Makes 6 servings

INGREDIENTS

2 tablespoons olive oil + 3/4 cups
1 pound chicken breast, shredded
2 tablespoons Creole seasoning
¾ cup all-purpose flour
¼ cup Portobello mushrooms, sliced
2 shallots, diced
3 large cloves garlic, diced
¼ cup vodka, flambéed
2 cups riesling wine
1 quart low-sodium chicken broth
1 quart heavy whipping cream
1 ½ cups freshly grated Parmesan cheese + 1/2 cup for garnish
¼ fresh basil, chiffonade + a little for garnish
¼ cup red bell pepper, diced + a little more for garnish
salt and pepper to taste

PREPARATION

  1. In a large saucepan, heat 2 tablespoons of oil on medium-high heat about 1 minute. Season chicken with Creole seasoning on both sides and gently place in skillet. Sear on both sides, about 3 to 4 minutes or until you have a nice caramelized color on both sides and the chicken is cooked through. Transfer the chicken to a cutting board to cool. When cooled shred chicken with a fork and set aside.
  2. Using a small pan on medium-high heat, add the 3/4 cups of oil and allow to get warm, about 20 seconds. Add flour and whisk continuously for about 2 to 3 minutes to create a white roux. Set aside.
  3. Using the same saucepan you cooked the chicken in, add the mushrooms, shallots and garlic and sauté for about 1 minute on medium-high heat. Add the vodka and flambé. Add the wine, chicken broth and half of the roux; reduce by half.
  4. Add the cream and mix well. Cook for another 5 minutes on a low simmer.
  5. Stir in the cheese and mix well. Cook for about 3–5 minutes to see how thick the soup is. If the soup has not thickened, add the remaining roux and cook until thickened to the consistency of your liking. It should be a little thicker than traditional chicken alfredo. If the soup is too thick; thin it out with chicken broth or wine.
  6. Mix in bell pepper and basil and cook for a final 5 minutes.
  7. Pour soup in bowls.  Divide the chicken and add to the center of each bowl along with a little of the bell pepper and basil mixture.  Sprinkle a little Parmesan cheese over each bowl and serve hot.

 

Recipe created by Chef Ace Champion (Cook Like A. Champion)

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