I used drums only, as that is what I had on hand. It was so simple to throw together. I actually forgot the final step of the syrup but we loved it as it was. We are garlic lovers so this was great. Oh, I didn’t have fresh cloves so I used jarred minced garlic. We didn’t get to spread the garlic over the chicken but it baked into the drums and then covered the potatoes!! YUMMY!!
Garlic and Parmesan. It almost doesn’t matter what comes next, does it? It’s such a perfect combination that gets even better when you mix those two ingredients with butter and mayonnaise to create a rich cream sauce that’s poured over slowly-cooked chicken. Toss in some potatoes and asparagus, and you’ve got yourself the perfect Sunday night meal.
I’ve been making this recipe for so many years, I can’t remember where I got it from. It’s really quick to throw together. After fixing it several times, my husband ‘discovered’ that you were supposed to spread the garlic on the chicken. It’s one of his favorites now. This recipe is very easy to adjust up or down. Just make sure your pan is big enough if adjusting up. I usually add more potatoes, since we like them. Serve with a mixed greens salad.
Making the chicken with the garlic cream sauce (as below) is my favorite way to enjoy this dish. But on days that I want something a bit lighter, I add the garlic in at the beginning and just sprinkle Parmesan cheese on at the end, when I would add the sauce. Still all the flavor, you just lose some of the richness.
Just wonderful, not only was the chicken excellent, the vegetables were a huge hit. I added carrots like some of the other raters here and they were great! Definitely adding to the rotation.
2 pounds (900 grams) boneless, skinless chicken breasts
1 pound (450 grams) baby red potatoes, quartered
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