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When tender chicken meets the velvety Asiago sauce, you'll get a luxurious homemade dish that rivals any restaurant. Earthy mushrooms add dimension while the white wine cuts through the creaminess with just enough tang.
I stumbled on this gem during my cooking classes and now it's my secret weapon for wowing guests. My family loves this sauce so much they want it on everything we eat.
Key Ingredients:
- Chicken breasts: Go for similar-sized cuts so they cook evenly
- Asiago cheese: Look for ones aged 9-12 months for the best melt
- White wine: Pick a dry one you'd actually drink, Pinot Grigio works great
- Mushrooms: Cremini gives more flavor punch than regular white ones
- Heavy cream: Don't try to lighten up with half-and-half, it won't work
- Fresh garlic: The jarred stuff just isn't the same here
Cooking Steps:
- Getting Chicken Ready:
- Sandwich chicken between plastic sheets and flatten to ¼-inch. Sprinkle with salt and pepper, then coat in flour mixed with onion powder.
- First Cooking Stage:
- Warm olive oil and butter in a big skillet over medium-high. Cook chicken until golden, about 4-5 minutes each side. Take out and set aside.
- Flavor Building:
- Using the same pan, pour in leftover oil. Cook mushrooms and garlic until they turn golden brown, roughly 5 minutes. Add a sprinkle of dried parsley.
- Making it Tangy:
- Pour in white wine, scrape up all the tasty bits. Let bubble until half the liquid is gone, around 5 minutes. Put chicken back in, cover, and let cook for 15 minutes.
- Creating the Magic:
- Take chicken out again. Pour in heavy cream and let bubble for 3 minutes. Slowly mix in Asiago and Parmesan if you want, until everything's smooth.
- Bringing it Together:
- Drop chicken back in, cover with sauce. Let everything warm up for 2-3 minutes.
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The cheese makes all the difference here. My grandma from Italy always told me aged Asiago gives you that perfect mix of tangy and smooth flavors.
Getting The Sauce Right:
Your sauce should stick to a spoon but still drip off nicely. If it gets too thick, just add a splash of pasta water or broth.
Picking Your Wine:
Go for something dry like Pinot Grigio or Sauvignon Blanc. The slight tartness cuts through all that rich cheese.
Ways To Serve:
It's amazing over fettuccine or next to some roasted veggies. In the warmer months, I throw in fresh herbs from my backyard.
Prep Ahead Tricks:
You can fix the parts separately up to a day ahead. When warming the sauce, do it slowly and maybe add a splash of cream.
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This dish blends the best of Italian and French cooking in one pan. Something magical happens when wine, cream, and aged cheese come together, creating something that's fancy but still feels like comfort food.
Frequently Asked Questions
- → What can I use instead of wine?
- You can swap the wine for chicken broth for a similar taste.
- → How do I keep the sauce creamy?
- Use low heat when adding the cream and cheese, stirring gently so it blends smoothly.
- → Can I skip pounding the chicken?
- You can use pre-sliced chicken cutlets and skip that step entirely.
- → What sides work best with this?
- Pair it with mashed potatoes, pasta, or roasted veggies.
- → Can I prepare this in advance?
- Sure, just reheat on low with a splash of cream to keep the sauce smooth.