Reviewed: Apr. 17, 2012

I made this as directed and used the entire head of garlic. The chicken was surprisingly moist. I did sprinkle some salt and pepper on the chicken before broiling it. The sauce was good, but could maybe use a little more flavor. It was pretty light tasting as written, although we definitely still enjoyed it.

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Reviewer:

mkstevens09

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Cooking Level: Expert

Home Town: Ortonville, Michigan, USA

Living In: Lake Orion, Michigan, USA

Reviewed: Sep. 20, 2011

Super yummy, i reconmend adding in half the drippings from the chicken baked in wine =)

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Reviewer:

ursocalgirl

Reviewed: Sep. 6, 2011

Delicious!!!!! and so easy!!!

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Reviewer:

drues_girl

Reviewed: May 2, 2011

This was very good. I didn't have wine, so I simply sprinkled the chicken with seasoning salt and a bit of olive oil. Happy to have this recipe! Thanks for sharing.

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Reviewer:

wildlavender

Cooking Level: Intermediate

Reviewed: Mar. 26, 2011

I did a few things differently with the sauce. You do need to melt the butter then add the flour and mix well before you add the milk and cheese. I minced the garlic instead of roasting it which did add some flavor, but it was still bland. I added some green onions, pepper, Italian seasoning and a shake of Lawreys's season salt. It came out great! We cut the chicken into bit size pieces and served over whole grain pasta. Yum! We will definately make this again soon!

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Reviewer:

meeshmom

Cooking Level: Intermediate

Home Town: Carmichael, California, USA

Living In: Sacramento, California, USA

Reviewed: Oct. 21, 2010

Sauce was excellent, chicken was too dry... will definitely play around with the chicken as the sauce made the meal

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Reviewer:

jechenn

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Katy, Texas, USA

Reviewed: Feb. 28, 2010

I had to add more spices to make this have flavor. I also sauteed the chicken in 1 tbsp of margerine/1 tbsp Olive Oil in a cast iron skillet till they were brown on both sides. Then removed them and made a cream sauce with the roasted garlic. I used a whole bulb of roasted garlic and I think it still need more for the sauce taste of garlic. I would probably use fresh garlic next time instead of roasting it. I also added onions, dryed basil and a pinch of cayanne. After the sauce was made, I put the chicken back in the cast iron skillet covered it with foil and baked on low for about 20 minutes. Then put it on rice. it was okay, nothing special.

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Reviewer:

Trisha

Cooking Level: Intermediate

Living In: Saint Louis, Missouri, USA

Reviewed: Feb. 21, 2010

This was delicious! I made quite a few changes, though... to start, I did not broil the chicken in white wine... I was afraid that the alcohol would dry the chicken out by itself, so I just whisked some onion powder, oregano, italian seasoning, parsley and some lemon juice into olice oil and generously brushed the chicken breasts before putting them in the oven. I turned them over once during cooktime and broiled for about 22 minutes. I made the sauce by first making a roux... I know that the recipe called for something different, but I hate the taste of uncooked flour in a sauce. Once the flour was a little browned, I slowly added the milk, whisking constantly. I threw in double the cheese, and I used shredded rather than grated. Once the cheese was melted, I added the garlic. I roasted two small heads of garlic... it was perfect! When well combined, I added a touch of salt, some fresh parsley and a TON of black pepper (I love lots of cracked black pepper in a white sauce!!). I served it over some whole grain mix (brown rice, bulgur and cracked red wheat) and it really was a DELICIOUS meal! My house smelled amazing and I could have just eaten the sauce! Thank you so much for this recipe!

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Reviewer:

Carrot Top Christie

Cooking Level: Intermediate

Living In: Charlotte, North Carolina, USA

Reviewed: Jan. 19, 2010

Hello...this was delicious! I actually only made the sauce and put it in a baked pasta dish. I was looking for something very garlic based because we LOVE garlic! I had to make changes based on what I had and because we are a gluten free family. I can't wait to make this again and neither can my husband! Thanks for a wonderful recipe!!! Changes: 2 heads of garlic & roasted it for 40 minutes, 1/4 cup of Parm cheese and 1/4 cup Asiago cheese , (we love our cheese too), rice flour & stirred in some sauteed peppers and onions.

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