Cheese Chicken Masterpiece (Print-Friendly Version)
# What You'll Need:
01 -
4 skinless, boneless chicken breasts
02 -
Half a cup of plain flour
03 -
2 spoons of olive oil
04 -
2 spoons of butter
05 -
4 garlic cloves, finely chopped
06 -
Half a cup of chicken broth or dry white wine
07 -
1 cup of heavy cream
08 -
1 cup of Asiago cheese, shredded
09 -
1 teaspoon of Italian dried herb blend
10 -
A pinch of crushed red pepper flakes (if you like spice)
11 -
Salt and pepper as needed
12 -
Some chopped parsley for sprinkles
# Step-by-Step Directions:
01 -
Sprinkle salt and pepper on both sides of the chicken. Coat them lightly in flour and shake any extra off. Warm olive oil and butter in a big pan over medium heat. Cook the chicken for about 4-5 minutes on each side until it’s brown and thoroughly cooked. Take it out and set it aside for later.
02 -
Using the same pan, toss in the chopped garlic and stir for a minute until it smells amazing. Pour in the chicken broth (or wine), stirring to scrape up the tasty brown bits stuck to the pan. Let it bubble for a couple of minutes to reduce slightly. Add in the heavy cream, Italian herbs, and red chili flakes (if you’re using them). Let it come to a gentle bubble for 3-4 minutes until it thickens. Slowly stir in the shredded Asiago cheese until it melts and turns creamy.
03 -
Pop the cooked chicken back into the pan. Spoon the rich sauce over the chicken and let it heat together for 2-3 minutes so the flavors blend. Sprinkle finely chopped parsley on top and serve hot.
# Helpful Notes:
01 -
If you don’t want to use wine, go ahead and swap it for chicken broth.