This is the sauce from the Chicken and Potato Garlic Parmesan dish we all love. I would eat this sauce on anything!
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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (370g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 865 | ||
Calories from Fat: 577 (67%) | ||
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Amt Per Serving | % DV | |
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Total Fat 64.1g | 85 % | |
Saturated Fat 24.4g | 122 % | |
Monounsaturated Fat 24g | ||
Polyunsanturated Fat 10.6g | ||
Cholesterol 280.4mg | 86 % | |
Sodium 382.4mg | 13 % | |
Potassium 661.7mg | 17 % | |
Total Carbohydrate 6.4g | 2 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 6.1g | ||
Protein 62.6g | 89 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 865
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