1/4 C butter
1 C heavy cream
1 clove garlic, crushed
1 1/2 C freshly grated parmesan cheese
1/4 C chopped fresh parsley
Melt butter in a medium sauce pan over medium low heat. Add cream and simmer for 5 minutes, then add garlic and cheese and whisk quickly, heating through. Stir in parsley and serve.
I sometimes add one pint of canned chicken when I make this. I think it would also be great with barbecued chicken.
I have made this with half and half instead of the cream. It is a little runny, but still good. I also use dried parsley.