Creamy Asiago Chicken (Print)
Pan-seared chicken breasts in a cheesy white wine sauce with mushrooms. A rich and impressive dinner, ready in just over half an hour.
# Ingredients:
→ Chicken Prep
01 -
3 tbsp unsalted butter
02 -
1 tbsp olive oil
03 -
1 lb chicken breasts, no skin or bones
04 -
1 tsp ground black pepper
05 -
1/2 cup all-purpose flour
06 -
1 tsp salt
→ Sauce Ingredients
07 -
2 cups sliced mushrooms
08 -
1 tsp onion powder
09 -
1 1/2 cups dry white wine
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1/2 cup Asiago cheese, shredded
11 -
1 tbsp olive oil
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2 minced garlic cloves
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1 tsp dried parsley
14 -
1/2 cup heavy cream
# Steps:
01 -
Wrap the chicken in plastic and flatten with a meat mallet till it's about 1/4 inch thick. Slice each chicken breast into three smaller pieces. Shake the pieces in a mix of flour, salt, and pepper, then leave them aside.
02 -
On medium heat, melt the butter with 1 tbsp olive oil in a deep pan. Fry the prepared chicken until each side gets browned, roughly 4 minutes per side. Set them aside once done.
03 -
Using the same pan, heat the remaining olive oil. Toss in garlic, mushrooms, and onion powder. Stir and cook until the mushrooms are golden brown.
04 -
Pour in the wine, giving the pan a good scrape to lift up the flavorful browned bits. Put the chicken back in the pan and sprinkle parsley over it.
05 -
Turn up the heat until the sauce starts bubbling, then reduce it to low. Cover the pan and let everything cook together for about 15 minutes.
06 -
Take out the chicken once more. Pour the cream into the pan and gently warm it up. Add the Asiago cheese and stir over low heat until you’ve got a smooth sauce.
07 -
Put the chicken pieces back in, coating them in the sauce. Heat briefly, then serve up while it's warm.
# Notes:
01 -
Switch the white wine for chicken stock if you’d rather skip alcohol.
02 -
For deeper flavor, throw in extra Asiago or a spoonful of Parmesan.
03 -
Great paired with roasted veggies, pasta, or even rice.