Chicken and Broccolini with Asiago Sauce

By Rachael Ray

Ingredients:

4 pieces boneless, skinless chicken breasts
1/3 to 1/2 cup extra-virgin olive oil
Salt and freshly ground black pepper
1 bundle broccolini, trimmed of 1 inch of stem end
2 tablespoons butter
1 rounded tablespoon all-purpose flour
1 1/2 cups milk
1 cup grated Asiago cheese

 

Directions:

Pour a couple tablespoons of oil into a skillet over medium-high heat. Season the chicken with salt and pepper. Cook chicken 6 minutes on each side, turning once, until golden and juices run clear. While chicken cooks, heat 1-inch water over high heat in small high sides skillet, to a boil. Add salt and broccolini to the water and cook 3 to 4 minutes, drain and reserve. Meanwhile, heat 2 tablespoons butter over medium heat in a small sauce pot, stir flour into melted butter, cook 1 minute then whisk in milk and cook to thicken, about 2 to 3 minutes, stir in cheese and season with salt and pepper. Serve chicken topped with broccolini and pour sauce over top.
Serves: 4