Creamy Mushroom Asiago Chicken
A tender chicken dish bathed in a rich, creamy sauce with earthy mushrooms and sharp Asiago cheese, perfect for family dinners or special occasions.
Ingredients
Main Ingredients
- 4 pieces Boneless Skinless Chicken Breasts Tender and lean protein.
- 1 cup Seasoned Flour For dredging the chicken.
- 8 ounces Mushrooms Fresh mushrooms add depth of flavor.
- 4 cloves Garlic Minced for additional flavor.
- 2 sprigs Thyme Fresh herbs for seasoning.
- 1/2 cup Dry White Wine or Chicken stock For deglazing the skillet.
- 2 tablespoons Butter For sautéing.
- 1 tablespoon Olive Oil For cooking the chicken.
- 1 cup Heavy Cream Makes the sauce creamy and rich.
- 1 cup Asiago Cheese Sharp cheese that melts well.
- Salt to taste
- Pepper to taste
Instructions
Cooking Steps
- Start by seasoning the chicken breasts with salt and pepper. Dredge each piece in seasoned flour, coating them well.
- In a large skillet, heat olive oil and butter over medium heat. Once melted, add the chicken breasts and cook for 5-7 minutes on each side until golden brown. Remove them from the skillet and set aside.
- In the same skillet, add the chopped mushrooms and cook for about 4 minutes until softened. Add minced garlic and thyme, cooking for an additional minute.
- Pour in the dry white wine or chicken stock, scraping the bottom of the skillet. Allow it to simmer for about 2 minutes.
- Lower the heat and stir in the heavy cream. Gradually whisk in the Asiago cheese until melted and smooth.
- Return the chicken to the skillet, coating it in the creamy sauce. Cook for another 5 minutes until the chicken is heated through.
Notes
For flavor enhancement, add a pinch of crushed red pepper for a subtle kick. Customize the dish by adding spinach or sun-dried tomatoes for additional texture. Consider serving it over a bed of mashed potatoes or polenta for a heartier option.