Ingredients: |
Ingredients: 1½ lb chicken breast
1½ tablespoons vegetable oil
salt and pepper to taste
4 cloves garlic, minced
8 slices bacon, cooked and drained of fat, chopped
½ lemon, sliced
½ cop asiago cheese, shredded
2 tablespoon fresh parsley, chopped
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Directions: |
Directions:Generously season the chicken with salt and pepper on both sides. He’s vegetable oil in a large skillet. Cook chicken breast on medium high for about two minutes on each side, to brown a bit. Chicken doesn’t have to be cooked through, you’ll continue cooking it later. Remove the chicken from the skillet.
Add minced garlic to the same skillet, cook on medium heat for about 30 seconds, scraping the bottom of the pan. Deglaze the pan with a small amount of chicken stock. Add the remaining chicken stock to pan.
Add half the bacon (cooked, fat should be drained off, and chopped into small chunks) to the chicken broth.
Add the chicken back to the pan, on top of the bacon and in the chicken broth. Arrange five thin slices of lemon around chicken breast, cook simmering on low heat, covered, for about 20 minutes, until the chicken is completely cooked through, and it is no longer pink in the center.
After the chicken is completely cooked, removed from the skillet. Remove lemon slices from the skillet, it is very important that you remove them now, do not leave them in for the sauce otherwise will be too sour. Add 1 cup half-and-half to the skillet. Bring to a boil and mix everything well, scraping from the bottom. Add 1/2 cup shredded Asiago cheese and stir to melt completely, about 30 seconds. Immediately reduce to simmer, add chicken breast back to the skillet and reheat.
To serve, spoon some of the sauce over the chicken breast and sprinkle with the remaining chopped bacon and chopped parsley. |
This recipe for Asiago Chicken with Bacon Cream Sauce is from