This Asiago Cream Sauce can be used with chicken or pork chops. Easy, delicious, and plenty of Asiago cheese flavor in the cream sauce, which compliments the chicken.
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Today, I had to make a quick meal in 30 minutes. I was pretty close to making it.
Here was my menu.
I made baked potatoes in the microwave in a bag. Then I made a salad and made my Ultimate Creamy Salad Dressing. Then I made this chicken with the Asiago Cream Sauce (from frozen chicken).
Why cooking right from frozen?
Well, if I planned ahead, I would properly thaw the food. However, as usual, I got into the car from work and it was the first time that the dinner menu popped into my head. This happens a lot it seems. However, since It is not safe to let your meat thaw on the counter; Meat and other things are cooked from the frozen state. It certainly would be better if I took the time to plan ahead and put it in the refrigerator a day or so ahead of time to thaw. The chicken is topped with the Asiago cream sauce and then the pan-fried button mushrooms.
Our Go-To Rolls for Special Occasions
Hawaiian dinner rolls that were in the freezer were also on the menu for this evening. We love these rolls and I took them out of the freezer and just left them sit on the counter. By the time that the other food was ready, the rolls were thawed. That’s what I call easy.
We have a local cheese plant nearby that produces award-winning Asiago cheese. If you are not that lucky, you can still get this delicious cheese here. .
If you are not familiar with Lawry’s seasoned salt that I used in the recipe it gives food a delightful salty, yet savory taste.
I think the family liked it. There were no left overs to put in the refrigerator.
Asiago Cream Sauce and Chicken
- 6 Breasts Chicken
- 1 TBL Oil
- Pinch Lawry’s Seasoned Salt
- Pinch pepper
- 2 TBL butter
- 1 1/2 TBL flour
- 1 1/2 Cups milk
- 2 oz. Asiago Cheese I just cut it up is smaller pieces prior to adding so it would melt faster
- Pinch salt
- Pinch pepper
- In a large pan, put the oil in the bottom. Add the frozen chicken and cover. Cook on medium-high heat. At first, your chicken will not look very appetizing, but in the end, it will look great and taste great.
- Turn the chicken approximately every 5 minutes. When the chicken has been cooking approximately 10 minutes, it will look like this picture. Still not very appetizing, but it will get there. At this point, uncover the pan as the chicken breasts are now thawed. Now you want to cook out the liquid and start to caramelize the chicken in the pan and start building that flavor.
- In another 10 minutes of cooking, the chicken breasts should be done. I removed from the heat to let the meat rest. In the meantime, I started the Asiago Sauce.
- Using the same plan that the chicken was cooked in, dissolve the butter.
- Once the butter was dissolved, add the flour and stir cooking for approximately 1-2 minutes. This removes the flour taste and merges the flour with the butter.
- Add the milk, salt, and pepper to this mixture and continue to stir. I use a fork to stir as it seems to break things up a bit and help smooth the sauce. You can see how the sauce is starting to come together and also loosen up any pan drippings which adds good flavor. This is actually called a Roux Sauce at this point.
- Then I cut up the Asiago cheese and add that. I continue to stir until that is melted. Notice how velvety the sauce has become. It tastes very good just like this.
- I plate the chicken, spoon some Asiago Cream Sauce on top, and finish off with the fried mushrooms.
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I hope that you liked this recipe. If you are looking for more ideas on what to make, here are a few other recipes that you may enjoy.