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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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

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

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

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

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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Reviewer:

Jenny

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

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

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

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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