Lemon chicken alfredo

April 27, 2010

Some dishes are renown for the hard work that goes into making them delicious. But there are plenty of dishes that are famously delicious simply thanks to their ingredients. Like Alfredo. So, do not be dismayed if you are on a gluten-free diet that you cannot open a jar of Alfredo sauce from the shelf and dump it on your (brown rice) pasta. This is not hard, and it’s better.

Alfredo sauce might be elementary, but good chicken is another story. Making boneless chicken that isn’t dried out and rubbery always presents a challenge. I have, thus, become a big fan of brining my chicken whenever I get the chance and cooking it “quickly” at high temperatures. This is not hard, either, but it does require some forethought. And it’s really not absolutely necessary, but I believe this extraordinary sauce deserves a worthy accompaniment.

Alfredo Sauce

  • zest of 1 lemon and the juice of half the lemon (reserve juice of other half for chicken)
  • 3 T salted butter
  • 2 cloves of garlic, minced
  • 1 T cornstarch
  • 2 C heavy cream
  • 1 C grated Parmesan (or more to taste)
  • 2 tsp sugar
  • ¼ tsp nutmeg

Melt the butter in a saucepan with the cornstarch, the grated zest of 1 lemon and the minced garlic. Let the butter heat until foaming a bit, then add the cream. Simmer until the mixture has thickened, then stir in the Parmesan, sugar, nutmeg and juice of half a lemon. Take off the heat. Toss with brown rice pasta.

Chicken

  • 1 –  1 ½ lbs boneless chicken
  • ¼ C sugar
  • ¼ C salt
  • water to cover
  • olive oil
  • fresh ground black pepper
  • garlic powder
  • juice of half a lemon
  • Fresh minced herbs, such as parsley and chives

In a large plastic resealable bag or a container with a cover, dissolve 1/4 C table salt and 1/4 C sugar in a couple cups of water. When it has dissolved, add the 1 to 1 1/2 lbs of boneless chicken breast and add more cold water, enough to completely submerge the chicken. Brine the chicken in the refrigerator for 1 hour. Remove the chicken from the brine and rinse thoroughly under running water. Pat the chicken dry and place in an oven pan. Drizzle the chicken with olive oil and sprinkle generously with fresh ground black pepper and garlic powder. Place the chicken in an oven preheated to 500 degrees. Cook the chicken for around 20 minutes, (depending on the thickness) or until the chicken starts to brown a bit. After removing the chicken from the oven, squirt on the juice of half a lemon and let it rest, loosely tented with foil, 5 to 10 minutes. Cut the chicken into slices and serve over pasta tossed with Alfredo sauce, reserving a bit of the sauce to spoon over the chicken. Garnish with fresh herbs.


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