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Mushroom Asiago Chicken Recipe

Mushroom Asiago Chicken Recipe
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★★★★★

5 from 25 reviews

A creamy and flavorful Mushroom Asiago Chicken recipe featuring tender chicken breasts sautéed with mushrooms, garlic, and fresh thyme, then simmered in a rich Asiago cheese and white wine sauce. Perfect served over pasta for a comforting and elegant meal.

Ingredients

Scale

Chicken

  • 1 lb boneless skinless chicken breast (about 2 large)
  • 1/2 cup seasoned flour (1 tsp salt and 1/2 tsp black pepper mixed with all-purpose flour)
  • 2 tbs butter
  • 2 tbs olive oil (divided)
  • 1/2 tsp salt (or to taste)
  • 1/4 tsp pepper (or to taste)

Mushroom Sauce

  • 2 cups mushrooms (cut in half)
  • 1 clove garlic (minced)
  • 3 sprigs thyme (fresh)
  • 1 1/2 cups dry white wine
  • 1/2 cup heavy cream
  • 1/3 cup shredded Asiago cheese

Instructions

  1. Pound and prepare chicken: Pound the chicken breasts between two sheets of waxed paper or plastic wrap until about 1/4-inch thick and uniform to ensure even cooking. Cut each breast into 2 or 3 serving-sized pieces.
  2. Heat butter and oil: In a deep, heavy skillet or sauté pan, heat 2 tablespoons of butter together with 1 tablespoon of olive oil over medium heat.
  3. Dredge and sauté chicken: Coat the chicken pieces in the seasoned flour mixture (all-purpose flour combined with salt and pepper). Add chicken to the hot butter and oil in the skillet and sauté until golden brown on each side, about 5 minutes per side. Remove chicken from the pan and set aside.
  4. Sauté mushrooms and garlic: Add the remaining 1 tablespoon of olive oil to the skillet. Sauté the mushrooms and minced garlic until the mushrooms begin to brown, about 4-5 minutes.
  5. Deglaze with wine and add thyme: Pour in the white wine, scraping the bottom of the pan to release any browned bits. Bruise the thyme sprigs by twisting or lightly crushing them and add to the mushroom and wine mixture.
  6. Simmer chicken: Return the chicken pieces to the pan. Bring the mixture to a boil, then reduce the heat, cover, and let simmer for 15 to 20 minutes until chicken is cooked through and flavors meld.
  7. Remove chicken and prepare sauce: Take the chicken out of the pan and set aside. Stir in the heavy cream and heat through gently.
  8. Add Asiago cheese and reduce sauce: Stir in the shredded Asiago cheese over low heat, stirring constantly until melted. Continue cooking until the sauce reduces by about half, thickening naturally. Alternatively, thicken with 1 tablespoon instant flour or cornstarch mixed with 2 tablespoons water, but reduction provides better flavor.
  9. Reheat chicken: Add the chicken pieces back into the pan with the sauce and heat through until warm.
  10. Garnish and serve: Garnish with fresh thyme sprigs and serve the Mushroom Asiago Chicken over your choice of pasta for a delicious meal.

Notes

  • If Asiago cheese flavor is too strong, reduce quantity to 1/4 cup for a milder taste.
  • Please ensure chicken is cooked through (to an internal temperature of 165°F) before serving.
  • This dish pairs well with a dry white wine like Sauvignon Blanc or Pinot Grigio.
  • For a lower-fat version, substitute heavy cream with half-and-half or a lighter cream option.
  • The recipe can be prepared ahead by making the sauce separately and reheating gently with the chicken before serving.

Nutrition

Keywords: Mushroom Asiago Chicken, creamy chicken recipe, white wine chicken, chicken with mushrooms, Asiago cheese chicken, easy dinner recipe

Find it online: https://biteandenjoy.com/mushroom-asiago-chicken-recipe-2/