Italian Chicken and Alfredo Sauce

This is a recipe that my dad received from a friend at work. He made it the other day and everyone loved it. I hope you do too!

• Ready In: 1 hr
• Serves: 5

Ingredients

• Sauce

• 1  pint  whipping cream
• 2  teaspoons garlic powder
• 1⁄2 teaspoon oregano
• 1  tablespoon  dehydrated onion or 1  small onion, chopped fine
• 4  tablespoons butter
• 2  tablespoons white wine
• 1⁄4 cup cheddar cheese, shredded
• 1⁄3 cup mozzarella cheese, shredded
• 1  tablespoon parmesan cheese
• 1⁄2 teaspoon dried chives

• Italian Chicken

• 4  boneless skinless chicken breasts, cut into 1/2 inch strips
• 1  egg
• 1⁄2 cup low-fat milk
• 2  tablespoons olive oil

• Breading

• 1⁄3 cup flour
• 1⁄3 cup cornmeal
• 1  teaspoon salt
• 1  tablespoon  schilling  italian seasoning
• 1  teaspoon garlic
• 1  teaspoon onion powder

Directions

1. For the sauce: Heat the whipping cream, garlic powder, oregano, dehydrated onion, and white wine to a near boil.
2. Add the dry chives, the shredded cheddar, mozzarella, and the parmesan cheeses.
3. Set aside- The sauce will thicken as it cools, so make it a little thin.
4. For the Italian chicken: Mix the 1/2 inch chicken strips with the egg, milk, and olive oil in a medium sized bowl.
5. For the breading: In a separate bowl, combine the flour, cornmeal, salt, italian seasoning, garlic, and onion powder.
6. Dip the chicken strips in the sauce and then roll them in the breading mixture.
7. Bake at 350 degrees until brown and crisp, approximately 30 minutes.
8. Sprinkle with additional mozzarella and parmesan cheese and bake for another 5 minutes.
9. Serve over warm fettucini noodles.