Grilled Chicken with Roast Garlic Sauce

    1 hour

    An elegant and delicious dish, that's simple enough to enjoy as a family meal. Grilled chicken is served with a roasted garlic flavoured white sauce. Enjoy with potatoes, rice or pasta.

    89 people made this

    Serves: 4 

    • 1 medium head garlic
    • 1 tablespoon olive oil
    • 4 skinless, boneless chicken breasts
    • 125ml white wine
    • 30g butter
    • 250ml milk
    • 1 tablespoon plain flour
    • 4 tablespoons grated Parmesan cheese
    • 1 tablespoon chopped fresh parsley

    Prep:15min  ›  Cook:45min  ›  Ready in:1hr 

    1. Preheat oven to 200 C / Gas 6.
    2. Slice the top of the head of garlic, just enough to remove papery skins and expose the tops of the cloves. Place onto a large sheet of foil and drizzle with olive oil. Wrap the garlic and roast for 20 minutes or until the garlic cloves are very soft. Allow the garlic to cool.
    3. Preheat grill.
    4. Place chicken into a 20x30cm baking dish and splash both sides with white wine. Grill for 25 minutes or until chicken is cooked through and juices run clear.
    5. Meanwhile, place butter and milk into a large frying pan and heat over medium heat until warm. Stir in the flour and cheese until the sauce begins to thicken.
    6. Slip garlic cloves from their skins and add to the sauce (if desired, chop first). Add chopped parsley. Bring the mixture to a close boil, then reduce the heat and stir. Serve with the grilled chicken.

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    Reviews in English (71)


    As written, I think it would need a little bit more zing to make it sing. I had to make some changes based on ingredients on hand and w/that it was one of the best dishes I have ever prepared. I only hope I can remember what I did for next time. **It takes longer than 20 minutes to roast garlic to make it golden brown. I have a garlic roaster and it took double time. Only had legs so threw those in oven w/the white wine and s/p, Old Bay. Covered and baked while the garlic was roasting. Doubled the amt. of cheese and shredded both parm. and romano. Sauteed onions in 1 tbsp. butter, 1tbsp. olive oil and added a couple of chopped romas, tsp fine herbs, and in lieu of 1 cup milk, used the wine from the chicken w/milk to make 1 cup. Wine I used was sweet so it made the sauce too sweet so squeezed half a lemon and about 1/2 cup sour cream. Made a flour slurry using some of the hot wine liquid and added to mixture to thicken. The house smells wonderful and I wish it were not so fattening because I could eat the whole thing. Serving over linguine.  -  14 Feb 2006  (Review from Allrecipes US | Canada)


    First off I will say that that method of cooking chicken is fabulous. It came out so tender you could barely tell that you were eating a piece of chicken. I changed up the sauce quite a bit. I suspected that it would be bland even with the garlic, so I sauteed 2 shallots and some crimini mushrooms in butter and set it aside just in case. When I made the sauce, I added the flour before the milk in order to make a roux so the flour wouldn't be chunky. Then I used 1/2 cup half-and-half and 1/2 cup nonfat milk. I also used the whole head of garlic. The sauce was still incredibly bland. I added more parmesan, threw in some pecorino romano cheese, the shallot/mushroom mixture, and some salt and pepper. I also added a little bit of the wine from the cooked chicken. It came out pretty good. I'd make it again, but probably only once every few months.  -  17 Nov 2006  (Review from Allrecipes US | Canada)


    After reading all of the reviews, I decided that I'd have to do something to add some flavor to this dish. So, I cut up the chicken into bite size pieces, and marinated in white cooking wine and a little soy sauce, along with some salt and pepper. After about 20 minutes, I added a few tablespoons of flour to the chicken pieces, and mixed it up. I then sauteed the chicken pieces on a high heat until cooked. Next, I sauteed some green onions and matsutake mushrooms in a separate pan with a tbsp. of olive oil, and a tbsp. of butter, then added the tbsp. of flour, a dash or two of salt, 1/2 cup of skim milk, a 1/2 cup of half and half, and the roasted garlic cloves. Before the sauce came to a boil, it was thickened just right - be sure to make the sauce on a really low heat, so that it does not come to a boil, otherwise it will turn out too thick. Lastly, I spooned the sauce mixture over the chicken, and it was ready to eat. In the end, I think it turned out pretty good, a little time consuming, so not something I'll make on a weeknight.  -  08 Dec 2006  (Review from Allrecipes US | Canada)