It’s been years since Nashville has had a Copeland’s of New Orleans Restaurant, but my all time favorite thing on their menu was their Chicken Alfredeaux. This is my version, and it’s pretty darn close without the extra half stick of butter the restaurant version always left on my plate.
Serves 4
2 or 3 boneless skinless chicken breasts [1 lb]
1 cup bread crumbs, or Panko crumbs
2 TB cajun seasonings
1 tsp garlic powder
2 eggs [optional]
2 TB butter, + 2 TB Extra virgin olive oil for frying-- **or 1/3 cup Louann Coconut oil
[**In truth, I usually just shred 1 lb pre-cooked chicken, season and simmer at medium heat in 1/4 cup olive oil, plus 1/3-1/2 cup panko crumbs-- instead of frying chicken separately**] only takes about 10 minutes this way.
Alfredo sauce:
1/2 stick butter[ 4 TBSP]
2 cups heavy cream [or half and Half]
2 cups freshly grated Parmesan cheese, grated from Wedge block-- [or 1/2-2/3 cup powdered]
1 tsp salt [ or I really like Adobo seasoning --made up of salt, pepper, garlic powder and Turmeric]
1/8 teaspoon ground black pepper
1 teaspoon garlic powder
1 tablespoon lemon juice
Directions
Melt butter and cream in a medium, non-stick saucepan over medium heat. Add salt, pepper, and parmesan cheese, stirring frequently until cheese is melted, then add lemon juice and garlic powder and whisk until smooth.
Cover and remove from heat when sauce reaches desired consistency.
half box fettuccine or other type pasta [ you can use a whole box if you want, but I like mine extra saucy so I use less]
1 TB Cajun Seasoning [Mine comes in a jar all combined]
1/2 tsp garlic powder
**OR, to control the heat level and saltiness-- make your own cajun blend:
• 1/3 cup: paprika, garlic, onion
• 2 tsp (each): salt, cayenne powder
• 2 TBSP (each): black pepper, oregano, thyme
Prepare noodles according to package directions and set aside.
Trim chicken breasts of fat and pound flat [1/4-1/2 inch thick] and pan fry.
Chicken Prep:
1. Pour 2 beaten eggs into a shallow dish or bowl. In another shallow dish or bowl, mix together: 1 cup bread crumbs, 2 TB cajun seasonings. Dip flattened chicken breasts into beaten egg, then into bread crumb mixture to coat.
2. In a large skillet, heat 2 TB Olive oil and 2 TB Butter [ or 1/3 cup coconut oil] over medium high heat [about #7]. Add coated chicken and saute for about 3 minutes each side, or until chicken is cooked through and juices run clear.
Remove meat from pan and place on plate and keep warm. Don’t clean out pan, but make the cheese sauce in the remaining goodness left from the cooked chicken.
[**In truth, I usually just shred 1 lb pre-cooked chicken, season and simmer at medium heat in 1/4 cup olive oil, plus 1/3-1/2 cup panko crumbs-- instead of frying chicken separately**] only takes about 10 minutes this way.
**BUT if you add seasonings to the chicken, for the love of all that’s Holy, do NOT add it to the cheese sauce!!**
Lay chicken over pasta and cover with sauce.
