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Baked Chicken in Garlic Parmesan Cream Sauce
Baked Chicken in Garlic Parmesan Cream Sauce

Baked Chicken in Garlic Parmesan Cream Sauce
A dish of creamy chicken bosoms cooked in garlic parmesan cream sauce is delicate and succulent within and matured outwardly. This delicious dish makes a great dinner in less than 45 minutes with minimal preparation and refinement!
Baked Chicken in Garlic Parmesan Cream Sauce
Source
Ingredients:
1
Servings
  • 6
    item
     chicken breast in 2-pound bone
  • 1
    tbsp
     italian spices
  • 0.5
    tsp
     salt
  • 0.25
    tsp
     pepper
  • 2
    tbsp
     butter
  • 1
    item
     garlic for persimmon cream sauce
  • 2
    tbsp
     unsalted butter
  • 5
    clove
     minced garlic
  • 1
    tsp
     italian spices
  • 2
    tbsp
     all-purpose flour
  • 240
    ml
     chicken broth or water
  • 60
    ml
     freshly chopped parsley
  • 120
    ml
     heavy cream. real salt and recently ground dim pepper to taste
Baked Chicken in Garlic Parmesan Cream Sauce
Instructions:
  1. Preheat the oven to 375 degrees F.
  2. Season chicken with Italian seasoning, salt, and pepper. Melt 2 tablespoons butter over medium-high heat. Add the chicken, down to the skin, and on the two sides until brilliant brown, around 2-3 minutes for each side. Remove the chicken from the skeleton and set it aside. Make cream sauce in the same skeleton.
  3. Melt 2 tablespoons butter in a skeleton over medium heat. Add the garlic, and cook, mixing much of the time, until fragrant, around 1-2 minutes. Add Italian spices and flour. Light brown, about 1 minute. Stir in the chicken broth until completely combined with the flour. Slowly stir in the heavy cream and parmesan until slightly thickened, about 1-2 minutes. Season with salt and pepper.
  4. Return the chicken to the skimlet, over the parmesan cream sauce. Bake in a preheated oven for 30-35 minutes or until the chicken is cooked through and the skin is tender. Garnish with fresh herbs or parmesan cheese. Serve with rice, vegetables or salad. Enjoy!
  • 6
    item
     chicken breast in 2-pound bone
  • 1
    tbsp
     italian spices
  • 0.5
    tsp
     salt
  • 0.25
    tsp
     pepper
  • 2
    tbsp
     butter
  • 1
    item
     garlic for persimmon cream sauce
  • 2
    tbsp
     unsalted butter
  • 5
    clove
     minced garlic
  • 1
    tsp
     italian spices
  • 2
    tbsp
     all-purpose flour
  • 240
    ml
     chicken broth or water
  • 60
    ml
     freshly chopped parsley
  • 120
    ml
     heavy cream. real salt and recently ground dim pepper to taste
1
Servings
0

Preheat the oven to 375 degrees F.

Season chicken with Italian seasoning, salt, and pepper. Melt 2 tablespoons butter over medium-high heat. Add the chicken, down to the skin, and on the two sides until brilliant brown, around 2-3 minutes for each side. Remove the chicken from the skeleton and set it aside. Make cream sauce in the same skeleton.

Melt 2 tablespoons butter in a skeleton over medium heat. Add the garlic, and cook, mixing much of the time, until fragrant, around 1-2 minutes. Add Italian spices and flour. Light brown, about 1 minute. Stir in the chicken broth until completely combined with the flour. Slowly stir in the heavy cream and parmesan until slightly thickened, about 1-2 minutes. Season with salt and pepper.

Return the chicken to the skimlet, over the parmesan cream sauce. Bake in a preheated oven for 30-35 minutes or until the chicken is cooked through and the skin is tender. Garnish with fresh herbs or parmesan cheese. Serve with rice, vegetables or salad. Enjoy!

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