Roast Chicken Breast with Asiago Chasseur Sauce
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: American, French
- Cuisine: Dinner
Description
There is nothing like a crispy, roast chicken on a cool fall evening. This dish is super simple and only requires about 15 to 20 minutes of hands on time. Just heat up your oven and pop the chicken in for about 45 minutes. When the chicken is about halfway done, make the sauce. Easy peasy!
To save time and make life just a little easier on my soul, I like to buy the pre-made mashed potatoes from the refrigerated section of the grocery store (not that yucky powdered kind). I add a tablespoon of butter and a little shake of garlic salt, and they taste delicious… almost as good as homemade. But, why add the extra burden of homemade mashed potatoes in the middle of the week when you can just pop one or two containers of store-bought mashed potatoes?
I have come to love split chicken breast. Because the bones are left in, the meat retains so much juice and flavor. About 15 minutes before the chicken is done cooking, through halved shallots on the pan to soak up all the juices and get lightly caramelized.
The sauce is so delicious with the combination of Asiago and sun-dried tomatoes, which pair nicely with spinach and mushrooms. Talk about a well-rounded, vitamin-packed meal!
If you’re not feeling mashed potatoes, make some rigatoni instead!
Enjoy!
Ingredients
4 bone-in, skin-on split chicken breasts
3 cups spinach
2 pints sliced mushrooms
½ cup sun-dried tomatoes, oil reserved
8 small shallots, halved
3 large garlic cloves, minced
1 TB fresh thyme
1 cup chicken broth
½ cup white wine
½ cup heavy whipping cream
1 cup Asiago, shredded
olive oil
salt and pepper
Instructions
Preheat oven to 425°
Place the chicken on baking sheets a coat in olive oil and sprinkle with salt and pepper. Place in oven and cook 45 to 50, or until an internal temperature reads 165°. After about half an hour, add the shallots to the pan.
Meanwhile, make the sauce. Heat a cast iron pan over medium heat. When hot, add the sun-dried tomatoes with the oil. Add the mushrooms and cook about 2 minutes, or until just starting to golden. Add in the garlic and thyme, cooking until fragrant ~ about 1 minute.
Add in the wine and cook until slightly reduced. Add in half of the spinach, stirring occasionally until cooked down. Repeat with the remaining spinach. Add in the chicken broth and cream, bringing to a light boil. Add in the Asiago, stirring until fully melted. Reduce the temperature to low and simmer, stirring occasionally until the chicken is done.
Serve the chicken over mashed potatoes or pasta. Dish over the sauce, spinach, sun-dried tomatoes, and mushrooms. Serve!
Keywords: Roast Chicken, Asiago Sauce, Sauce Chasseur, Asiago and Sun-dried Tomatoes
