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.
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.
Garlic Parmesan Chicken with Potatoes
Ingredients
2 pounds (900 grams) boneless, skinless chicken breasts
1 pound (450 grams) baby red potatoes, quartered (or halved, if they’re smaller)
1 pound (450 grams) asparagus, cleaned and trimmed
1 cup (250 ml) butter, (2 sticks) at room temperature
1 cup (250 ml) mayonnaise
1 cup (250 ml) Parmesan cheese, grated
6 cloves garlic, minced
2 tablespoons (30 ml) olive oil, divided
1 teaspoon (5 ml) fresh oregano, chopped (or 1/4 teaspoon dried)
1 teaspoon (5 ml) fresh basil, chopped (or 1/4 teaspoon dried)
Juice of 1 lemon
1 1/4 teaspoons salt, divided
3/4 teaspoon freshly ground pepper, divided
Directions
