Baked Chicken In Garlic Parmesan Cream Sauce

A dish of creamy chicken bosoms cooked in garlic parmesan cream sauce is delicate and succulent within and matured outwardly. This delicious dish makes a great dinner in less than 45 minutes with minimal preparation and refinement!
Winner Winner Chicken Dinner. This is dinner. Roast chicken in a creamy garlic parsnip sauce. Yes, please!

Ingredients

6-8 pieces of chicken breast in 2-pound bone.
1 tablespoon Italian spices.
1/2 teaspoon salt.
1/4 teaspoon pepper
2 tablespoons butter.
Garlic for Persimmon Cream Sauce.
2 tablespoons unsalted butter.
5 cloves minced garlic.
1 teaspoon Italian spices.
2 tablespoons of all-purpose flour.
1 cup chicken broth or water.
1/4 cup freshly chopped parsley.
1/2 cup heavy cream.
Real salt and recently ground dim pepper to taste.

Instructions.

Preheat the oven to 375 degrees F.
Season chicken with Italian seasoning, salt, and pepper. Melt 2 tablespoons butter over medium-high heat. Add the chicken, down to the skin, and on the two sides until brilliant brown, around 2-3 minutes for each side. Remove the chicken from the skeleton and set it aside. Make cream sauce in the same skeleton.

To make Garlic Persimmon Cream Sauce:

Melt 2 tablespoons butter in a skeleton over medium heat. Add the garlic, and cook, mixing much of the time, until fragrant, around 1-2 minutes. Add Italian spices and flour. Light brown, about 1 minute. Stir in the chicken broth until completely combined with the flour. Slowly stir in the heavy cream and parmesan until slightly thickened, about 1-2 minutes. Season with salt and pepper.
Return the chicken to the skimlet, over the parmesan cream sauce. Bake in a preheated oven for 30-35 minutes or until the chicken is cooked through and the skin is tender.
Garnish with fresh herbs or parmesan cheese. Serve with rice, vegetables or salad. Enjoy!