Chicken Breasts with Roasted Garlic-Chevre Sauce
Chicken breasts in an easy garlic cream sauce with tangy goat cheese. Only 5 ingredients.
Yield
6 servingsPrep
30 minCook
2 hrsReady
3 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | head |
garlic
whole |
*
|
| 1 | tablespoon |
olive oil
|
|
| 3 | cups |
cream
|
|
| 2 | tablespoons |
butter
|
|
| 4 | ounces |
goat (chevre) cheese
chevre |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 6 | whole |
chicken breast halves, boneless, skinless
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | head |
garlic
whole |
*
|
| 15 | ml |
olive oil
|
|
| 7.1E+2 | ml |
cream
|
|
| 3E+1 | ml |
butter
|
|
| 115.6 | ml/g |
goat (chevre) cheese
chevre |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 6 | whole |
chicken breast halves, boneless, skinless
|
*
|
Directions
Brush the whole garlic head with a drizzle of the olive oil, wrap it in foil, and bake for 2 hours in a 200℉ (100℃) F degree oven.
Meanwhile, bring the cream to a simmer and reduce by half.
Let the roasted garlic rest until cool enough to handle.
Add remaining olive oil to the skillet and heat over medium-high until shimmering. Sauté the chicken breasts until they just spring back when pressed with a fingertip. Cover with foil and set aside.
Add the butter to skillet, reduce heat. Cut off the top of the garlic and squeeze the soft cloves out into the skillet.
Cook slowly, stirring, until the garlic combines with the butter into a smooth paste. Add the reduced cream and goat cheese and simmer until smooth.
Season with salt and white pepper to taste.
If desired, return the chicken breast along with any accumulated juices and warm for one minute.
Serve the chicken with the garlic sauce and side dish of your choice. Rice or pasta works well.
