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Blending juicy chicken with a velvety Asiago sauce makes a luxurious homemade meal that tastes like it's from a fancy restaurant. Earthy mushrooms deepen the flavor profile while the white wine cuts through the creaminess with a touch of tang.
I stumbled across this dish during my cooking classes, and now it's my favorite way to wow guests at dinner. My family loves this sauce so much they ask me to use it on everything.
Key Ingredients:
- Chicken breasts: Go for similar sizes so they cook at the same rate
- Asiago cheese: One aged 9-12 months will melt beautifully
- White wine: Pick a dry one you'd sip, such as Pinot Grigio
- Mushrooms: Cremini brings more flavor than regular white ones
- Heavy cream: Don't skimp with low-fat versions or your sauce won't come together
- Fresh garlic: The jarred stuff won't cut it here
Cooking Steps:
- Chicken Preparation:
- Sandwich chicken between plastic sheets and pound until ¼-inch flat. Sprinkle with salt and pepper, then coat in flour mixed with onion powder.
- Initial Cooking:
- Warm olive oil and butter in a big pan over medium-high heat. Cook chicken until golden, about 4-5 minutes each side. Set aside.
- Mushroom and Aromatics:
- Using the same pan, add the leftover oil. Cook mushrooms and garlic until they turn golden brown, roughly 5 minutes. Toss in dried parsley.
- Wine Reduction:
- Pour in white wine and scrape the bottom of the pan. Let it bubble until half is gone, around 5 minutes. Put chicken back in, cover, and cook for 15 minutes.
- Sauce Creation:
- Take chicken out. Pour in heavy cream and let it bubble for 3 minutes. Slowly mix in Asiago and Parmesan if you want until smooth.
- Final Assembly:
- Add chicken back, cover with sauce. Cook 2-3 minutes until hot throughout.
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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.
Ideal Thickness:
Your sauce should stick to a spoon but still drip off slowly. If it gets too thick, just add a splash of pasta water or broth.
Choosing Wine:
Go for something dry like Pinot Grigio or Sauvignon Blanc. Their zippy taste balances out the rich cheese wonderfully.
Serving Ideas:
Try it over fettuccine or with roasted veggies on the side. In summer, I like to throw in fresh herbs from my backyard.
Plan Ahead:
You can prep everything separately up to a day before. When reheating the sauce, do it slowly and add a splash of cream if needed.
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This meal brings together the best of Italian and French cooking styles. The mix of wine, cream, and aged cheese creates something that's both fancy and comforting at the same time.
Common Questions
- → Can I skip the wine in this dish?
- Of course! Just swap in chicken broth instead, and it'll taste just as good.
- → How can I keep the sauce smooth?
- Use low heat when stirring in the cream and cheese, and mix steadily.
- → Is it okay to start with pre-cut chicken?
- Sure, it works perfectly fine! You can skip flattening the chicken if it's already thin.
- → What sides should I serve with it?
- It's delicious with mashed potatoes, pasta, or some roasted veggies on the side.
- → Can I prepare this ahead of time?
- Yes! Just reheat it gently, adding more cream if the sauce thickens too much.