A decadent creamy Asiago sauce is served over pan roasted chicken breast. Save this dish for company or share it with someone you love – just give it a try – you will not be disappointed!
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 try the Asiago Sauce, as well.
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)
Over medium heat in a non-stick frying pan, add olive oil and 1 tablespoon of butter.
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.
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 165F/75C. 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.
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 to the pan and stir to coat the onion and garlic. Cook for one more minute.
Deglaze the pan with dry white wine, scraping up any bits on the bottom of the frying pan. (These bits add lots of flavour to the sauce).
Add the chicken broth and whipping cream to the pan. Stir together and simmer until the mixture starts to thicken (about 2 minutes).
Add the grated Asiago Cheese into the thickened mixture and stir to melt the cheese over low heat.
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.
For further details including tips and photographs, please refer to my original post for Pan Roasted Chicken Breasts with Creamy Asiago Sauce.