Ok, on to the recipe. I came across this recipe and knew it would be right up my alley! I only made slight modifications, like reducing the amount of garlic I used and eliminating the sun-dried tomatoes and spinach, and it was a huge hit with the husband!
-1 whole garlic bulbs, peeled
-Flour, egg, Italian bread crumbs for dredging
-2 tablespoons EVOO
-1/2 teaspoon salt
-1/4 teaspoon coarsely ground pepper, divided
-3 tablespoons butter, cubed
-3 tablespoons all-purpose flour
- 1 cup 2% milk
- 1 cup grated Parmesan cheese, divided
- 1/8 teaspoon nutmeg
1. Butterfly chicken. Dredge chicken breasts in flour, then egg, then bread crumbs. In a large skillet, heat the EVOO and saute chicken 6-7 minutes per side until no longer pink.
2. In a large saucepan, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in Parmesan cheese, nutmeg and remaining salt and pepper. Transfer to a blender and add the garlic cloves. Cover and process until smooth. Return mixture to pot and simmer 5-6 minutes.
3. Pour sauce over chicken and top with more Parmesan cheese. Serve over pasta.
Source: Gourmet: Day to Day