Roasted Boneless Chicken Breast with Garlic Cream Sauce
Robert and I are trying to eat healthier these days, so when I saw a delicious-sounding garlic cream sauce in Mom’s recipe box, I decided to make a healthier version to serve with roasted chicken. It turned out to be a perfect match!
Servings: 4
Calories: 246kcal
Ingredients
- 2 tablespoons olive oil
- 1 tablespoon chopped garlic
- 2 tablespoons flour
- 1 cup unsweetened almond milk
- 1 pound boneless skinless chicken breasts
- paprika
- onion salt
- ground pepper
- 2 tablespoons toasted slivered almonds
- 2 tablespoons chopped fresh parsley
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.
Nutrition
Calories: 246kcal | Carbohydrates: 5g | Protein: 26g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 215mg | Potassium: 479mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 203IU | Vitamin C: 5mg | Calcium: 101mg | Iron: 1mg