Creamy Asiago Mushroom Chicken (Print Version)
# Ingredients:
→ Proteins & Bases
01 -
1/2 cup heavy cream
02 -
1 1/2 cups dry white wine
03 -
1 lb skinless boneless chicken breasts
→ Aromatics
04 -
2 cloves garlic, minced
05 -
2 cups halved mushrooms
→ Seasonings
06 -
1 teaspoon parsley
07 -
1 teaspoon salt
08 -
1 teaspoon onion powder
09 -
1 teaspoon black pepper
10 -
1/2 cup all-purpose flour
→ Fats & Dairy
11 -
1/2 cup Asiago cheese, shredded
12 -
3 tablespoons unsalted butter
13 -
2 tablespoons olive oil
# Instructions:
01 -
Slice the chicken into 3 sections after pounding it flat between sheets of plastic wrap. Coat each piece in flour.
02 -
Warm up the butter and oil in a pan. Brown the chicken in batches, about 4 minutes each side, and take out of the pan.
03 -
Using the same pan, cook the mushrooms, garlic, and onion powder until the mushrooms brown a little. Pour in the wine and deglaze the pan by scraping the bottom.
04 -
Return the chicken and sprinkle in the parsley. Let it come to a boil, then simmer covered for about 15 minutes.
05 -
Take the chicken out once more. Stir in the cream and cheese until thickened. Add the chicken back and warm thoroughly before serving.
# Notes:
01 -
You can use chicken broth if you're out of wine.
02 -
Want a cheesier taste? Toss in some extra Asiago.