Asiago Bacon Chicken, Double Recipe

Prep and marinate

Pat chicken breasts dry. In a shallow dish combine 2 tbs olive oil, 2 tsp minced garlic, 1 tbs lemon juice, 1 tsp salt and 1 tsp black pepper. Add chicken and turn to coat. Marinate at room temperature for 15 minutes or refrigerate up to 2 hours. If refrigerated, bring to room temperature 20 minutes before cooking.

Grill or sear the chicken

Preheat a grill or large skillet to medium-high heat (about 400°F / 200°C). Lightly oil the grill grates or add 1 tsp olive oil to the skillet. Cook chicken 5-7 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C) and juices run clear. Transfer to a plate and tent loosely with foil to rest while you prepare mushrooms and sauce (rest 5-7 minutes).

Cook bacon

While chicken marinates, cook 4 slices of bacon in a skillet over medium heat until crisp, about 6-8 minutes, turning as needed. Remove bacon to paper towels, reserve 1-2 tbs bacon fat in the skillet (discard excess) and crumble or chop bacon once cooled. Set aside.

Sauté mushrooms

In the same skillet with about 1-2 tbs reserved bacon fat (add 1 tbs butter and 1 tsp olive oil if needed), heat over medium-high. Add sliced baby bella mushrooms in a single layer and don’t stir for 2 minutes to develop color. Stir and add 1 chopped shallot, 1 tsp minced garlic, 1 tsp fresh thyme (optional), 1 tsp salt and 1/2 tsp black pepper. Cook until mushrooms are browned and softened, 4-6 minutes. Remove mushrooms to a bowl and keep warm. Wipe skillet lightly if very greasy, leaving a bit of fond for the sauce.

Make a roux

In the cleaned (or a separate) skillet over medium heat melt 2 tbs butter. Sprinkle 1 tbs flour and whisk continuously for 1 minute to cook the raw flour taste, forming a blond roux.

Add liquids

Whisk in 3 tbs whole milk to loosen the roux, then gradually whisk in 1 cup half-and-half (or heavy cream) until smooth. Bring to a gentle simmer, stirring frequently, until slightly thickened, about 3-4 minutes.

Finish the sauce

Reduce heat to low and whisk in 3/4 cup grated Parmesan until melted and smooth. Season with 1/4 tsp garlic powder, 1/2 tsp Italian seasoning, 1/2 tsp salt and 1/4 tsp black pepper. If sauce is too thick, thin with up to 2 tbs extra milk. Taste and adjust seasoning.

Combine mushrooms & bacon with sauce

Add the sautéed mushrooms and crumbled bacon into the cream sauce and stir to combine. Warm through 1-2 minutes so flavors meld.

Assemble and melt Asiago

Place the rested grilled chicken breasts on a serving plate or individual plates. Spoon a generous portion of the mushroom-Parmesan cream and bacon mixture over each breast. Sprinkle about 1/4 cup grated Asiago cheese over each (total 1/2 cup) and, if desired, place under a broiler or use a kitchen torch for 1-2 minutes just until Asiago melts and lightly browns. Watch carefully to avoid burning.

Garnish and serve

Finish with 1 tbsp chopped fresh parsley and 1/2 tsp lemon zest if using. Serve immediately alongside your chosen sides (vegetables, mashed potatoes, or pasta).