Mushroom Asiago Chicken

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Mushroom Asiago Chicken is a classic example of why French cuisine is so beloved. Rich, creamy, sumptuous, folks, it just doesn’t get any better than a warm plate of delicious Mushroom Asiago Chicken.

Mushroom Asiago Chicken

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Mushroom Asiago Chicken Recipe-

  • 1 lb. boneless skinless chicken breast halves (2 large breasts)
  • 2 tbsp. butter
  • 2 tbsp. extra virgin olive oil, divided
  • 2 cups white button mushrooms, cut in half (fresh if you can get them, or dried mushrooms, rehydrated, will work fine as well)
  • 2 large cloves garlic, minced
  • 3 sprigs fresh thyme, or 2 tsp. dried thyme
  • 1½ cups dry white wine (a good Sauvignon Blanc is recommended)
  • ½ cup seasoned flour (see below)
  • ½ cup heavy cream
  • ¼-½ cup freshly shredded aged Asiago Cheese
  • ½ tsp. salt, or to taste
  • ¼ tsp. pepper, or to taste
Seasoned Flour-
  • ½ cup all-purpose flour
  • 1 tsp. salt
  • ½ tsp. 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.)
  2. Heat the butter with 1 tbsp. of the olive oil in a deep, heavy skillet or sauté pan over medium heat.
  3. Dredge chicken in seasoned flour. Add to hot oil/butter in skillet. Sauté until golden on each side, about 5 minutes per side. Remove from pan.
  4. Add remaining olive oil to hot skillet. Sauté mushrooms and garlic until mushrooms begin to brown.
  5. 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.
  6. Add the chicken back to the pan. Bring to a boil, then reduce heat, cover and simmer for 15-20 minutes.
  7. 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.)
  8. 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 tbsp. water. However, the reduction will taste better.
  9. Add chicken back to pan and heat through.
  10. Garnish with sprigs of fresh thyme. Mushroom Asiago Chicken may be served over any pasta.