Mushroom Asiago Chicken (Print Version)
Tender chicken with mushrooms in a rich white wine and asiago cheese sauce, perfect for an elegant weeknight dinner.
# Ingredients:
→ Main Ingredients
01 -
1 lb boneless skinless chicken breast, about 2 large pieces
02 -
2 cups mushrooms, cut in half
03 -
1 clove garlic, minced
04 -
3 sprigs thyme, fresh
05 -
1 1/2 cups dry white wine
06 -
1/2 cup seasoned flour (see below for details)
07 -
2 tablespoons butter
08 -
2 tablespoons olive oil
09 -
1/2 cup heavy cream
10 -
1/3 cup shredded Asiago cheese
11 -
1/2 teaspoon salt, or to taste
12 -
1/4 teaspoon pepper, or to taste
→ Seasoned Flour
13 -
1/2 cup all-purpose flour
14 -
1 teaspoon salt
15 -
1/2 teaspoon black pepper
# Steps to Follow:
01 -
Pound chicken breasts with a meat mallet between two sheets of waxed paper or plastic wrap until the meat is uniform in thickness, about 1/4-inch. Cut into serving-sized pieces (2 or 3 pieces per breast).
02 -
Heat butter with 1 tablespoon of olive oil in a deep, heavy skillet over medium heat.
03 -
Dredge chicken in seasoned flour. Add to hot oil and butter in the skillet. Sauté until golden on each side, about 5 minutes per side. Remove from the pan and set aside.
04 -
Add the remaining olive oil to the hot skillet. Sauté mushrooms and garlic until mushrooms begin to brown.
05 -
Add white wine to the skillet, scraping up all the browned bits from the bottom of the pan. Bruise the thyme by twisting it or hitting it with the dull side of a knife and add it to the mushroom and wine mixture.
06 -
Add the chicken back to the pan. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes.
07 -
Remove the chicken from the pan. Add the heavy cream and heat through. Stir in the Asiago cheese (adjust the amount based on desired flavor intensity). Cook on low heat, stirring constantly, until the cheese melts and the sauce is reduced by half.
08 -
Add the chicken back to the pan and heat through. Garnish with fresh thyme sprigs. Serve over your choice of pasta.