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Creamy Asiago Chicken!
Creamy Asiago Chicken!
This Creamy Asiago Chicken is incredibly delicious and packed with sensational flavor!
Asiago cheese is the star of this dish, though you could substitute for another high quality cheese of your choice!
The wine in the sauce is cooked down and reduced, which creates an incredible flavor!
INGREDIENTS
- 1 lb boneless skinless chicken breasts
- 1 tsp onion powder
- 1 tsp parsley
- 1 1/2 cups dry white wine
- 2 cups mushrooms cut in half
- 2 tbs olive oil
- 1/2 cup heavy cream
- 2 cloves garlic minced
- 1/2 cup flour
- 3 tbs butter
- 1/2 cup shredded asiago cheese
- 1 tsp salt
- 1 tsp pepper
INSTRUCTIONS
- Take your chicken and place between plastic wrap, use a meat mallet to pound it out to about 1/4 thickness.
- Cut into 3 'tender size' pieces per breast.
- dredge the chicken pieces in flour, set aside.
- In a large deep skillet, heat butter with only one of the TBs of olive oil, then add the dredged chicken & sauté until golden brown on each side, roughly 4 minutes per side. Remove & set aside.
- In the same hot skillet, add the olive oil, onion powder, mushrooms and garlic & sauté until mushrooms begin to brown.
- Add the white wine to skillet, scraping up all the browned bits that are at the bottom of the pan, then add the chicken back & sprinkle with the parsley.
- Bring to a boil, reduce heat, cover and simmer for about 15 minutes.
- Remove chicken from pan once again and set to the side.
- Add the cream to the skillet and heat through.
- While mixing, add in the asiago cheese
- Stirring constantly over a low heat until cheese completely melts.
- Continue cooking until sauce is thickened
- Add chicken back and heat through.
Blueberry French Toast Casserole Ingredients 12 slices day-old bread, cut into 1-inch cubes 2 (8 ounce) packages cream cheese, cut into 1 inch cubes 1 cup fresh blueberries 12 eggs, beaten 2 cups milk 1 teaspoon vanilla extract ⅓ cup maple syrup Blueberry Sauce: 1 cup white sugar 1 cup water 2 tablespoons cornstarch 1 cup fresh blueberries 1 tablespoon butter Directions Prepare casserole: Lightly grease a 9x13-inch baking dish. Arrange 1/2 of the bread cubes in the dish and top with cream cheese cubes. Sprinkle blueberries over the cream cheese, then top with remaining bread cubes. Whisk eggs, milk, vanilla extract, and syrup together in a large bowl until well-combined; pour over the bread cubes. Cover and refrigerate overnight. Remove the casserole from the refrigerator about 30 minutes before baking. Preheat the oven to 350 degrees F (175 degrees C). Bake the casserole in the preheated oven, covered, for 30 minutes. Uncover, and continue baking until the center is firm and the surface is lightly browned, about 25 to 30 minutes. Meanwhile, prepare blueberry sauce: Mix sugar, water, and cornstarch together in a medium saucepan; bring to a boil and cook, stirring constantly, 3 to 4 minutes. Stir in blueberries, reduce heat to low, and simmer until all the blueberries burst, about 10 minutes. Stir in butter. Serve portions of casserole on plates and pour warm syrup over top. Print Recipe
Smokey Bacon and Veggie Hash Let’s Hash It Out! There’s never a bad time for this smokey bacon breakfast veggie recipe. Morning, noon, night, weekend, weekday, you name it, definitely a family favorite! INGREDIENTS 8 slices thick-cut bacon, diced 1 large onion red, yellow or both, diced 1 red bell pepper, diced 1 green pepper, diced 3 (or more) cloves garlic, minced 1 tbls chopped fresh sage leaves 2 red potatoes, diced 1 medium sweet potato, diced 5-10 brussel sprouts, quartered 1-2 cups spinach, coarsely chopped Salt and pepper, to taste Red pepper flakes, to taste 1 tbls chopped fresh parsley INSTRUCTIONS 1. Heat a large nonstick or cast-iron skillet over medium-high heat. Add the bacon and cook until almost crispy and the fat has rendered, about 10 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate, reserving the fat in the pan. Discard all but ¼ cup of the bacon fat. 2. Add onions, garlic, sage, red potato and sweet potato to the pan, stirring occasionally, until the potatoes are fork-tender, about 15 to 20 minutes. 3. Add the peppers and brussel sprouts to the skillet, stirring until tender, about 3-5 minutes. When brussel sprouts are tender, return the bacon to the pan and add spinach and cook until wilted. Season with salt, pepper and red pepper flakes. 4. Remove the skillet from heat. Sprinkle the hash with chopped parsley and serve. 5. Spoon the hash out of the pan, dividing it evenly between plates. Top each with poached or pan-fried egg on top of hash. I like to serve it with a fresh fruit salad on the side. Print Recipe
