Chicken-Mushroom Alfredo Sauce
(from JCav’s recipe box)
I searched for a recipe that incorporated all the ingredients and ease that I wanted. When unable to find any, I created this frankensteinian effort. I’m sure I’m not the first to make it this way, only the first one I know.
Prep time: 15 minutes
Cook time: 30 minutes
Categories: Chicken, Mushroom, Sauce
Ingredients
- 3/4 lb. chicken breast
- 1 cup water
- 1 chicken buillion
- 1/4 cup salted butter (1/2 stick)
- 1/4 cup flour
- 1-1/2 cup half & half
- 2 Tbsp parsley
- 1/2 tsp black pepper
- 1 cup parmesan cheese
- 4 oz can sliced mushrooms
Directions
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In small saucepan, dissolve buillion in water. Simmer chicken breast in broth until done. Set chicken aside to cool, reserving broth.
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Over medium heat, melt butter in 1 quart saucepan. Whisk in flour.
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Add parsley and pepper, whisking bubbling mixture for a couple of minutes.
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Slowly whisk in broth. Once incorporated, slowly whisk in half & half.
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Once heated to a low simmer, whisk in parmesan cheese and continue to simmer until cheese is melted.
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Dice chicken breast and add to sauce as well as mushrooms and their liquid.
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Reduce heat to low and simmer for about 15 minutes or until sauce is the desired consistency.
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Serve over hot pasta of your choice.