Creamy Asiago Chicken (Print Version)
# Ingredients:
→ Chicken Prep
01 -
1 tsp pepper
02 -
3 tbsp butter
03 -
1 lb skinless, boneless chicken breasts
04 -
1 tbsp olive oil
05 -
1/2 cup flour
06 -
1 tsp salt
→ Sauce Ingredients
07 -
1/2 cup shredded Asiago cheese
08 -
1/2 cup cream (heavy)
09 -
1 tsp dried parsley
10 -
1 1/2 cups white wine (dry)
11 -
2 garlic cloves, chopped fine
12 -
2 cups mushrooms, halved
13 -
1 tsp onion powder
14 -
1 tbsp olive oil
# Instructions:
01 -
Wrap the chicken in plastic, then pound it to about a quarter-inch thickness with a meat mallet. Slice each breast into smaller 'tender-style' strips. Dust the pieces with the flour, salt, and pepper mix, and leave them aside for now.
02 -
Add 1 tbsp olive oil and butter to a big skillet over medium heat. Once heated up, toss in the chicken pieces, cooking for roughly 4 minutes on each side until golden brown. Take them out and keep them somewhere warm.
03 -
In the same skillet, toss in olive oil, mushrooms, garlic, and onion powder. Stir for a bit until the mushrooms get a lovely brown shade.
04 -
Pour the wine in and scrape the skillet bottom to loosen any brown bits stuck. Return the chicken to the pan, sprinkle on the parsley, and stir gently.
05 -
Let it come to a boil first, then turn the heat low, cover the skillet, and allow everything to simmer for about 15 minutes.
06 -
Take the chicken out again and set aside for now. Stir the cream into the sauce and keep it on low heat. Add Asiago cheese while stirring gently until the mixture becomes a rich, cheesy sauce.
07 -
Finally, put the chicken back in, warm it up for a minute or so, and serve immediately. Enjoy while hot!
# Notes:
01 -
Use chicken broth instead of white wine if you'd like to skip the alcohol.
02 -
Want a bolder taste? Add a splash of Parmesan or more Asiago.
03 -
Tastes great paired with roasted veggies, rice, or pasta!