I had the craving for some Chicken Alfredo last week, but usually shy away from heavy Alfredo sauce. Last week I succumbed to the craving, but to appease my guilty conscience made a lighter Alfredo sauce. It uses skim milk, no cream or cream cheese and a minimal amount of butter.
- Chicken fillets (I used 4 thin fillets)
- 1/2 cup skim milk
- 1/3 cup flour
- 2 tbl butter
- 1 tsp crushed garlic
- salt and pepper to taste
Cook the chicken any way you prefer. I used a tablespoon of EVO on a non stick pan and cooked over medium high each side for 4-6 min.
In a saucepan over low heat, blend flour, butter, skim milk, and chicken broth. Add minced garlic, salt and pepper. Continue to cook over low heat stirring constantly until the sauce thickens. Stir in Parmesan cheese. Combine sauce with chicken and mushrooms.
Place cooked chicken over a bed of mixed greens and spoon Alfredo sauce over the chicken and greens.
Serve immediately. If sauce is too thick, adjust with more skim milk and chicken broth.