1/4 cup Butter
4 cloves Garlic
2 tbsp Flour (all-purpose)
1 cup Chicken Broth
1 cup fresh spinach, roughly chopped
1 cup fresh spinach, roughly chopped
1 tsp Thyme
1/2 tsp Fresh Basil
1/2 cup Half and Half
1/2 cup Parmesan Cheese, grated
HINT: Get all your ingredients together and measure before you start the sauce. It moves quick!
Melt butter in a skillet over medium heat. Add garlic and cook, stirring frequently, until fragrant, about 1-2 minutes. Whisk in flour until lightly browned, about 1 minute.
Gradually whisk in chicken broth, thyme, and basil. Cook, whisking constantly, until incorporated, about 1-2 minutes. Add spinach and let cook for a few minutes.
Stir in Half and Half and Parmesan until slightly thickened, about 1-2 minutes. If the mixture is too thick, add more milk as needed. Season with salt and pepper to taste.
Melt butter in a skillet over medium heat. Add garlic and cook, stirring frequently, until fragrant, about 1-2 minutes. Whisk in flour until lightly browned, about 1 minute.
Gradually whisk in chicken broth, thyme, and basil. Cook, whisking constantly, until incorporated, about 1-2 minutes. Add spinach and let cook for a few minutes.
Stir in Half and Half and Parmesan until slightly thickened, about 1-2 minutes. If the mixture is too thick, add more milk as needed. Season with salt and pepper to taste.
(We have eaten this over baked chicken, Crispy Baked Eggplant, roasted potatoes, or toast. We have made it with crawfish, shrimp, or crab meat cooked in. Lots of delicious possibilities.)
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