Alfredo Sauce with Blackened Chicken

• 123 cup cream heavy
• 1 1/2 cups parmesan, parmigiano-reggiano cheese, grated
• 1/2 cup romano cheese
• 1 clove garlic or to taste, pressed
• 1/4 stick butter, unsalted
• 1 x salt and black pepper to taste
• 1 pinch nutmeg

1. In a medium saucepan (I prefer metal) over med high heat add heavy cream, butter and garlic.
2. DO NOT let the sauce boil, it will turn sour.
3. If it starts to boil quickly remove it from the heat and turn the heat down.
4. Get the sauce hot enough, but not to a boil, start adding the cheeses a little at a time until they dissolve.
5. During this entire process you will be stirring the sauce constantly.
6. When all the cheese has dissolved add the salt and pepper.
7. Keep on stirring, check the temperature of the sauce, if it is hot, it is done.
8. At the end add a few dashes of freshly grated nutmeg.
9. Not too much because it is strong.
10. I like to use bow tie noodles.
11. Add blackened Cajun chicken over top of the dish.
12. How to make blackened chicken pound out or butterfly boneless skinless chicken breast.
13. Season both sides generously with Cajun seasoning (should be red in color).
14. Using a cast iron pan (any other pan will do) but cast iron works best add some EVOO (quite a bit) on Med High heat (more high) fry (blacken) the chicken.
15. About 4 minutes on each side.
16. Thats it .
17. Jennifer Loganathan loves to cook and make up her own recipes.
18. More recipes to come!

cream heavy, parmesan, romano cheese, clove garlic, butter, salt, nutmeg

Taken from recipeland.com/recipe/v/alfredo-sauce-blackened-chicken-50537 (may not work)