Name: Roasted Boneless Chicken Breast with Garlic Cream Sauce
Yield: 4
Ingredients: 2 tablespoons olive oil; 1 tablespoon chopped garlic; 2 tablespoons flour; 1 cup unsweetened almond milk; 4 boneless, skinless chicken breasts; paprika; onion salt; ground pepper; 2 tablespoons toasted slivered almonds; 2 tablespoons chopped fresh parsley

Ingredients

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2 tablespoons olive oil
1 tablespoon chopped garlic
2 tablespoons flour
1 cup unsweetened almond milk
4 boneless, skinless chicken breasts
paprika
onion salt
ground pepper
2 tablespoons toasted slivered almonds
2 tablespoons chopped fresh parsley

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Instructions

Preheat oven to 450 degrees.
Heat the olive oil a small saucepan over medium heat. Add the garlic and sauté just until the garlic begins to brown. Whisk in the flour, reduce heat to low and cook, stirring, for 3 minutes. Slowly whisk the milk. Bring to a simmer and cook until thickened. Season to taste with salt and pepper.
Spray a broiler pan with grapeseed oil. Arrange the chicken breasts in one layer and sprinkle with the paprika, onion salt and pepper:
Roast for around 7 to 8 minutes or until an instant read thermometer reads 165 degrees. Place chicken breasts on a serving platter. Spoon garlic sauce over the top. Sprinkle with almonds and parsley and serve immediately.

Notes

Make ahead: Garlic cream sauce can be made up to 24 hours in advance, covered and refrigerated. Reheat over medium-low heat. You may need to add a bit more milk if it is too thick.