Description
- Savor the rich taste of chicken in creamy Asiago mushroom sauce—easy, elegant, and perfect for any dinner.
Ingredients
- 1 lb boneless chicken breast (about 2 large)
- 2 cups mushrooms, halved
- 1 clove garlic, minced
- 3 sprigs of fresh thyme
- 1 1/2 cups dry white wine
- 1/2 cup seasoned flour (recipe below)
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1/2 cup heavy cream
- 1/3 cup shredded asiago cheese
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper (or to taste)
- Seasoned Flour:
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Prepare the Chicken: Pound the chicken breasts with a meat mallet between two sheets of waxed paper or plastic wrap until the meat is about 1/4 inch thick. Cut the chicken into smaller pieces (2 or 3 pieces per breast).
- Heat the Pan: Melt the butter with 1 tablespoon of olive oil in a deep, heavy skillet or sauté pan over medium heat.
- Dredge and Cook the Chicken: Coat each piece of chicken in the seasoned flour mixture. Add the chicken to the hot pan and sauté until each side is golden brown, about 5 minutes per side. Once done, remove the chicken from the pan and set aside.
- Cook the Mushrooms: Add the remaining tablespoon of olive oil to the skillet. Sauté the mushrooms and garlic until the mushrooms are nicely browned.
- Deglaze the Pan: Pour in the white wine, scraping up any browned bits from the bottom of the pan to deglaze it. Lightly bruise the thyme by twisting it or pressing it with the back of a knife, then add it to the mushroom and wine mixture.
- Simmer the Chicken: Return the chicken to the pan, bringing the mixture to a boil. Reduce the heat, cover the pan, and let it simmer for 15-20 minutes.
- Make the Sauce: Once the chicken is cooked, remove it from the pan again. Stir in the heavy cream, and then add the shredded asiago cheese. Cook over low heat, stirring constantly, until the cheese is fully melted and the sauce thickens. Continue to cook until the sauce has reduced by half. If you prefer a quicker method, you can thicken the sauce with a mixture of 1 tablespoon cornstarch and 2 tablespoons water, but allowing it to reduce naturally will yield a richer flavor.
- Finish and Serve: Return the chicken to the pan to warm through before serving. Garnish with fresh thyme sprigs and serve over your favorite pasta for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 35 minutes