Garlic Parmesan Cream Sauce
This is the sauce from the Chicken and Potato Garlic Parmesan dish we all love. I would eat this sauce on anything!
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
white meat free
gluten free
red meat free
vegetarian
pescatarian
- 4 cloves garlic minced
- 1/2 tsp dried basil
- 1/4 cup unsalted butter
- 1/2 cup half-and-half cream
- 2 tblspn all purpose flour
- 1 cup chicken broth or more, as needed
- 1 tspn dried thyme
- 1/2 cup parmesan freshly grated
- Carbohydrate 6.37403758075202 g
- Cholesterol 280.430000060485 mg
- Fat 64.0791566949936 g
- Fiber 0.245280629856334 g
- Protein 62.6263958217388 g
- Saturated Fat 24.3997681187245 g
- Serving Size 1 1 Serving (370g)
- Sodium 382.386078697681 mg
- Sugar 6.12875695089569 g
- Trans Fat 5.10705846639439 g
- Calories 865 calories
To make the garlic parmesan cream sauce, melt butter in the skillet over medium heat. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in chicken broth, thyme and basil. Cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in half and half and Parmesan until slightly thickened, about 1-2 minutes. If the mixture is too thick, add more milk as needed; season with salt and pepper, to taste.
