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Old 08-29-2008, 11:00 AM   #11
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Quote:
Originally Posted by jennyema View Post
You should try making your own sauce. It's very easy and tastes soooooo much bettter than jarred sauce.
Truth. I've done it both ways, and homemade is much much better...and it's not difficult to make. I would worry about getting the sauce right first. I wouldn't think too much about brining the chicken either. As jennyema said, it will be heavily sauced.
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Old 08-29-2008, 11:00 AM   #12
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OK I wasn't sure if brining the chicken would add to the flavor or not. I am thinking I may not blacken it. I may just simply mix some olive oil with some garlic or something... maybe.

If I wasn't going to blacken it what is another way, kinda an easy way to prepare the chicken for this?
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Old 08-31-2008, 12:47 PM   #13
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I found this recipe... what do you all think? does it sound good?

Ingredients:
1/2 stick butter
1/2- 1 t minced garlic
4 scallions (or 1 small-med onion), chopped
2 C milk (1% is fine)
4 oz cream cheese (the real thing, not reduced fat)
1 C sour cream (the real thing, not reduced fat)
1/2 C white wine (anything on your kitchen shelf)
4 T corn starch (approx)
1/2 t garlic salt
1 t cracked pepper
Sprinkle of dill
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Old 08-31-2008, 05:35 PM   #14
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It sounds ok - it's just not a basic Alfredo Sauce recipe.

Your basic Alfredo only consists of:

butter (1/4 cup or so)
heavy cream (about 1 cup)
crushed garlic (1 clove should do it unless very small)
Parmesan cheese (about 1 1/2 cups grated will do - reserving some for sprinkling when done)
salt and pepper to taste

Note that the cheese will add saltiness so don't use too much salt in the beginning. Wait until after the cheese is added and then add from there.

Melt the butter, add the cream and reduce (do not let boil) - heat at medium-low. Once this reduces for maybe 10 minutes or so add most of the cheese and cook until melted more. Toss in your drained fettuccine and already cooked chicken chunks. Cook the chicken chunks with a bit of oil, garlic, and even some lemon squeezed on is good.

There are recipes that use egg yolk but this is a good one to get you started IMHO.
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Old 09-01-2008, 10:43 PM   #15
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If I wanted to add Brocoli to this to give it a little color and brocoli is always nice. Now I've never steamed before. So if I added some lemon to the water when steaming would any of that lemon flavor add to the brocoli... or does that not work with veggies?
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Old 09-01-2008, 11:02 PM   #16
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The lemon will cling to the broccoli and give it flavor. Broccoli would be great in an Alfredo. I also like English peas (petite frozen is good) in Alfredo.
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Old 09-02-2008, 11:49 AM   #17
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I have a ball game to go to, and will be cooking after the game. So if I brine the chicken for 2 hours before I leave for the game, will it be ok to sit for 4 hours before I get back to cook it? Should it just sit in a bowl with a cover? or will it kinda dry out so to speak?
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Old 09-02-2008, 11:55 AM   #18
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I gotta ask again ...

Why are you brining the chicken?
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Old 09-02-2008, 11:58 AM   #19
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Well... I'm not going to attempt the blackening it. Just going to pan fry it in some olive oil and garlic I think... But I guess even still the brining wouldn't add much flavor since its being fried??
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Old 09-02-2008, 12:14 PM   #20
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You can brine it and then take it out of the brine and let it sit (in the fridge) until you cook it. That will not be an issue at all.
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