Roasting garlic makes it become sweet and totally different tasting, it works perfectly in this creamy sauce for the grilled chicken.
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 USA and 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 USA and 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 USA and Canada)