongs to transfer the pasta straight from the water into the frying pan with the cream mixture. Sprinkle most of the parmesan over and use the tongs to toss it all together, adding a splash of the pasta water if it looks a little stiff. Season well, then tip into bowls. Top with the remaining parmesan, a scattering of parsley, and black pepper.