Lemon Basil Chicken Alfredo
Working with French chef Jean Pierre was the highlight of my travels. We would make the most delectable dishes. And oh, the sauces! I learned how to make all the mother sauces prior to attending culinary school. These sauces date back hundreds of years and are the foundation for every dish imaginable. As you might expect, I cook as often as time allows. Whenever I ask my family what they would like Daddy to make tonight, they all shout, “Make your famous pasta!”
This one will please your fancy. Utilizing one of our local Lake Charles seasonings will make all the difference in this dish. Although the recipe is on the heavy side of calories and richness, the seasoning only has 8 percent sodium. Using a low sodium chicken broth and unsalted butter will decrease the calories but still hold all the flavor.
De notre dîner table à la vôtre veuillez profitez-en!
- 3 tablespoons olive oil
- 4 skinless boneless chicken breast halves
- ½ cup fresh lemon juice
- 4 garlic cloves, chopped
- 1 package of chopped green onions
- 1 teaspoon (packed) grated lemon peel
- ½ cup canned low-salt chicken broth
- ½ cup white wine
- 4-6 ounces heavy cream
- 2 tablespoons butter
- 1/2 cup chopped fresh basil
- Kosher salt and fresh ground pepper
- 3 tablespoons of Cajun Red Head Season All or seasoning of your choice
- Fresh grated Parmesan
Heat olive oil in heavy large skillet over medium-high heat. Sprinkle chicken with salt and pepper and Cajun Red Head Seasoning. Add chicken to skillet and sauté until brown and cooked through, about seven minutes per side. Transfer chicken to platter; once cooled, cut into bite-size cubes.
While skillet is hot, add one teaspoon of olive oil, garlic, green onions and lemon peel to the same skillet. Stir over medium-high heat until fragrant, about 30 seconds. Add chicken broth, lemon juice and white wine and boil until reduced to sauce consistency, about eight minutes. Remove from heat and whisk in heavy cream and butter. Mix chopped basil into sauce. Season to taste with salt and pepper. Recommend serving with Angel hair pasta. Top with fresh grated Parmesan.