Tuesday, September 27, 2016

Chicken and Potatoes with Parmesan Garlic Cream Sauce

This was so delish!  Like, want to lick your plate delish. :-) 
I tweaked this recipe

you will need -

4 boneless, skinless chicken breasts, cut in a half and pounded thin
1 teaspoon italian seasoning 
2 tablespoons butter
1 bag small red potatoes, quartered

to make the sauce -

1/4 cup butter
2 cloves garlic, minced
2 tablespoons flour
1 cup chicken broth
1/4 cup half and half
1/4 cup grated parmesan cheese
1 teaspoon thyme
salt and pepper to taste

Melt 2 tablespoons butter in saucepan over high heat.  
Sprinkle seasoning over chicken, add to saucepan, and brown on both sides.
Remove chicken from pan and place in an 8 x 11 baking dish.
Add potatoes to dish.

In same saucepan, melt 1/4 cup butter.
Add garlic and sauté over medium-high heat.
Add flour and chicken broth.  
Whisk until smooth and thickened.  
Add half and half and cheese.
Whisk until smooth.
Add seasonings and then pour sauce into baking dish.
Sprinkle with parsley.
Bake, covered, at 400 degrees for 30-45 minutes, 
or until potatoes are tender and chicken is cooked through.


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