Red Meat Allergy Friendly Roasted Garlic Cream Chicken
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Learn more →Ingredients
4 servings
For the roasted garlic
- 1 whole head of garlic
- 1 tsp olive oil
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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