Thank all of you who have been emailing me and keeping up. My job and soccer have gotten in the way of blogging. Oh yeah, you can't tell it by this recipe, but I have lost 38 lbs and have a little ways to go to get back down to my fighting weight. But my family has to eat, so I still cook.
I found out the homegirlz have been cheating on me; yes the truth can be ugly. I found out that they absolutely adore Chicken Alfredo that's been catered to their soccer team by a local restaurant! Who doesn't like all that cream and cheese? Anyone can make a really good Alfredo, but how about one that pops? How about one that can stretch two boneless, skinless chicken breasts that can feed six healthy appetites?
Rub a generous amount of Emeril's Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
Preheat a cast iron skillet over medium-high heat and sear the chicken for 5 minutes.
Turn and sear the other side for 3-1/2 to 5 minutes. Basically, your are blackening the chicken. I find Emeil's Essence has a much better depth of flavor and your food doesn't taste burnt. Plus doing it this way, you cook this inside. Transfer the skillet from the stove top to a pre-heated 350 degree oven for 10 minutes. Remove from oven to a platter or cutting board and allow to rest.
While the chicken is searing and cooking, rough chop 1 cup of sun-dried tomatoes.
This is the jar the sun-dried tomatoes came in. Do not throw this liquid gold away!!!! We're going to put it to work.
Slice and cut the chicken into healthy bit-sized pieces. The pieces of chicken don't have to be uniform in size, since this is a rustic dish.
Pour the leftover oil from the sun-dried tomatoes into a large pot and add in 2 tablespoons of butter. Heat over medium -high heat.
Add 3 tablespoons of minced garlic and sun-dried tomatoes, saute for about 5 minutes.
Add in the chicken and coat with the oil and garlic-tomato mixture.
De-glaze the pot by pouring in 1/4 cup of Marsala wine.
Pour in 3 cups of heavy cream and raise the heat to a gentle bubble.
Reduce the sauce by about half.
Stir in 1/2 cup of sliced green onions and serve in a bowl topped with a little more grated cheese and a slice of crusty bread.