Wisconsin Cheesy Chicken

Ingredients

• 6 boneless, skinless chicken breast halves
• 1 Tbsp. olive oil
• ¼ tsp. white pepper
• ¼ tsp. kosher salt
• 4 oz. grated or crumbled cheese (I like blue or Roquefort)
• 1 clove garlic, minced
• 8 oz. sour cream
• ¼ c. parsley, chopped

Instructions

1. Season the chicken with salt and pepper.
2. In a large skillet, over medium-high heat, sauté the chicken in olive oil until browned on all sides, set aside. Reduce heat to medium, add garlic, cheese and sour cream to the pan.
3. Stir constantly to incorporate the drippings to the sauce.
4. When the cheese is melted, return the chicken to the sauce, reduce heat to low. Continue cooking for 5 minutes, until the chicken is cooked throughout.
5. Serve over a bed of cooked linguini or angel hair pasta, cooked according to package instructions, and lightly tossed with basil infused olive oil (if desired).
6. Garnish the chicken and pasta with chopped parsley.

 

We featured this recipe in the April|May 2017 issue of Wisconsin Farm Bureau Federation’s Rural Route. Photo and recipe courtesy of Katie Mattison, WFBF District 9 Coordinator.