Creamy Asiago Chicken Dish (Print Version)
# Ingredients:
01 -
4 boneless, skinless chicken breasts
02 -
½ cup all-purpose flour
03 -
2 tablespoons olive oil
04 -
2 tablespoons butter
05 -
4 garlic cloves, minced
06 -
½ cup dry white wine or chicken broth
07 -
1 cup heavy cream
08 -
1 cup grated Asiago cheese
09 -
1 teaspoon Italian seasoning
10 -
½ teaspoon crushed red pepper flakes (optional)
11 -
Salt and pepper to taste
12 -
Fresh parsley for garnish
# Instructions:
01 -
Season both sides of the chicken breasts with salt and pepper. Lightly coat the chicken in flour, shaking off any excess. Heat olive oil and butter in a large skillet over medium heat. Add the chicken breasts to the skillet and cook for 4-5 minutes per side, or until golden brown and cooked through. Remove the chicken and set it aside.
02 -
In the same skillet, add minced garlic and sauté for 1 minute until fragrant. Pour in the white wine (or chicken broth) to deglaze the pan, scraping up browned bits for extra flavor. Simmer for 2-3 minutes until slightly reduced. Stir in heavy cream, Italian seasoning, and optional crushed red pepper flakes. Bring to a simmer and cook for 3-4 minutes until the sauce thickens slightly. Gradually stir in grated Asiago cheese until melted and smooth.
03 -
Add the chicken breasts back to the skillet, spooning the sauce over them. Simmer for 2-3 minutes to absorb the flavors. Garnish with fresh parsley and serve hot.
# Notes:
01 -
You can substitute chicken broth for white wine if you prefer a non-alcoholic version.