Chicken With Roasted Garlic & Parmesan Sauce

Positively scrumptious meal, perfect served with mashed potatoes or pasta. The sauce is plate-licking-good! It's also a healthier alternative to alfredo sauces which use butter and cream.

• Ready In: 30 mins
• Serves: 2-3

Ingredients

• 7 -10  garlic cloves
• 3  boneless skinless chicken breasts
• 1⁄3 cup white wine
• 1  cup  chicken stock
• 2  teaspoons parsley
• 1  tablespoon garlic powder
• 1⁄2 cup milk
• 4  ounces cream cheese, softened
• 1⁄2 cup parmesan cheese
•  pepper, to taste

Directions

1. Coat garlic gloves with olive oil and wrap tightly in foil, roast in a 450 degree oven for 15-20 minutes or until soft.
2. Remove from foil and mash well.
3. Brown chicken breasts in olive oil, not cooking the chicken through at this point but adding color. Remove when finished and set into a casserole dish.
4. Deglaze the sauce pan with the white wine and let boil. Add chicken stock, parsley and roasted garlic. Allow to simmer.
5. Add milk and cream cheese, stirring until it is incorporated, and then add the parmesan cheese. Whisk until smooth.
6. Add black pepper to taste and salt if needed. (the broth and cheese are salty so you probably won’t need any).
7. Pour over the chicken and bake uncovered in a 350 degree oven for 25-35 minutes or until chicken is cooked through.
8. Serve sauce over mashed potatoes or pasta. If it is too thin, return to a saucepan and mix together one tablespoon water and one tablespoon of corn starch and whisk into sauce when simmering.