Chicken Alfredo – Bruno Albouze

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Parmesan cheese

🥗Healthier: Nutritional yeast

💰Cheaper: Pecorino Romano

Nutritional yeast is dairy-free and lower in calories.

Remove connective tissue from chicken breast to prevent toughness.

Season chicken breast with gray salt on both sides and rub with olive oil. Refrigerate until ready to cook.

Check the doneness of the carrots after about 20 minutes; remove when just cooked through to avoid mushiness.

Chop onions for the Alfredo sauce.

Seal the chicken breast on one side in butter and oil for 5 minutes, then remove from the pan and set aside.

Sweat the chopped onions in the same pan for about 5 minutes.

Add smoked paprika to the onions, then deglaze with Chardonnay and reduce to dry.

Add mustard and heavy cream to the pan and cook for 10 minutes.

Blend the sauce until smooth using a powerful blender.

Return the seared chicken breast to the skillet, cover with the sauce, bring to a boil, and cook on low heat for 15 minutes.

Cut the vegetables to the desired shape while the chicken cooks.

Remove the chicken breast from the sauce.

Finish the Alfredo sauce by adding aged CED cheese, bring to a boil, then blend again and pass through a sieve.

Optionally drizzle with vanon yellow wine before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens