Smothered Bacon Asiago Wine Chicken

• Gluten free

• Meat

  • 6 strips Bacon
  • 4 Chicken breasts, boneless skinless

• Produce

  • 3 cloves Garlic
  • 1 Onion, small
  • 1 Parsley

• Canned Goods

  • 1/2 cup Chicken broth

• Baking & Spices

  • 1 Salt and black pepper

• Dairy

  • 1/2 cup Asiago cheese
  • 3/4 cup Heavy cream

• Beer, Wine & Liquor

  • 1/4 cup White wine, dry

Found on hostthetoast.com

Ingredients

• 6 strips bacon
• 4 boneless skinless chicken breasts
• Salt and black pepper, to taste
• 1 small onion, chopped
• 3 cloves garlic, minced
• ¼ cup dry white wine
• ½ cup chicken broth
• ¾ cup heavy cream
• ½ cup asiago cheese, shredded
• Parsley, to garnish

Directions

• 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.