Creamy Garlic Butter Parmesan Chicken Recipe


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Heat butter in a pan. Add garlic and fry for a few seconds. Add flour and fry for a minute on low heat. Add milk gradually and keep whisking continuously to make a lump free mixture. Add chicken broth and cook until the sauce thickens. Add parmesan cheese, garlic powder, salt and black pepper and cook until cheese melts. Use the sauce as required.


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Melt butter in a small saucepan over medium heat. Add garlic; cook and stir until fragrant, about 45 seconds. Whisk in flour; cook and stir until flour loses its raw smell, about 45 seconds. Gradually whisk in milk, oregano, basil, and parsley, then bring to a simmer. Continue cooking, stirring constantly, until thick, about 5 minutes.


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Gradually stir the hot milk into the flour and butter mixture. Cook over medium heat, stirring constantly, until the sauce begins to boil and thickens. Simmer, frequently stirring, over very low heat for 5 minutes. Stir in the cream and wine, if using. Season with salt and pepper and add a little nutmeg if desired.


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Saute the garlic. Melt the butter in a large skillet over medium heat and add the garlic. Saute until fragrant, about 30 seconds. Make a roux. Add the flour, and cook stirring constantly for about 1 minute, until lightly browned. Add the cream. Gradually whisk in the half and half then season with salt and pepper to taste.

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