Creamy Mushroom Asiago Chicken

Ingredients

• 1 lb boneless, skinless chicken breasts
• 1 tsp onion powder
• 1 tsp parsley
• 1½ cups dry white wine
• 2 cups mushrooms, cut in half
• 2 tbsp olive oil (divided)
• ½ cup heavy cream
• 2 cloves garlic, minced
• ½ cup flour
• 3 tbsp butter
• ½ cup shredded Asiago cheese
• 1 tsp salt
• 1 tsp pepper

Instructions

1. Preparing the Chicken

Step 1: Begin by preparing the chicken breasts. Place each chicken breast between two pieces of plastic wrap. This prevents any mess and helps to evenly distribute the pressure when pounding the chicken.

Step 2: Use a meat mallet to pound the chicken breasts to about ¼ inch thickness. This ensures that the chicken cooks evenly and quickly.

Step 3: Once the chicken breasts are flattened, cut each one into three tender-sized pieces. This makes them easier to handle and allows for more even cooking.

Step 4: Dredge the chicken pieces in flour. To do this, place the flour in a shallow dish and lightly coat each piece of chicken, shaking off any excess flour. Set the dredged chicken aside on a plate.

2. Cooking the Chicken

Step 5: In a large deep skillet, heat 1 tablespoon of olive oil along with the butter over medium-high heat. The combination of oil and butter helps to achieve a higher cooking temperature while adding flavor.

Step 6: Once the butter has melted and the mixture is hot, add the dredged chicken pieces to the skillet. Sauté the chicken until it is golden brown on each side, roughly 4 minutes per side. This should give the chicken a nice crispy coating while keeping the inside juicy.

Step 7: After the chicken is golden brown on both sides, remove it from the skillet and set it aside on a clean plate.

3. Cooking the Mushrooms

Step 8: In the same hot skillet, add the remaining 1 tablespoon of olive oil. This will help to sauté the vegetables without burning the leftover bits from the chicken.

Step 9: Add the onion powder, mushrooms, and minced garlic to the skillet. Sauté these ingredients until the mushrooms begin to brown, stirring occasionally. This should take about 5-7 minutes. The mushrooms will release their moisture and then start to caramelize, adding depth to the dish.

4. Deglazing the Skillet

Step 10: Once the mushrooms are nicely browned, add the dry white wine to the skillet. Use a wooden spoon to scrape up all the browned bits stuck to the bottom of the pan. These bits are packed with flavor and will add richness to the sauce.

Step 11: Return the chicken to the skillet, nestling it among the mushrooms. Sprinkle the parsley over the chicken. This will add a fresh, herbal note to the dish.

Step 12: Bring the mixture to a boil, then reduce the heat to low. Cover the skillet and let it simmer for about 15 minutes. This allows the chicken to finish cooking through and absorb the flavors from the wine and mushrooms.

5. Preparing the Cream Sauce

Step 13: After 15 minutes, remove the chicken from the skillet once again and set it aside. The chicken should be fully cooked by now, but if you’re unsure, you can use a meat thermometer to check that the internal temperature has reached 165°F (75°C).

Step 14: Add the heavy cream to the skillet and stir to combine with the remaining liquid. The cream will create a rich base for the sauce.

Step 15: While continuously stirring, gradually add the shredded Asiago cheese to the skillet. Keep the heat on low to prevent the sauce from curdling. Stir constantly until the cheese is completely melted and the sauce is smooth.

Step 16: Continue cooking the sauce over low heat until it thickens. This should take about 5 minutes. Stir occasionally to ensure the sauce doesn’t stick to the bottom of the skillet.

6. Combining Everything

Step 17: Once the sauce has thickened to your liking, return the chicken to the skillet. Nestle the pieces into the sauce and spoon some of the sauce over the top of the chicken.

Step 18: Allow the chicken to heat through for about 5 minutes, ensuring it is coated with the creamy Asiago sauce.

7. Final Seasoning and Serving

Step 19: Taste the sauce and add salt and pepper as needed. The amount will depend on your taste preference and the saltiness of your cheese and broth.

Step 20: Serve the creamy Asiago chicken with mushrooms hot. This dish pairs well with a variety of sides such as mashed potatoes, steamed vegetables, or a simple green salad.

Step 21: Garnish with a sprinkle of fresh parsley or extra Asiago cheese for an added touch of flavor and presentation.

Tips and Variations

Tip 1: If you prefer a thicker sauce, you can let it simmer a bit longer or add a small amount of cornstarch mixed with water to the sauce to help thicken it.

Tip 2: For added flavor, you can marinate the chicken in a mixture of olive oil, garlic, and herbs for an hour before cooking.

Variation: If you’re not a fan of mushrooms, you can substitute them with another vegetable such as bell peppers or zucchini. Just make sure to adjust the cooking time as needed.

Healthy Swap: For a lighter version of this dish, you can use half-and-half instead of heavy cream and reduce the amount of butter used.

Storage and Reheating

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating: To reheat, place the chicken and sauce in a skillet over low heat until warmed through. You may need to add a splash of milk or cream to loosen the sauce as it reheats.

Conclusion

Enjoy this creamy Asiago chicken with mushrooms as a delicious and comforting meal. The combination of tender chicken, savory mushrooms, and rich Asiago cheese sauce is sure to be a hit. Serve it for a special dinner or as a comforting weeknight meal. Enjoy!