Now, my boyfriend came over this weekend, and wanted me to make mashed potatoes, but also jumped at the chance to have chicken alfredo when I listed various chicken dishes that could be made. So, naturally I made both for him. I chose a different recipe than last time for the potatoes, because I wasn’t super pleased with how it came out, although others seemed to be.
FLORENTINE CHICKEN ALFREDO
4 boneless chicken breasts
Salt and pepper
2 tablespoons butter
8 ounces fresh mushrooms, sliced
1 ounce fresh spinach, cut into thin strips *
Alfredo Sauce, see recipe below
Season the chicken with salt and pepper. Grill on an outdoor or indoor grill; keep warm while making the rest of the recipe.
Meanwhile, sauté the mushrooms in the 2 tablespoons of butter until tender and set aside. Make the Alfredo sauce. Add the cooked mushrooms and spinach to the sauce and heat through over very low heat just until the spinach has wilted. Gradually whisk in a little water if the sauce is too thick. Serve the sauce over the chicken.
Makes 4 servings
Do not freeze/Does not reheat well
* You’ll need about 1 2/3 cups “confetti” sized strips (chiffonade).
AMAZING ALFREDO SAUCE
4 tablespoons butter
2 cloves garlic, minced
1/4 teaspoon pepper
1 cup heavy cream
3 ounces parmesan cheese, grated or shredded
2 ounces mozzarella cheese, shredded
Water, if needed (see my comments below)
In a medium saucepan, melt the butter over low heat. Add the garlic, pepper and cream and simmer about 2 minutes minutes. Gradually whisk in the parmesan cheese. Simmer another 10 minutes until the sauce has thickened and the cheese has completely melted. Very gradually whisk in the mozzarella cheese, whisking constantly.
Per Serving: 646 Calories; 51g Fat; 43g Protein; 5g Carbohydrate; 1g Dietary Fiber; 4g Net Carbs
Now I check twice before putting ingredients in. This sent me into quite a panic, as I wanted to give my boyfriend the most delicious meal possible. So I ended up taking an extra day than I had planned in order to try again. Thankfully I had enough materials.
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 14 tablespoons unsalted butter, divided
- 1/3 cup sugar
- 1/2 cup dark brown sugar, packed
- 2 teaspoons vanilla extract
- 1 large egg
- 1 large egg yolk
- 1 cup chocolate chips
- Ice cream, for serving
- Preheat oven to 375 degrees F. Lightly coat 2 5-inch cast iron skillets with nonstick spray.
- In a large bowl, combine flour, baking soda and salt; set aside.
- Melt 10 tablespoons butter in a medium saucepan over medium heat. Cook, whisking constantly, until the foam subsides and the butter begins to turn a golden brown, about 3 minutes. Remove from heat; strain through cheesecloth or fine sieve. I don’t have one of these, but would consider using one for future cooking endeavors. I believe it might serve to rid extra fat from meats, but not 100% sure.
- Stir in remaining 4 tablespoons butter until completely melted. Whisk in sugars and vanilla until well combined. Whisk in egg and egg yolk until well combined. Add flour mixture, beating just until incorporated. Gently fold in chocolate chips.
- Divide mixture into the prepared skillets. Place into oven and bake until edges are golden brown but center is still moist, about 12-15 minutes.
- Serve immediately, topped with ice cream, if desired.
Prep Time: 15 minutes
Cook Time: 40 minutes
Yield: 10-12 servings
- 5 pounds potatoes, peeled and cubed
- 3 heads garlic
- olive oil
- 8 tablespoons butter, softened & divided
- 1 cup sour cream
- 3/4 – 1 cup milk, room temp
- 1 tablespoon white vinegar
- fresh chives
- To begin you’ll need to roast your garlic. Preheat the oven to 400 degrees and take a slice off the top of the garlic heads, not the end with the stem. (enough to expose the cloves) THIS SMELLED AMAZING!
- Place the garlic heads in a small oven safe pan with the cut side up. Drizzle the garlic with a little olive oil, and sprinkle with salt and pepper. Cover the pan with foil and roast for 4-50 minutes or until they are golden brown and softened.
- Allow the garlic to set until cool enough to handle, then squeeze from the bottom of each head of garlic to push the roasted cloves out. Set aside.
- Place the cubed potatoes in a large pot of salted water and bring to a boil on the stove. The water should be salty almost like the ocean. Boil until fork tender.
- Drain the potatoes and place them in a large mixing bowl. Add 4 tablespoons of the butter, the roasted garlic, and sour cream to the bowl. Blend on medium speed until combined.
- With the mixer on, add a large pinch of salt and begin drizzling in the room temperature milk. As the potatoes get light and fluffy, increase the speed on the mixer. When all the milk is added in, drizzle in the vinegar and whip for a minute or two until light and fluffy.
- Check for seasoning and add salt if needed.
- Scoop the potatoes into a large serving bowl and create a shallow well in the center.
- Melt the remaining butter and pour into the well of the potatoes. Garnish with fresh snipped chives and a little cracked black pepper.