Skillet Chicken and Asparagus with Provolone Cheese Sauce and Bacon

Ingredients

• 4 boneless skinless chicken breasts, pounded with the flat side of a meat mallet to just under 1/2-inch thickness
• 1 1/2 tsp Italian seasoning
• Salt and freshly ground black pepper
• 3 Tbsp olive oil, divided
• 5 oz. bacon, chopped
• 1 lb thin asparagus, woody ends trimmed, halved
• 1 Tbsp minced fresh garlic
• 1 Tbsp butter
• 1 Tbsp all-purpose flour
• 1 cup milk
• 5 slices Cache Valley Cheese Provolone Cheese, chopped into pieces and separated, 3 oz. total
• 2 Tbsp freshly, finely shredded Parmesan cheese, optional

Directions

1. Warm 1 1/2 Tbsp olive oil in a 12-inch skillet over medium-high heat. Sprinkle the chicken on both sides with salt, pepper, and Italian seasoning. Add the chicken to the pan and cook for about 5 minutes on each side, until the middle reaches 165 degrees. Transfer the chicken out of the skillet and tent it with foil so it stays warm.
2. As the chicken cooks, place the bacon in a medium non-stick skillet over medium-high heat. Cook, turning it now and then, until it is done, about 6 – 8 minutes. Move the bacon to a paper towel-lined plate to drain.
3. In the same skillet you used for the chicken, heat the remaining 1 1/2 Tbsp olive oil over medium heat. Add the asparagus, sprinkle it lightly with salt, and cook, tossing occasionally, until it is tender but still has a little snap, about 4 minutes. Stir in the garlic and cook for 30 seconds more.
4. While the asparagus is on the stove, melt the butter in a small saucepan over medium heat. Stir in the flour and cook, stirring the whole time, for 1 minute. Pour in the milk, add salt, and bring the mixture to a simmer, stirring often. Take the pan off the heat and whisk in the provolone and parmesan until smooth and melted. Serve the cheese sauce right away, or warm it again over low heat while whisking constantly, since it thickens fast as it stands.
5. Arrange the chicken and asparagus on plates, spoon the provolone sauce over everything, and finish with the bacon and pepper. Serve warm.