Ingredients
The following ingredients have 4 Servings
- 4 (6 oz.) boneless skinless chicken breasts, (pounded with the flat side of a meat mallet to just under 1/2-inch thickness)
- 1 1/2 tsp Italian seasoning
- Salt and freshly ground black pepper
- 3 Tbsp olive oil, (divided)
- 5 oz. (5 slices) bacon, (chopped)
- 1 lb thin asparagus, (woody ends trimmed, halved)
- 1 Tbsp minced fresh garlic ((3 cloves))
- 1 Tbsp butter
- 1 Tbsp all-purpose flour
- 1 cup milk ((I used 2%))
- 5 slices Cache Valley Cheese Provolone Cheese, (chopped into pieces and separated (3 oz. total))
- 2 Tbsp freshly, finely shredded Parmesan cheese ((optional))
Instruction
- Heat 1 1/2 Tbsp olive oil in 12-inch in a skillet (I used stainless steel) over medium-high heat.
- Season both sides of chicken evenly with salt and pepper and Italian seasoning.
- Cook chicken in skillet about 5 minutes per side, or until center registers 165 degrees. Remove chicken from skillet cover with foil to keep warm.
- While chicken is cooking, in medium non-stick skillet cook bacon over medium-high heat, tossing occasionally until cooked through, about 6 - 8 minutes, drain on a plate lined with paper towels.
- Heat remaining 1 1/2 Tbsp olive oil in skillet that was used to cook chicken over medium heat.
- Add asparagus, season lightly with salt and cook, tossing occasionally until tender crisp, about 4 minutes. Add garlic and saute 30 seconds longer.
- While asparagus is cooking, in a small saucepan melt butter over medium heat. Add in flour and cook and stir constantly, 1 minute.
- Pour in milk, season with salt and bring mixture to a simmer, stirring frequently. Remove from heat and stir in provolone, and parmesan, whisking well until melted (note that you'll want to serve cheese sauce immediately, or reheat over low heat whisking constantly as it does thicken quickly as it rests).
- Plate chicken and asparagus, drizzle over provolone cheese sauce and sprinkle with bacon and pepper. Serve warm.
- Recipe source: Cooking Classy
