Creamy Mushroom Asiago Chicken
Creamy Mushroom Asiago Chicken (4 Servings)
- 1 lb. boneless skinless chicken breast
- 2 cups mushrooms, sliced
- 2 tbsp. extra virgin olive oil
- 1 ½ cups dry white wine
- 3 sprigs fresh thyme
- 1 garlic clove, minced
- ½ cup all-purpose flour
- ½ cup asiago cheese, shredded
- 2 tbsp. butter
- ½ cup heavy cream
- Sea salt, to taste
- Fresh ground black pepper, to taste
Between 2 sheets of waxed paper, pound the chicken with a mallet until it has uniform thickness; about ¼-inch.
Cut the chicken into thin pieces; about 2 or 3 pieces per breast.
Heat the butter with 1 tbsp. of the olive oil in a large skillet over medium heat.
In a large bowl, mix a ½ cup of the all-purpose flour with 1 tsp. of salt and 1 tsp. of pepper to season the flour.
Coat the chicken breast in the seasoned flour and add them to the skillet.
Sauté the chicken breasts until they are golden on each side; about 5 minutes per side.
Remove the chicken from the skillet and set aside.
Add the remaining olive oil to the hot skillet.
Sauté the mushrooms and garlic until the mushrooms begin to brown.
Add the white wine to skillet.
Bruise the fresh thyme by twisting it between your fingers and add it to the skillet.
Add the chicken breasts back to the skillet.
Bring the ingredients to a boil and then reduce the heat.
Cover the skillet and let the ingredients simmer for 15-20 minutes.
Remove the chicken from the skillet.
Add the heavy cream and mix until the ingredients are well combined; around 5 minutes.
Add the asiago cheese.
Continue cooking, continually stirring over low heat until the asiago cheese melts.
Continue cooking until sauce is reduced by about half.
Add the chicken back to the pan and let it cook for a few more minutes, or until the chicken is well heated.
Garnish the creamy mushroom asiago chicken with sprigs of fresh thyme.
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