After reading all the reviews about this recipe being bland, I marinated the chicken in balsamic vinegar, basil, oregano and garlic. Then I sauteed some onion in butter (mushrooms would have been good too but I didn't have any) and added that to the sauce along with extra parmesan cheese, crushed red pepper, sea salt, and rosemary. My husband said it was good but I thought it was just ok. I may make this again and try more modifications.

The ease of this recipe appealed to me, but unfortunately it came out quite bland, even with extra parmesan & the whole head of garlic. I won't bother making it again.

This was absolutely wonderful. My husband said it tasted like something gourmet!! First time he's ever said that! Anyway I had fresh garlic on hand so I used that and while washing off the dirt I slipped it out of the skin. I didn't know if that was going to ruin it or not but it didn't. I then rubbed in oil, wrapped in foil and put it in the oven for 20 minutes and it came out perfect! I ended up just slicing it into little chunks. I didn't use parsley and just put the cheese in it until I thought it looked like enough. I also used heavy cream instead of milk because I had it on hand and wanted to use it. Probably why it tasted so good. A lot of people said that this was too bland and so I decided to cook it in butter, season all, and pepper right on the stove. And let me tell you... it turned out awesome! Served it with broccoli and bow tie pasta. This is going to be used a lot.

My husband had cooked some chicken breasts in butter and garlic and then told me to finish dinner! HA! So, I ran in and typed in Garlic Sauces and found this and it just looked lovely. So, I made it and it was great. I too put the chicken over brown rice and then covered it all in this sauce. I made the sauce as directed, using FRESH parmesan cheese, and whole wheat flour (rather than white flour), and since I didn't have any cloves of garlic, I used a full Tbsp. of pre-minced refrigerated garlic. It was great. As directed, it was plenty for myself, my husband and my 3 young boys (ages 7, 5, and 1 1/2). I think I'll play around with it a little, but its yummy as is too. Thank you so much! You saved dinner tonight! :)

This dish was amazing! I did make some changes however. #1...I "fried" the chicken breasts in a little olive oil and butter, and seasoned them with dried oregano, garlic powder, salt & pepper. I didn't think that baking them with just white wine would taste the way I wanted it. #2...I doubled the sauce recipe (it wouldn't have been nearly enough for me, my husband & 17mo old son if I hadn't) and used 1/2 whole milk and 1/2 heavy cream, which made it more fattening, but creamier, I think. I also minced the garlic before adding it to the sauce. I served the sauce over the chicken and some brown rice. It was delicious. The only thing other thing I would say is that the sauce does needs salt added. Other than that it is simple, easy and delicious. My husband & son loved it too!

I loved this recipe! I added some mushroom and red pepper to the dish and i used soy milk because i was cooking for someone who is lactose intolerant. Still the recipe turned out excellent!

Very good! We love garlic so I used a large clove. I thought it was a fairly simple dish with alot of flavor. Might add green onions to sauce next time.

I started my evening tired and not sure what to make for dinner. I ran into this recipe and decided to try it out. I am happy I did! This is the easiest sauce recipe I think I have ever come across. Needed a change on a typical school/week night. If you are tired and dont want to put much into a GOOD dinner, you should try it. I thought this was a good recipe. I did not roast my garlic however. I decided to just mince it because I like the strong garlic flavor. I added some salt, parsley flakes for color and a few twists from the pepper mill. I also decided to add some pinenuts for a little bit of crunch and flavor. I served this sauce over some baked chicken thighs, white rice and salad. It was good...I will make it again. Thanks for sharing!

Funny that I didn't think this was bland, when it's usually me who thinks stuff is more bland than everyone else. :-) I made it as is and liked it quite well. (Though it didn't wow me or anything.) This is the first time I've attempted to roast garlic and didn't think this turned out too well. I tried to time this all out and had to just dump the garlic into the sauce before it over-cooked. Now I see Caroline (love the cats) says it won't roast in 20 minutes. Well, I thought that was a pain anyway, so maybe I'll just reduce the amount and make it an unroasted garlic sauce. LOL. I put the chicken on rice and poured the sauce over everything. It's definitely nicer looking than "bare" chicken.

It wasn't bad, but it wasn't great. Pretty bland, and I don't want to work out a bunch of changes to make it great.

My girlfriend made me this meal after a long day at work and it hit the spot! I do agree that it was a little bland but I usually find this to be a positive since you may cater it to your own tastes. She did this by adding sauteed red peppers which made it perfect. Almost ate the leftovers while doing dishes! Can't wait to eat it for lunch tomorrow.

I love this sauce, and I use it over fish quite often. Nice subtle garlic flavor, not too overpowering because its roasted.

We loved this recipe! I used Italian chicken sausage that I browned in the oven while the garlic was cooking. Loved the fact it tasted alot more fatting than what it really was. We will make this again and going to try it with shrimp next time!

After reading all of the reviews, I decided that I'd have to do something to add some flavor to this dish. So, I cut up the chicken into bite size pieces, and marinated in white cooking wine and a little soy sauce, along with some salt and pepper. After about 20 minutes, I added a few tablespoons of flour to the chicken pieces, and mixed it up. I then sauteed the chicken pieces on a high heat until cooked. Next, I sauteed some green onions and matsutake mushrooms in a separate pan with a tbsp. of olive oil, and a tbsp. of butter, then added the tbsp. of flour, a dash or two of salt, 1/2 cup of skim milk, a 1/2 cup of half and half, and the roasted garlic cloves. Before the sauce came to a boil, it was thickened just right - be sure to make the sauce on a really low heat, so that it does not come to a boil, otherwise it will turn out too thick. Lastly, I spooned the sauce mixture over the chicken, and it was ready to eat. In the end, I think it turned out pretty good, a little time consuming, so not something I'll make on a weeknight.

Wasn't crazy about the chicken but I do like the sauce and have used that again on veggies.

First off I will say that that method of cooking chicken is fabulous. It came out so tender you could barely tell that you were eating a piece of chicken. I changed up the sauce quite a bit. I suspected that it would be bland even with the garlic, so I sauteed 2 shallots and some crimini mushrooms in butter and set it aside just in case. When I made the sauce, I added the flour before the milk in order to make a roux so the flour wouldn't be chunky. Then I used 1/2 cup half-and-half and 1/2 cup nonfat milk. I also used the whole head of garlic. The sauce was still incredibly bland. I added more parmesan, threw in some pecorino romano cheese, the shallot/mushroom mixture, and some salt and pepper. I also added a little bit of the wine from the cooked chicken. It came out pretty good. I'd make it again, but probably only once every few months.

Well, nobody else has mentioned this problem, so I guess I did something wrong: I could not get the flour to blend into the milk and butter. It started off as big thick lumps, and though I stirred and stirred, it made the sauce grainy. I should have followed my instincts and made a roux, then added the milk bit by bit. The end result was ok but nothing outstanding - I added more cheese because it was rather bland - and certainly not worth the unexpected effort. I won't be making this again. Thanks anyway. (PS, I roasted my garlic for just under an hour)