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Recipe For Chicken Alfredo
How to Prepare Perfect Sauce for a Delicious Chicken Alfredo
The precise original recipe stays unknown, but these days there is a wide range of chicken Alfredo and Alfredo sauce recipes being used. They are quite easy to follow and very fast to make. While you can purchase Alfredo sauce in a bottle for your chicken Alfredo at your local supermarket, homemade is undoubtedly the best.
Oftentimes it's the Alfredo sauce that many find a bit challenging to get "just right." But in reality, if you follow some simple techniques, you'll find just how easy it is to prefect. It involves only a few minutes, and usually employs not more than 5 ingredients. A very basic Alfredo sauce is just a heated combination of cream, butter and Parmigiano-Reggiano cheese. From this basic mix, several variations can be created. You may additional seasonings according to your personal taste.
Higher quality ingredients will give you a much better outcome. Authentic Parmigiano-Reggiano is the best choice, but if you already have Parmesan that will still work well. Chicken Alfredo sauce is delicious over fresh Fettuccini noodles. Heavy cream is ideal, as it is traditionally used in the original dish. You may use reduced fat cream for health reasons but heavy cream will always have better taste and texture. If you do plan to use reduced fat cream, you can always make up for the slight loss in flavor by adding a handful of herbs, and perhaps a hint of garlic.
If you add garlic to your recipe, it should be lightly sauted. Mince fresh garlic cloves and carefully cook in olive oil until lightly browned. Burning the garlic will make the whole Alfredo sauce bitter. Add sauted garlic to your sauce at the end of the cooking process. Bring your sauce to a boil and then reduce the heat to low so that it simmers and gradually thickens. Cooking on low heat will be enough to melt the butter, and still prevent the sauce from curdling or burning. Use a whisk or wooden spoon for stirring. Stir continuously. For a thicker sauce, simply mix in a bit of flour or some cream cheese. Using unsalted butter for the sauce is ideal because the saltiness from the Parmigiano-Reggiano cheese can be a bit overwhelming.
When cooking the chicken, gently saut in olive oil until golden brown and take it out of the heat immediately when done cooking. The cooked chicken can be added into the almost cooked sauce to absorb all the wonderful flavors and stirred lightly just enough to be warmed.
The cheese should always be the last addition; and keep the heat on just enough to melt it before serving. Incorporate the shredded cheese slowly to prevent clumping. Continue adding cheese and stirring until you reach a smooth consistency. Use the Alfredo sauce right away, as it's not really ideal to make them ahead of time. If you let it sit for some time, it will form a skin on the top. However, should you store some of it for later use, just reheat on low just enough to melt again and garnish with freshly chopped parsley before serving.
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