Mushroom Asiago Chicken
A cozy, speedy skillet meal with tender chicken in asiago cream sauce, ready in about 30 minutes.
Ingredients
Protein
- 1.5 pounds boneless, skinless chicken breasts
Vegetables
- 2 cups mushrooms, sliced or halved
- 3 cloves garlic, minced
Spices & Dry
- 1 teaspoon dried thyme
- 0.5 cup all-purpose flour For dredging chicken
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon onion powder
Fats & Liquids
- 3 tablespoons butter
- 2 tablespoons olive oil
- 1.5 cups dry white wine Use one you'd enjoy drinking
- 0.5 cup heavy cream
Cheese & Garnish
- 0.5 cup shredded asiago cheese
- Fresh parsley for garnish
Instructions
Preparation
- Mix the flour, salt, and pepper in a shallow dish. Pound the chicken breasts to an even thickness if needed.
- Dredge the chicken in the seasoned flour, shaking off any excess.
Cooking Chicken
- In a large skillet, heat 2 tablespoons of butter and 1 tablespoon of olive oil over medium-high heat.
- Add the dredged chicken and cook for 5 minutes per side until golden brown. Remove the chicken from the skillet and set aside.
Cooking Vegetables and Sauce
- Add the remaining olive oil to the same skillet. Toss in the mushrooms and garlic, sautéing for 3-5 minutes until the mushrooms begin to brown.
- Pour in the white wine and scrape up all the flavorful browned bits from the bottom of the pan.
- Add the fresh thyme sprigs, bruising them to release their aroma.
Finishing Touches
- Return the chicken to the skillet, bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 15-20 minutes until cooked through.
- Remove the chicken from the pan and add the heavy cream. Stir in the shredded asiago cheese and cook on low heat until melted and the sauce has thickened.
- Continue cooking until the sauce reduces by half and reaches a creamy consistency.
- Return the chicken to the pan for 1-2 minutes to heat through, garnish with fresh herbs, and serve.
Notes
Serve over buttered egg noodles, mashed potatoes, or rice. A simple green salad pairs nicely for brightness. For more elaborate dinners, try pairing with roasted asparagus.