Nickel Allergy Friendly Roasted Garlic Cream Chicken

Total time1 hr 10 min

Prep time15 min

Cook time55 min

Nickel Allergy Friendly Roasted Garlic Cream Chicken

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Ingredients

4 servings

For the roasted garlic

1 whole head of garlic
1 tsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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For the chicken

4 boneless, skinless chicken breasts (about 6 oz each)
½ tsp salt
2 tbsp olive oil

For the cream sauce

1 cup chicken broth
1 cup heavy cream
1 tsp fresh thyme leaves
1 tsp fresh rosemary, finely chopped
¼ tsp salt

For serving

1 tbsp fresh flat-leaf parsley, chopped (optional)

Instructions

1
Preheat the oven to 400°F (205°C). Place the head of garlic cut-side up in a small baking dish or on a square of foil. Drizzle with 1 tsp olive oil, then wrap tightly in foil. Roast for 40–45 minutes, until the cloves are deeply golden and completely soft when pressed.
2
Remove the garlic from the oven and let it cool for 5 minutes. Squeeze the softened cloves out of their skins into a small bowl and mash them into a smooth paste with a fork. Set aside.

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