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

  1. In small saucepan, dissolve buillion in water. Simmer chicken breast in broth until done. Set chicken aside to cool, reserving broth.

  2. Over medium heat, melt butter in 1 quart saucepan. Whisk in flour.

  3. Add parsley and pepper, whisking bubbling mixture for a couple of minutes.

  4. Slowly whisk in broth. Once incorporated, slowly whisk in half & half.

  5. Once heated to a low simmer, whisk in parmesan cheese and continue to simmer until cheese is melted.

  6. Dice chicken breast and add to sauce as well as mushrooms and their liquid.

  7. Reduce heat to low and simmer for about 15 minutes or until sauce is the desired consistency.

  8. Serve over hot pasta of your choice.

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