Wednesday, April 14, 2010

alfredo pollo parmigiano

Today was busy! From the second I woke up... which happens to be about 3 hours after I finally fell asleep. I had a lot of little errands to run that ended up taking almost the entire work day. For lunch, I did have a treat. I went to my dear friend Maria's house for a good cup of Java and she gave me some of her homemade tomales for lunch. I am usually not a big lunch eater, but it was scrumptious. Really good! I could have kept eating it. Major comfort food for me. Thanks Maria! Unfortunately my brief lunch break had to end and it was off to go get permits and other needs for the upcoming shows. By the time I got home it was getting close to 4pm. At this point I am behind on answering all my clients phone calls and orders, but I needed to make dinner. I also am finding that during this stressful time, Red wine is a must. I opened a Zin and got busy. Here is my alfredo pollo parmigiano (Chicken Parmesan with alfredo) recipe. In case I have not posted it on here before. I could not find it on here so I am not sure I have. Bare with me, I have been making this forever that I don't measure much...
alfredo pollo parmigiano
2 lbs boneless skinless chicken breasts
Cut them into cutlets and POUND Them to be 1/3 inch thin.
Dredge each piece in flour
Dip each piece in egg
Dip each piece in Parmesan mixture

Parmesan mixture:
2 cups parmesan cheese
2 cups bread crumbs
1 TB Soul seasoning
1 TB Pepper
2 TB Italian Seasoning

Heat skillet to 375 degrees. Then pour in 1 cup canola oil. Heat oil up to 375.
Put breaded chicken in skillet. 5 minutes each side.

Noodles:
3 cups flour
4 eggs
1 TB oil
Knead, press, shape noodles. Boil for 1 minute

Alfredo:
1 cube butter
2 TB Flour
1 tsp salt
1 tsp pepper
2 cups heavy whipping cream

1 TB Garlic POWDER (don't use fresh garlic in this recipe... makes it too bitter no matter how you do it)
Melt butter then add in flour, salt and pepper to make roux. Add whipping cream and garlic powder. Stir until boiling.
Add 2 cups parmesan. Stir constantly until it thickens.
Serve over noodles and chicken immediately.

I didn't take pictures. But I will add pictures next time I make it. It was all good and there were not leftovers. Next time I will double the noodles.

We got our final packet for our Backer show in Baltimore today. "How to avoid sample seekers" I thought it was funny. Who doesn't want the free samples at the show? Ok over and out to the wonderful world of dog clothes. I think I am making a roast tomorrow.

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