Monday, May 16, 2011

Saucy Garlic Chicken

This chicken dish is wonderful!  I definitely will be making this one again!

4 whole garlic bulbs
2 TBS olive oil (divided)
1 pkg (9 oz) fresh baby spinach
3/4 tsp salt (divided)
1/2 tsp coarsely ground pepper (divided)
6 boneless skinless chicken breast halves (6 oz each) - butterfly or pound them if they are thick
6 TBS butter, cubed
6 TBS flour
3 cups milk
2 1/2 cups grated Parmesan cheese (divided)
Large box sliced fresh mushrooms
Hot cooked bow-tie pasta
Chopped tomato and fresh parsley, optional

Remove papery outer skin from garlic.  (Do not peel or separate cloves).  Cut tops off of garlic bulbs; brush bulbs with 1 TBS oil. Wrap each bulb in heavy-duty foil.  Bake 425 degrees for 30-35 minutes or until softened.  Cool for 10-15 minutes.

Meanwhile, place spinach in a greased 9x13 baking dish; sprinkle with 1/4 tsp each of salt and pepper.  In a large skillet, brown chicken in remaining oil on both sides; place chicken on top of the spinach. Top with sliced mushrooms. 

In a large saucepan, melt butter.  Stir in flour til smooth; gradually add milk.  Bring to a boil; cook and stir for 1-2 minutes or until thickened.  Stir in 2 cups cheese and remaining salt and pepper.  Transfer to a blender; squeeze softened garlic into blender.  Cover and process until smooth.   Pour mixture over chicken. 

Cover and bake for 30-35 minutes or until a meat thermometer reads 160 degrees and sauce is bubbly.  Uncover; sprinkle with remaining cheese.  Bake 5 minutes longer.  Serve with pasta.   Sprinkle with tomato and parsley if desired. 

Makes 6 servings

Source:  Taste of Home


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