Creating recipes isn't a pastime—it's a passion. And a lot of fun.

The rules are few: Use 99% fresh ingredients (or thereabouts); make the dish simple but flavorful; make the dish flavorful but simple; be creative, not silly.

With this blog, I want to share new recipes, along with tips on ingredients and preparation, and, hopefully, show new cooks (and non-cooks) the pleasure in setting the table with a delicious homemade meal. The Briny Lemon is about fresh, simple, flavorful ingredients and easy cooking methods that help you bring the best to your family table. Your comments are welcome!

Thursday, January 26, 2017

Chicken and Mushroom Alfredo

So this isn’t the lightest dinner you’ll ever eat, but an occasional splurge is ok, yes? I think so. Especially when it’s creamy, cheesy, buttery, and wonderfully rich. Mmmmm. And don’t forget: That chicken breast is really lean.

Enjoy it in moderation!

Serves 4

  • 6 oz thin spaghetti
  • 3 tbsp unsalted butter
  • 1 garlic clove, finely chopped
  • 1 tbsp flour
  • 1 pint half-and-half
  • sea salt
  • freshly ground black pepper
  • 3/4 cup finely grated Pecorino Romano cheese, plus more for serving  
  • 1 tbsp olive oil
  • 1 lb boneless, skinless chicken breast, cut into small bite-sized pieces
  • 6 oz button mushrooms, thinly sliced
  • 1/4 cup dry white wine
  • 1 tsp chopped fresh rosemary, plus more for garnish
  1. Cook the spaghetti in a large pot of boiling, salted water 6-7 minutes. Drain.
  2. Heat a medium saucepan over medium-low heat and add the butter, swirling as it melts. Add the garlic and cook, stirring frequently, 1 minute. Whisk in the flour and cook 1 minute, whisking constantly to keep from clumping.
  3. Increase the heat to medium and whisk in the half-and-half. Season with salt and pepper and bring to a simmer, whisking constantly. Cook until slightly thickened, 5 minutes.
  4. Stir in 3/4 cup cheese and reduce the heat to low. Cook until melted and well blended, 2 minutes. Keep warm while the chicken cooks.
Garlic in Butter

Flour Whisked In

Half-and-Half Added
  1. Heat a large, deep skillet over medium-high heat and add the olive oil. Add the chicken and cook, stirring frequently, 6 minutes. 
  2. Add the mushrooms and wine and season with salt and pepper. Cook until the chicken is cooked through and most of the liquid is absorbed, 5-6 minutes.
  3. Stir the alfredo sauce into the chicken mixture along with 1 teaspoon rosemary. Add the spaghetti to the pan and toss gently to combine.
Chicken Beginning to Cook

Cooked Chicken and Mushrooms

Sauce Added

Pasta Added
Divide the pasta among 4 shallow bowls and garnish with chopped rosemary. Pass additional Pecorino Romano for grating at the table, if desired.

Chicken and Mushroom Alfredo

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