Herb Chicken Alfredo Sauce

We made this sauce and poured it over roasted chicken, and savored every bite. But you can also serve it over pasta or vegetables, or add mushroom to the sauce, or leave out the chicken! Serves 2.

Ingredients

• 2 organic boneless chicken breasts (skin on or off)
• 1 whole organic garlic bulb
• 1/4 cup Milanese Gremolata EVOO , divided
• 1/2 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 2 tbsp coconut flour
• 1-1/2 cups whole organic milk
• 2 tbsp white wine
• 3/4 cup grated organic mozzarella cheese
• 1/2 cup grated organic Parmesan cheese

Instructions

1. Brine chicken in two cups water with 2 tbsp salt mixed together for several hours.
2. Preheat oven to 375 degrees F. Cut the top off the garlic bulb, exposing the tops of the cloves. Place in ramekin and drizzle 2 tsp of the EVOO over the top. Cover with foil and roast for 30 minutes or until the bulb is squishy and soft. Set aside.
3. While garlic is roasting, pat chicken dry and place in small roasting pan. Season with salt and pepper on both sides. Roast for 20 minutes or until the internal temperature is 170 degrees F. Remove from oven and let rest for a few minutes before slicing.
4. In medium saucepan, add remaining olive oil over medium heat and mix in the flour. Cook this roux until it is a creamy, smooth paste.
5. In another saucepan, heat the milk to a simmer, being careful not to let boil.
6. Slowly add the hot milk to the roux, whisking constantly. Once all the milk has been added, stir in the white wine. Once the wine is warm, remove pan from heat and add the roasted garlic flesh into the sauce, whisking to incorporate completely. Stir in the two cheeses and let them melt before whisking to incorporate. Meanwhile chop or slice chicken (your preference), add chicken and stir. Taste to adjust seasonings.

Notes:

1. If you love mushrooms, saute the type you like best in a little of the Milanese Gremolata EVOO and add them to the sauce.
2. You can also use Tuscan Herb EVOO.

January 2022