Chicken with Asiago Cream Sauce

Ingredients:

• 2 tablespoons vegetable oil
• 1 pound skinless, boneless chicken breasts, cubed
• 2 ¼ cups heavy cream, divided
• 1 cube chicken bouillon, crumbled
• ¾ cup grated Asiago cheese
• ½ tablespoons cornstarch
• 2 tablspoons butter
• ¼ cup chopped prosciutto
• 1 tablespoon chopped fresh garlic
• ¼ cup sliced mushrooms
• ½ tablespoon parsley flakes

Directions:

1. Heat 2 T. vegetable oil in a skillet over medium-high heat. Cook and stir chicken cubes, reducing heat if necessary, until no longer pink in the center and juices run clear. Set aside.
2. In a medium saucepan, bring 2 cups cream to a simmer, stirring often.  Whisk in bouillon and cheese until well blended and bouillon has dissolved completely. Dissolve cornstarch in 2T. water, and whisk into mixture. Cook and stir 2 more minutes, then remove from heat and set aside.
3. Melt butter in a medium skillet over medium-high heat. Stir in prosciutto, garlic, and mushrooms. Cook until mushrooms are tender, about 3 minutes.  Add chicken, reduce heat, and continue cooking until chicken is heated through. Add cream sauce. Add remaining ¼ cup cream and parsley flakes.  Heat through.
4. Serve with pasta.

Yield: 6 servings