Chicken Alfredo – Bruno Albouze

A deliciously creamy chicken Alfredo recipe. If you’ve always wanted to replicate the flavors of a restaurant-quality Chicken Alfredo at home, you’re in the right place.
Throughout the video, I will share tips and tricks to ensure your Chicken Alfredo turns out perfectly every time. From how to properly cook the chicken breast which ends up dry too often, to achieve that juicy and tender texture, to the best technique for achieving a silky smooth sauce with a French touch.

To get the full recipe go to https://brunoalbouze.com
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Chicken alfredo this classic Italian Dish combines tender chicken with a rich and creamy cheese sauce based on parano regano of course since I am living in France though I’m going to use aged CED cheese instead I just got from the cold suel Farmers Market here in a t region

Bour I am bro Al welcome to my cooking channel and blog bro alo.com all right so first off I am going to take care of the vegetables root vegetables but of course depending on the season you can use any veggies you like here I’m going to pair the protein with two kinds of

Turnips Amber and yellow and I’m going to use carrots as well and for the carbs instead of using pasta I’m going to serve the dish with baby potatoes instead meanwhile I’m going to take care of the chicken breast and you want to to remove the connective tissue that helps

The muscle attached to the bones it can get a bit tough or rubbery when cooked then I’m going to season the meat with gray salt or FL theel on both sides and rub with olive oil keep refrigerated until ready to cook then I’m going to check the dness of the carrots they

Should be ready by now after about 20 minutes but it all depends on the size of the carrots and you want to remove them when they are just cooked through otherwise they’ll get mushy turnips are not ready yet to follow I’m going to chop some onions for the Alfredo sauce

So we know that chicken’s got dark and white meat dark meat has got more fat therefore is tastier and takes longer to cook about 45 minutes versus 20 for the white meat so in order to end up with a super tender chicken breast here is the

Trick so what I like to do is to seal the chicken breast on one side in butter and oil for 5 minutes remove from the pan and set aside for now and next I’m going to sweat the onions for about 5 minutes or so then I’m going to add

Smoked paprika and deaz with chardonay reduce to dry add mustard and heavy cream and cook for 10 minutes now the turnips are cooked next step for the sauce smooth that out with a power full blender now the second phase of the chicken breast cooking put the seared

White meat back to the skillet and cover with a sauce bring to a boil and cook for 15 minutes on low heat meanwhile cut veggies to the desired shape and remove chicken breast from the sauce and now we are going to finish the Alfredo sauce my

Way and as suggested earlier I am going to sub the Italian parano regano for the French con cheese SW Fu add cheese to the sauce bring to a boil and put back to the blender mix well and pass through a seeve now the secret ingredient vanon yellow wine is a special and

Characteristic type of wine made in a Jura region Eastern France just like the con cheese so it makes sense vanon offers the unique complexity of Aromas Walnut Hazen nut almond pepper and cury so just add a little drizzle at the end although yellow wine remains optional it’s a

GameChanger smells so good here it’s incredible not funny just tasty if you want to know everything about this recipe and vision Alternatives check out my blog at Bruno alo.com if you like the video please give me a thumbs up and click down below to the Subscribe button B see you soon wow