Reviewed: Feb. 6, 2003

Not bad, but I wasn't that impressed. Tasted a lot like alfredo. I should have guessed that though by the ingredients. Was expecting more, but still not bad.

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VICKIEKAY

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Reviewed: Jan. 12, 2003

This was an excellent meal. Although, even though it says dont be afraid to use the whole head of garlic, I didnt. I only used about half in the recipe. It had plenty of flavor of garlic, and I love garlic. The whole head may have been to overpowering. Will make again.

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NICBUE

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Reviewed: May 30, 2002

I used this recipe as a starting point for a really yummy dinner-- I don't care for broiled chicken, so I marinated my chicken in white wine & garlic and grilled it. I also added white wine to the sauce with the milk. Served with pasta and broccoli w/ sauce overall. The roasted garlic has such a good flavor! The sauce also reheats well, which is rare for a cream sauce.

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JLD114

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Reviewed: May 27, 2002

Deeeeeelicious!!

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PANARESE

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Reviewed: May 15, 2002

I thought this was really good! I'd never roasted garlic before, and now I wonder why, it was so easy! Next time, I will add more seasonings, though.

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Roni

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Reviewed: Mar. 20, 2002

This is delicious. I added a handful of chopped ripe (black) olives to the sauce at the time when the parsley is added, too. No question that I'll make this again.

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PHILADIVA

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Reviewed: Feb. 8, 2002

Didn't make the chicken recipe, but used the sauce recipe on salmon over rice. Great!

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FOCUS55

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Reviewed: Jan. 27, 2002

The whole family enjoyed this recipe. I made this and four times the sauce then served with noodles. It was great!

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SLEVPAT

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Reviewed: Nov. 22, 2001

I made this recipe for my family last night and everyone loved it!!! Served it with roasted veggies as well as fetuccini noodles. I did as some others and put the sauce on the chicken for appearance. It is so easy and so tasty! Everyone loved the aroma that filled the house!

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GOLDA

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Reviewed: Aug. 15, 2001

Wow! I was surprised how easy this recipe was. The roasted garlic in the sauce makes the meal. I served this with mashed potatoes and used the sauce as a gravy. Adults and kids alike loved it. Definitely a "keeper" in our house!

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THEREYNOLDS

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Reviewed: Jul. 9, 2001

I was surprised at how easy and tasty this recipe was! I served it over steamed brown rice. My husband and children loved it.

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GOODBYE_GRRL

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Reviewed: Mar. 14, 2001

I also use the sauce right on the chicken... delicious. It shows up about once a week at my place!

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JULIEITTE

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Reviewed: Mar. 1, 2001

Very easy to make and very tasty! Instead of serving the sauce over rice or pasta, I poured it over the chicken for a nicer (less "boring" looking) presentation of the chicken. Served with oven-roasted potatoes.

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cdarbs

Cooking Level: Intermediate

Living In: Staten Island, New York, USA

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Reviewed: Feb. 26, 2001

I didn't have any white wine, so I used vermouth to broil the chicken. I used whole wheat flour in the sauce, and added a liberal amount of freshly ground black pepper to it. Served on whole grain brown rice. Delicious!

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JENNL

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Reviewed: Aug. 27, 2000

I loved the sauce, but I thought the chicken was really bland. I think I'll try it next time with pasta instead of the rice. Again, the sauce was really terrific.

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TBOUREK

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Reviewed: Jul. 22, 2000

I'm not that crazy about a cream sauce on rice but my son loved it!.My wife thought it was good too. I tried it a couple of ways. Change half the parm cheese with old cheddar and/or use vermouth on the chicken 8-).

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ALIGORN

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Reviewed: Jun. 2, 2000

I played around a little bit with the sauce and used half-and-half instead of milk. It would have been really good except that I cooked it a little too long and it thickened too much. Otherwise, this was great. I used the sauce over penne.

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