Parmesan Cream Sauce
This Parmesan cream sauce comes together in 10 minutes with butter, garlic, flour, chicken broth, heavy cream, and freshly grated Parmesan for a rich, silky sauce that works on pasta, chicken, and vegetables.
Servings 1 cup
Ingredients
- 2 tablespoon salted butter
- ¼ cup diced yellow onion
- 1 tablespoon minced garlic
- 2 tablespoon all purpose flour
- 1 cup chicken broth
- 1 cup room temp heavy whipping cream
- ½ cup freshly grated parmesan
- 1 teaspoon garlic powder
- 1 teaspoon Kinders Cowboy Butter Seasoning
- ½ teaspoon crushed red pepper
- salt & pepper to taste
- ½ lemon squeezed
Instructions
- Turn temperature down to low for skillet.
- Once it has cooled, add 2 tablespoon salted butter to pan.
- Next, add 1 tablespoon minced garlic and diced yellow onion.
- Cook onion until translucent.
- Next add 2 tablespoon all purpose flour and stir together with the onion and garlic.
- Add 1 cup chicken broth and continue to stir until all the flour clumps until dissolved.
- Add 1 cup heavy whipping cream.
- Next add 1 teaspoon garlic powder, 1 teaspoon Kinder's cowboy butter seasoning, salt and pepper to taste.
- Next add ½ cup freshly grated parmesan cheese.
- Once it is well combined, add ½ lemon squeezed.
- Stir together, and place chicken back in pan with sauce.
- Cover pan with lid and let it simmer on low for 5-10 min.
- Serve with potatoes and veggies.
Notes
- Room temperature cream is specifically important. Cold cream added to a hot roux can cause the sauce to break or become grainy. Pull it from the refrigerator 20 minutes before starting.
- Whisk the flour into the butter before adding any liquid. The full 1 minute of whisking cooks out the raw flour taste and produces a smooth, lump-free sauce.
- Add the Parmesan off the heat or on the lowest setting. High heat causes the cheese proteins to seize and makes the sauce grainy rather than silky.
- This sauce thickens as it sits. If it becomes too thick before serving, whisk in a small splash of warm chicken broth to loosen it back to the right consistency.
