Ingredients
Units
Scale
- 6 strips bacon
- 4 boneless skinless chicken breasts
- Salt and black pepper, to taste
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1/4 cup dry white wine
- 1/2 cup chicken broth
- 3/4 cup heavy cream
- 1/2 cup asiago cheese, shredded
- Parsley, to garnish
Instructions
- In a large skillet, cook the bacon until crisp. Remove the bacon from the pan and set aside on a paper towel lined plate to absorb the excess grease. Pour all but about 2 tablespoons of the bacon grease off of the pan.
- Season the chicken breasts on both sides with salt and pepper and then place in the skillet over medium heat. Cook for 6 minutes on each side, or until golden on each side. Remove the chicken from the pan and set aside.
- Add onion and garlic to skillet and cook until the onion is translucent, about 3 minutes. Deglaze the pan with the white wine, scraping up the browned bits at the bottom with a wooden spoon as you stir.
- Mix in the chicken broth and heavy cream. Add the chicken back in,and bring the sauce to a boil. Reduce to a simmer until the sauce has thickened slightly, about 5 minutes. Crumble the bacon and mix it into the sauce, along with the asiago cheese. Allow the cheese to melt into the sauce entirely. Season with salt and pepper, to taste.
- Garnish with parsley and serve warm.
- Prep Time: 15 mins
- Cook Time: 30 mins