Pat, here is your chicken alfredo recipe! I generally use crab for this one, though. (T & T)

Creamy Chicken Alfredo

1/4 C. flour
6 boneless chicken breast halves
1/2 t. salt
2 T. plus 1 t. olive oil, divided
3 cloves garlic, minced
1 T. minced onion
1 1/2 C. whipping cream
1/3 C. Parmesan cheese
1/2 t. black pepper
1 T. parsley

Preheat oven to 375. Place flour in a shallow baking dish or pie plate. Sprinkle chicken with salt; coat with flour. Heat 2 T. of the olive oil in a large skillet over medium high heat until hot. Add chicken; cook, turning once, until golden, 2-4 minutes per side. Remove chicken from skillet; place in a 9x13 baking dish.

Heat remaining olive oil in same skillet over medium heat until hot. Add garlic and onion; cook until garlic and onion are tender, 1-2 minutes. Increase heat to medium high; add whipping cream, Parmesan and pepper. Cook until sauce is bubbly and slightly thickened, 2-3 minutes. Spoon sauce over chicken in dish. Bake chicken until an instant read thermometer inserted in center of chicken registers 180F, 8-12 minutes. Sprinkle with parsley.
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Chris in NM

http://www.nancyskitchen.com