- Average
- Average budget
Ingredients
- 6 strips bacon
- 4 boneless chicken breasts
- Salt and pepper
- 2 small onions, chopped
- 6 cloves garlic, minced
- 1/2 cup dry white wine for
- 1 cup chicken broth
- 1 1/2 cups heavy cream
- 1 cup asiago cheese, shredded
- Parsley
Preparation
Step 1
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 he excess grease. Pour all but about 2 tablespoons of the bacon grease off the pan.
Step 2
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.
Step 3
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.
Step 4
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.