We decided to try something for dinner tonight. We were wanting some flavor that we dont normally have, so I went looking for a garlic sauce recipe. Found one and it was a RAVING success. Obviously this means I had to share it.
Ingredients:
1 tablespoon butter
1 tablespoon vegetable oil
3 teaspoon minced garlic
1 tablespoon all-purpose flour
1 cup milk
1/2 cup chicken broth
1/2 cup freshly grated Parmesan cheese
2 ounces cream cheese, softened
Procedure:
1) Melt butter with vegetable oil in a saucepan over medium heat.
2) Cook and stir garlic in the butter mixture until fragrant, about 2 minutes.
3) Stir flour through the butter mixture; cook and stir until flour is incorporated, about 1 minute more. 4) Pour heavy cream and chicken broth into the saucepan; stir.
5) Continue cooking until the mixture thickens, 3 to 5 minutes.
6) Add Parmesan cheese and cream cheese to the saucepan; cook, stirring occasionally, until the cheese is melted into the sauce, about 5 minutes.
The most important part about this is the thickening. If you want an extremely thick cream sauce, let it reduce longer. At the end I added a pinch of salt for flavor. If you wanted to use fresh garlic, just remember that fresh garlic is stronger than the store-bought minced. Just use less. I would recommend about 3 cloves.
Before getting this sauce started, take some boneless chicken breasts. Season the breasts with salt, pepper, and a touch of paprika. Roast the chicken in a pre-heated 350-degree oven for 30-35 minutes.
This sauce is fantastic with miles of depth and a rich, but not overpowering garlic flavor. The parmesan cheese adds the right amount of sharpness and it really enhances the roast chicken. Sam also suggested that it might be good on country fried steak or over pasta.
Enjoy my friends, and until next time…. May the Food be With You.