There are several ways of making this sauce.
I like using heavy whip cream
And the cheese of ones choice.
1 pint of whip cream
1 can (14 1/2 ounces) chicken broth
As much cheese to fit ones taste
3 tbls corn starch
Heat cream, broth and melt in the cheese. I use parmesan cheese
Mix corn starch in 3 tbls of water and thicken sauce to fit your taste. I
seldom use all the corn starch. Place cook chicken in sauce and heat thru.
Serve over pasta or Take some chicken thighs and pound flat. Add blue cheese
over thighs and roll up. I use wooden toothpicks to hold thighs together.
Lightly coat with a little flour. Dip in a egg wash. Add 1/2 cup Italian
bread crumbs and 1/2 cup of parmesan cheese in another bowl and mix well.
Place some of the mixture in a bowl and after doing the egg wash roll in
crumb/cheese mixture. Place on cookie sheet and bake at 350 for 35 to 45
minutes or until done.
RJ
P.s. The reason using the two bowls for the crumb/cheese is so they won't
bunch up when rolling in the thighs.
----- Original Message -----
From: "Teresa Mullen via Cookinginthedark" <cookinginthedark@acbradio.org>
To: <cookinginthedark@acbradio.org>
Sent: Wednesday, November 19, 2014 4:23 PM
Subject: [CnD] Chicken Alfredo recipe for the sauce
Hello everyone I hope all is well. I once had a recipe for the sauce for
chicken Alfredo, a friend of mine had gave it to me well his calls for
cream cheese and cream is or does anyone have that kind of a recipe? I
can't remember the other ingredients I hope I said that right, well
anyways I remember it also called for chicken broth. Does anyone have a
recipe similar to those ingredients if so would you pass it along thanks
Teresa MullenSent from my iPhone
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