Step 1

Melt butter in a large skillet over medium-high heat. Saute garlic in the melted butter; add flour, gradually, working it in well so that there are no lumps. Continue to cook and stir, slowly, until the flour begins to brown. This will create a classic roux that will serve to flavor and thicken the final sauce.

Step 2

Slowly pour in the chicken broth, and work it back and forth, adding and stirring at the same time. As the roux mixes in the with broth, the sauce should begin to get thick and creamy.

Step 3

Remove sauce from heat and cool slightly before quickly whisking in the sour cream. This will amp up the creamy goodness of this sauce and add that classic sour cream tang. Use the sauce immediately.