Ingredients:
4 boneless, skinless chicken breasts
1 cup heavy cream
1/2 cup grated Asiago cheese
2 tbsp olive oil
1 tbsp garlic powder
Salt and pepper, to taste
Directions:
Heat olive oil in a skillet over medium heat. Season chicken with salt, pepper, and garlic powder.
Cook the chicken breasts until golden brown and cooked through (about 6-7 minutes per side).
Remove chicken from the skillet and set aside.
Add heavy cream to the skillet and bring to a simmer. Stir in Asiago cheese until the sauce thickens.
Return chicken to the skillet and coat with the creamy sauce. Cook for another 2 minutes.
Serve the chicken with extra sauce on top.
