Recipe of the Week: Chicken in Roasted Garlic Cream Sauce

mag404 April 3, 2017 Comments Off on Recipe of the Week: Chicken in Roasted Garlic Cream Sauce
Recipe of the Week: Chicken in Roasted Garlic Cream Sauce


• 2 heads garlic (or 3 if very small), tops cut off
• Avocado or olive oil
• 2 large skinless, boneless chicken breasts, sliced lengthwise to create 4 thinner cutlets
• Salt
• Black pepper
• Pinch paprika
• 2 cloves garlic, pressed through garlic press
• 1 1/2 ounces unsalted butter (3 tablespoons)
• 1 1/2 ounces flour (about 5 level tablespoons)
• 3 cups milk (2%)
• 1/2 teaspoons Italian seasoning
• Pinch white pepper
• Pinch nutmeg
• 1/4 cup grated parmesan cheese
• Squeeze of lemon (scant 1/4 teaspoon)
• 1 cup baby spinach leaves
• 1/3 cup julienned roasted red peppers (from a jar, patted dry)
• 4 slices prosciutto, chopped and crisped up


-Preheat the oven to 400°; drizzle a little oil over the heads of garlic, and wrap each in a small piece of foil; roast for 45 minutes, until golden-brown and soft; unwrap and allow to cool, then using a knife or fork, mash the roasted garlic into a paste, and set aside.

-While the garlic roasts, marinate the chicken: place it into a bowl, and drizzle over a little of the oil; sprinkle in a couple of pinches of salt and black pepper, plus some paprika and the pressed garlic cloves, and allow to marinate while the garlic roasts.

-Once chicken is marinated, place a heavy-bottom skillet (cast iron, or the like) over medium-high heat; once hot, drizzle in a couple tablespoons of the oil, and sear the chicken until golden-brown and cooked through, about 5 minutes per side; remove from pan, and set aside for a bit.

-Clean out the pan, and lower the heat to medium or medium-low; add in the butter, and once melted, whisk in the flour to create a “roux” or paste-like consistency; cook that for about 30 seconds, then slowly pour the milk in, whisking all the while to fully dissolve the roux.

-Allow the milk mixture to come to a gentle simmer, whisking all the while until thickened, then turn off the heat; whisk in the roasted garlic “paste” until it melts into the sauce, along with the Italian seasoning, a couple of good pinches of salt, a pinch of black pepper, a small pinch of white pepper and nutmeg, and the grated parmesan cheese; taste the sauce to see if additional salt/pepper is needed.

-Add in the squeeze of lemon, along with the spinach, and stir those in just until the spinach wilts in the heat; add in about half of the julienned roasted red pepper and stir that in, then return the chicken breasts back into the pan and spoon some of the sauce over each.

-Sprinkle the rest of the julienned peppers over top of the sauce, along with the crispy prosciutto, an

Comments are closed.