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Broiled Chicken with Roasted Garlic Sauce
Don't be afraid to use the whole head of garlic, it's wonderful...
1 medium head garlic
1 tbsp. olive oil
4 skinless, boneless chicken breasts
1/2 cup white wine
2 tbsp. butter
1 cup milk
1 tbsp. all-purpose flour
1/4 cup grated Parmesan cheese
1 tbsp. chopped fresh parsley
Preheat oven to 400� F.
Slice the top of the head of garlic, just enough to remove paper and expose the
tops of the cloves. Drizzle with olive oil and roast in preheated oven, either
in a clay garlic roaster or wrapped in aluminum foil. Roast for 20 minutes or
until cloves are soft and slip from skins when pushed.
Change oven setting to broil (375� F.). Let garlic cool.
To prepare chicken, place in a 9x13-in. baking dish and splash both sides with
white wine. Broil for 25 minutes or until chicken is cooked through and juices
run clear.
Meanwhile, place butter or margarine and milk in a large skillet and heat over
medium heat until warm. Stir in the flour and cheese. Stir over medium heat
until sauce begins to thicken. Slip cooled garlic cloves from skin and add to
the sauce (if desired, mince first). Add chopped parsley. Bring nearly to a
boil; reduce heat and stir to control thickening. If desired, pour sauce over
cooked rice.
AUTHOR: DSredTX |