Mushroom Asiago Chicken
A delightful dish combining juicy chicken breasts with rich cream, earthy mushrooms, and sharp Asiago cheese, perfect for dinner parties or cozy meals at home.
Ingredients
Main Ingredients
- 4 pieces Boneless Skinless Chicken Breasts Fresh chicken breasts work best.
- 1 cup Seasoned Flour For dredging chicken.
- 8 ounces Fresh Mushrooms Sliced or chopped.
- 4 cloves Garlic, minced Provides flavor.
- 2 sprigs Thyme Fresh thyme enhances flavor.
- 1/2 cup Dry White Wine For deglazing the skillet.
- 2 tablespoons Butter For cooking the chicken.
- 1 tablespoon Olive Oil For cooking.
- 1 cup Heavy Cream Makes the sauce creamy.
- 1 cup Asiago Cheese, grated Adds rich flavor.
- to taste Salt Seasoning.
- to taste Pepper Seasoning.
Instructions
Preparation
- Start by seasoning the flour with salt and pepper. Dredge each chicken breast in the seasoned flour, coating both sides well.
Cooking
- In a large skillet, heat the olive oil and butter over medium heat. Once hot, add the chicken breasts, cooking until golden brown on both sides, about 6-7 minutes per side. Remove from the skillet and set aside.
- In the same skillet, add the mushrooms and garlic, sautéing until the mushrooms are tender. Pour in the dry white wine and cook for 2-3 minutes to reduce.
- Add the thyme and heavy cream to the skillet, stirring well. Bring to a simmer, then stir in the grated Asiago cheese until melted and smooth.
- Return the chicken breasts to the skillet, spooning the creamy sauce over them. Simmer for another 5 minutes until heated through.
Notes
For extra flavor, add a splash of lemon juice or a sprinkle of red pepper flakes. Customize by adding spinach or sun-dried tomatoes to the sauce. Serve with crusty bread to soak up the creamy sauce.