This recipe for Pan Roasted Chicken Breast with Creamy Asiago Sauce has gone through a significant transformation over the years. It is interesting how favourite family recipes experience modifications as a result of ingredient costs, dietary restrictions or simply, a streamlining of the recipe.

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When I read the original recipe provided by the meat department of a major grocery chain a number of years ago, I recall thinking that it would be a rich and indulgent dish for company only. I also noted the recipe used two large frying pans, and since my kitchen equipment was rather meagre at the time, I simplified the recipe so that it could be prepared in one pan.

The original recipe was named “Chicken Breasts with Blue Cheese Sauce”, which called for 550 g of Blue Cheese – that is a lot of Blue Cheese! Since our family was not really a huge fan of Blue Cheese, I modified the recipe to use Asiago Cheese. Asiago Cheese is similar in taste to Parmesan and can be easily melted. A small amount of flavourful Asiago cheese goes a long way. I created a delicious sauce with 120 g (2 cups grated) of Asiago cheese, which is a significant departure from the amount of cheese used and cost associated with the original recipe. Save this dish for company or share it with someone you love – just give it a try – you will not be disappointed!

Pan Roasted Chicken with Creamy Asiago Sauce

CHEF TALK: This is an indulgent dish and so delicious that you will dream about making it again.  It is very easy to adapt this recipe to gluten-free by substituting a gluten-free flour blend.  Change up the cheese to an Old Cheddar but do try the Asiago Sauce, as well.  

Yield: Serves 4

INGREDIENTS:

• 4 boneless chicken breasts
• 2 tablespoons (45 ml) all-purpose flour or gluten-free flour blend
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• 1 tablespoon olive oil
• 1 – 3 tablespoons (30 ml) butter, as needed
• 1 small clove garlic, minced
• 1 small onion or shallot, chopped finely (about 1/4 cup)
• ¼ cup (60 ml) dry white wine
• ½ cup (125 ml) chicken broth
• 1 cup (250 ml) whipping cream
• 2 cups (120 g) grated Asiago Cheese or Old White Cheddar (reserve a little for garnish)
• Juice of ½ lemon (about 2 Tablespoons)

METHOD:

1. Over medium heat in a non-stick frying pan, add olive oil and 1 tablespoon of butter.
2. Combine the all-purpose flour, salt and pepper in a medium-size bowl. Dredge the chicken breasts thoroughly in this flour mixture, tapping off excess flour. Reserve any remaining flour mixture for the roux.
3. Place the chicken breasts in a single layer in the frying pan and cook until lightly browned. Turn and cook about 5 minutes or until cooked through. (internal temperature should reach 165^oF/75^oC.  Remove the chicken to a plate, cover and keep warm (the chicken will now have a resting time of approximately five minutes. This should work out perfectly time-wise as it will take approximately 5 minutes to make the sauce.
4. Over low to medium heat, add a further 1-tablespoon of butter to the frying pan. Add the finely diced onion and minced garlic. Cook while stirring with a heatproof spatula for one minute, taking care not to burn the garlic. Add the remaining flour (you should have about 1 Tablespoon or so remaining) to the pan and stir to coat the onion and garlic. Cook for one more minute.
5. Deglaze the pan with the dry white wine, scraping up any bits on the bottom of the frying pan. (These bits add lots of flavour to the sauce).
6. Add the chicken broth and whipping cream to the pan. Stir together and simmer until the mixture starts to thicken (about 2 minutes).
7. Add the grated Asiago Cheese into the thickened mixture and stir to melt the cheese over low heat.
8. Stir in the fresh lemon juice. Taste the sauce for seasoning and adjust if necessary.

To Serve: Slice the chicken into several thick slices or cut in half. To plate, pour some sauce onto a warm plate and place the chicken breast on top of the Asiago Sauce or you can place the chicken breast onto the plate and pour the sauce on top of the chicken. Garnish the chicken with a bit more grated Asiago cheese. The Asiago sauce is lovely served with tagliatelle or another thick wide noodle along with seasonal vegetables, such as asparagus.

Pan Roasted Chicken with Creamy Asiago Sauce

Here is the visual step-by-step in photographs:

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Grilled Chicken Breast with Roasted Strawberry Salsa

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LEARNING TIPS:  

Please CLICK the link above to access my UrbnSpice LEARNING TIPS, which are listed alphabetically on the Learning Tips blog post under the following subheadings:

• Basic Tools: The Simple Spatula
• Cream
• Reductions
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If you try my recipe for Pan Roasted Chicken with Creamy Asiago Sauce, please leave me a comment below with your feedback.

You can find me on social media (see links below) – just be sure to tag @urbnspice and #urbnspice so I am sure to see it. Enjoy! 

 

Denise Paré-Watson

The Urbnspice Chef

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