Reviewed: Sep. 8, 2009

This is an exceptional sauce! I used it with a different chicken recipe, and will definitely be using it again. Thanks!

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Kayladoh

Cooking Level: Intermediate

Home Town: Athens, Wisconsin, USA

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Reviewed: Mar. 24, 2009

I seasoned the chicken with oregano and garlic powder like one previous poster suggested and it was delicious.

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15HourNap

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Reviewed: Mar. 15, 2009

This is such a yummy sauce and is definitely a keeper! (The only substitute I made was I used cornstarch instead of flour.) It would also taste good with shrimp or scallops over linguine. Thanks for sharing!

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Afro Curly Girl

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Reviewed: Mar. 1, 2009

This recipe had a lot of flavor. I did marinate the chicken for about 30 minutes in white wine, italian seasoning and minced garlic. The sauce was very good with the chicken and could be used with other dishes. Thanks for the recipe.

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Carina

Cooking Level: Expert

Living In: Pearcy, Arkansas, USA

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Reviewed: Jan. 21, 2009

This was pretty good. As others did previously, I did make a few changes. I marinated the chicken all day in the white wine, added 2 tablespoons of italian herbs and a tablespoon of olive oil. I browned the breasts before putting them in the oven. Since others had a problem with the sauce, I sauteed some onion in the butter, then added the flour and then warm milk and cheese and roasted garlic. I heated it through but it still needed a little something so I added a couple tablespoons of white wine and some some sliced green onions and that did the trick. The chicken definitely is tender and I would make again. Thanks so much for sharing.

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JMROSS

Cooking Level: Intermediate

Home Town: Bay City, Michigan, USA

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Reviewed: Jan. 7, 2009

The sauce was delicious and this meal was very easy to make. I did make a few changes. I added a splash of wine to the sauce and used a bit of Italian seasoning since I did not have parsley. I also used minced garlic (sauteed) instead of a fresh whole head. Instead of the splash of wine with the chicken, I marinated the chicken in white wine, olive oil, a splash of chicken stock, and Italian seasoning for about 30 minutes. I cooked the chicken as the recipe directed in the marinade. This made the chicken really tender and flavorful. I served over brown rice with asparagus.

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Miranda

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Reviewed: Dec. 16, 2008

This was really great with a few modifications. #1 at the very least use a high quality parmesan such a parmigiano reggiano. That is where the most flavor will come from. Other tips bake the garlic at least 45 mins so that it really softens and bake the chicken at the same time. No need to take the extra step to broil. I took anothers advice and sprinkled some old bay seasoning on top for added flavor.Ymmm Also I made a rue instead of following the directions. I even used only 1/2% milk and it came out nice and thick like I wanted. I had green onions ready and waiting for extra flavor but did not need them since I used good cheese. I will surely make this again!

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Jenny

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Reviewed: Nov. 22, 2008

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.

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Eblueiz11

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Reviewed: Oct. 2, 2008

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.

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THELAWRENCES

Cooking Level: Expert

Home Town: Missoula, Montana, USA

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Reviewed: Sep. 20, 2008

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.

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Emsbenz

Cooking Level: Beginning

Home Town: Lakewood, California, USA

Living In: Yelm, Washington, USA

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Reviewed: Jul. 8, 2008

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! :)

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SPlants

Cooking Level: Intermediate

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Reviewed: May 18, 2008

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!

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Mandy

Cooking Level: Intermediate

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Reviewed: Mar. 19, 2008

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!

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kristyxox

Cooking Level: Intermediate

Home Town: Durham, Ontario, Canada

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Reviewed: Nov. 20, 2007

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.

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CJ

Cooking Level: Intermediate

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Reviewed: Sep. 12, 2007

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!

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SUNBIRD208

Cooking Level: Intermediate

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Reviewed: Sep. 6, 2007

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.

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Erimess

Cooking Level: Intermediate

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Reviewed: Jul. 24, 2007

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.

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danielle_schofield

Cooking Level: Beginning

Home Town: San Lorenzo, California, USA

Living In: Singapore, Central Region, Singapore

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Reviewed: Jul. 16, 2007

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.

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Brett

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Reviewed: Mar. 26, 2007

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

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KToone

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Reviewed: Feb. 16, 2007

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!

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RJEANNIE

Cooking Level: Expert

Home Town: Etters, Pennsylvania, USA

Living In: Mckinney, Texas, USA

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Broiled Chicken with Roasted Garlic Sauce

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