Mushroom asiago chicken

Dinner tonight, July 18, 2015
Tasty and absolute delicious dish, very easy to make, and great for wowing your dinner guest.
4 servings
  • 1 lb. Boneless Skinless Chicken Breast Halves, 2 large
  • 2 tablespoons Butter
  • 2 tablespoons Olive Oil, divided
  • 2 cups Mushrooms, cut in half
  • 1 clove Garlic, minced
  • 3 Springs Fresh Thyme
  • 1 ½ cups Dry White Wine
  • ½ cup Seasoned Flour, see below
  • ½ cup Heavy Cream
  • ¼- ½ cup Shredded Asiago Cheese
  • ½ teaspoon Salt, or to taste
  • ¼ teaspoon Pepper, or to taste
  • Seasoned Flour:
  • ½ cup All-purpose Flour
  • 1 teaspoon Salt
  • ½ teaspoon Black Pepper
1) Pound chicken breast with a meat mallet between 2 sheets of waxed paper or heavy plastic wrap until meat is uniform thickness, about 1/4-inch. Cut into serving-sized pieces (2 or 3 pieces per breast.)
Heat the butter with 1 tbsp of the olive oil in a deep, heavy skillet or saute pan over medium heat.
Dredge chicken in seasoned flour. Add to hot oil/butter in skillet. Saute until golden on each side, about 5 minutes per side. Remove from pan.
Add remaining olive oil to hot skillet. Saute mushrooms and garlic until mushrooms begin to brown.
Carefully add white wine to skillet, scraping up all the browned bits that are at the bottom of the pan. (This is called "deglazing.") Bruise the fresh thyme by twisting it between your fingers or hitting it with the dull side of a knife in a few places. Add thyme to the mushroom/wine mixture in pan.
Add the chicken back to the pan. Bring to a boil, then reduce heat, cover and simmer for 15-20 minutes.
Remove chicken from pan. Add the cream and heat through. Add the asiago cheese (if you like it strongly flavored, use 1/2 cup; not as strongly flavored, use the 1/4 cup--asiago is a powerful cheese and you can even use less for just a whisper of flavor. I like it strong, so I use 1/2 cup.)
Cook, stirring constantly over low heat until cheese melts. Continue cooking until sauce is reduced by about 1/2. If you wish to skip the reduction step, you may thicken the sauce slightly with about 1 tbsp instant flour or 1 tbsp cornstarch mixed with 2 tbs water. However, the reduction will taste better. Add chicken back to pan and heat through. Garnish with sprigs of fresh thyme. May be served over any pasta.

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