Chicken with Creamy Provel Sauce

Chicken with Creamy Provel Sauce
Chicken with Creamy Provel Sauce & Pasta

A few months ago, I went on an actual, full-fledged date with my husband. Movie and dinner date! We haven’t really had a date since due to our lack of babysitters combined with Chris’s crazy work schedule. That’s okay. That last date was pretty fabulous. One of the best parts of our date was the meal we ate at a local Italian place, Bella Milano. It was delicious! I had the Chicken Milano which I thought was heavenly. I enjoyed it so much that I decided I needed to create my own version.  I typically don’t create my own recipes. I like working with one that I can cook as written or even tweak a bit. So, I found myself contemplating the recipe and how to do it. Finally, I got my nerve up and tried to make my version of that very tasty chicken dish.

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Pounded out chicken breasts

The first thing I did was get chicken breasts and pound them thin. (You can also butterfly them, if you wish.) I seasoned each breast with kosher salt and pepper evenly on each side.  In a large Ziploc bag, I put about 1/4 cup flour. I placed each breast in the bag and shook it until the breasts were lightly coated.  I melted 2 Tbsp of unsalted butter in a large skillet (med/low heat). Once the butter melted, I added the chicken, allowing it to brown on both sides as well as cook through.

Chicken in the pan browning
Chicken in the pan browning

While the chicken was cooking, I started work on the creamy provel sauce with wine. Provel is a yummy cheese that you can only find in St. Louis and the surrounding area. I adore it, especially on pizza! Provel is a combination of Swiss, provolone, and white cheddar cheese. There really is nothing quite like it.  Knowing that provel is a key component in this recipe, if you go to this link, you will find a quick “recipe” so you can create your own.

Melting butter in the saucepan
Melting butter in the saucepan

I started the sauce off making a roux by melting 2 Tbsp unsalted butter in a saucepan over med/low heat. I mixed in 2 Tbsp flour and allowed the mixture to heat for a minute or two. Next, I slowly added 1 cup of milk, whisking as I went to make sure everything was nicely blended. Continuing to stir, I allowed this sauce to slowly thicken. After a couple of minutes, I added 1/2 cup provel cheese (or you can add the substitution).  Once the cheese melted, I added 1/3 cup of white wine, salt to taste and dash of pepper.  I whisked everything together and lowered the heat as low as possible.

Milk added and now thickening.
Milk added and now thickening.
Add in the provel and let it melt
Add in the provel and let it melt

At this point, the chicken was done. I removed it from the heat and placed the breasts on a serving dish. I poured the sauce into a bowl and served everything with a side of pasta. When serving the dish, I spooned  the sauce over the chicken and the pasta. I’ll be honest here. I only did that with the pasta because it was quicker and easier for me to do that than create an alfredo or butter sauce. I will likely do that next time though.

The completed creamy provel cheese sauce!
The completed creamy provel cheese sauce!

My husband and I really enjoyed the sauce I created! It tasted pretty fabulous, particularly on the chicken! (It was so-so on the pasta.)  I do have a few changes to make next time. I may not put in a full cup of milk next time. Instead, I may do 1/2 cup milk and 1/2 cup chicken broth instead. While the sauce was good, it was almost too rich for my DH. I think adding broth would help “thin” it out a bit. I will also sauté some mushrooms and add them to the sauce as well on my next attempt. Until then, I am quite proud of what I did come up with on my own.

Chicken with Creamy Provel Sauce
Serves 4
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Chicken
  1. 3-4 chicken breasts, pounded thin
  2. 1/4 cup flour
  3. 2 Tbsp unsalted butter
  4. Kosher salt & pepper
Creamy Provel Sauce
  1. 2 Tbsp unsalted butter
  2. 2 Tbsp flour
  3. 1 cup milk
  4. 1/2 cup Provel (or substitute)
  5. 1/3 cup white wine
  6. Salt & pepper to taste
Instructions
  1. Season chicken with salt & pepper on both sides. Then, coat chicken lightly with flour.
  2. Melt 2 Tbsp butter in a large skillet then brown and cook chicken, about 7 minutes per side. When done, put to the side and keep warm.
  3. In a saucepan, melt remaining butter. Add flour and mix well. Let it cook for a couple of minutes.
  4. Whisk in milk, then allow the sauce to thicken for a couple of minutes. Add the cheese and allow to melt fully.
  5. Add in salt, pepper, and wine. Stir often and allow to thicken.
  6. Spoon sauce over chicken and serve!
Notes
  1. Substitution for Provel: http://www.food.com/recipe/provel-cheese-st-louis-pasta-pizza-lasagna-yum-382006
Adventures of a Jayhawk Mommy http://jayhawkmommy.com/

 

About Denise

Hi! I'm Denise, a 40+ year old SAHM trying to navigate the world of motherhood. I blog about parenting, food, and have been featured a few times on BlogHer. I enjoys solving mysteries (Okay..reading mysteries or watching them on TV), cooking, and drinking way too much caffeine than I should. Basically, anything I needs to do to survive the toddler years.

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  1. I was going to suggest substituting half N half for the milk until I saw that your hubbie thought it was pretty rich as is. Keep the recipe for the next chapter of the family recipe book.

  2. Sounds yummmmmmm. I would use mozzarella and parmesan and Romano … but then I am from NYC!

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