Last week I shared with you my Chicken Lombardy recipe. Lenny and I discovered Chicken Lombardy when we took our youngest son out to eat at Olive Garden for his 19th birthday. Lenny and Owen both had the Chicken Lombardy and LOVED it. This lightly breaded chicken is topped with provolone cheese and a Creamy Parmesan Sauce. I was able to re-create the Chicken Lombardy and this is my version of the Creamy Parmesan Sauce.
Creamy Parmesan Sauce
1 cup of heavy cream
1 clove of garlic, chopped or minced
½ cup shaved Paremsan cheese
1 teaspoon minced parsley
½ tablespoon butter
½ tablespoon flour
In a small sauce pan, heat heavy cream on medium heat. Add parmesan cheese, garlic and salt. Cook stirring slowly, until all the cheese is melted.
In a separate small sauce pan on medium heat, make roux by adding butter, stirring until melted. Add flour to melted butter and stir until blended.
Add roux to sauce by whisking. Continue to whisk until the sauce starts to thicken. Add parsley, cooking for a couple more minutes. Remove from heat.
Lenny said this Creamy Parmesan Sauce was the creamiest and most flavorful sauce he’s tasted! This sauce, of course, was perfect on the Chicken Lombardy, but makes a great sauce for just about any Italian dish where you want to use a creamy, flavorful Parmesan sauce.
So, give it a try and let me know how you liked it and how you used it. Looking forward to hearing all about your yummy endeavors.
Til next time…