Asiago Chicken with Bacon Cream Sauce

Ingredients

• Bacon

  Raw, cured pork

  8 strip or 96g

• Chicken breast

  Broilers or fryers, meat only, raw

  24 oz or 680g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  1 tbsp or 14g

• Garlic

  Raw

  4 cloves, minced or 12g

• Chicken stock

  Soup, home-prepared

  1 cup or 240g

• Lemons

  Raw, with peel

  4 slice (1/8 of fruit) or 54g

• Half and half cream

  Fluid

  1 cup or 242g

• Asiago Cheese

  Boar's Head

  2 oz or 57g

• Parsley

  Raw

  2 tbsp or 8g

Directions

1. Cook the bacon in a skillet over medium-high heat until crispy. Drain, chop, and set aside.
2. Season the chicken with salt and pepper. Heat the vegetable oil in the skillet over medium-high heat. Brown the chicken breasts for about 2 minutes on each side, then remove from the skillet.
3. Add minced garlic to the skillet and cook on medium heat for about 30 seconds. Deglaze the pan with a small amount of chicken stock, then add the remaining stock.
4. Add half of the chopped bacon to the chicken broth. Return the chicken to the pan, arranging lemon slices around the breasts. Simmer on low heat, covered, for about 20 minutes until the chicken is cooked through.
5. Remove the chicken and lemon slices from the skillet. Add half and half to the skillet, bring to a boil, and stir in the shredded Asiago cheese until melted. Reduce to simmer, return chicken to the skillet, and reheat.
6. Serve the chicken with sauce spooned over it, garnished with remaining bacon and parsley.

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