07 November, 2009

Creamy Chicken Alfredo

1/2 C. All-purpose Flour
4 Boneless, skinless chicken breasts
1/2 tsp. Salt
4 Tbsp. Butter
2 tsp. Garlic Salt
3 Tbsp. Onion, chopped
1-1/2 pints Whipping Cream
1/2 C. Parmesan
1 tsp. Black Pepper
1 sm pkg. Fettuccine

Preheat oven to 375 degrees. Place flour in large ziploc bag. Cut chicken in halves & sprinkle with salt; coat with flour. Heat butter in skillet over medium high heat til' hot. Cook chicken, turning once - til' golden, 2-4 minutes per side. Place chicken in 9 x 13 inch pan.

Heat remaining butter in same skillet until hot. Add garlic & onion until fragrant; 1-2 minutes. Increase heat to medium high; add whipping cream, parmesan and add pepper. Cook til' sauce is bubbly aand slightly thickened; 2- 3 minutes. Spoon 1-1/2 cups sauce over chicken in pan.

Bake chicken 8-12 minutes.
DO NOT FORGET: Cooking fettuccine noodles as directed on package while you are busy making your sauce.

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