Creamy Asiago Mushroom Chicken (Printable Version)
# What You'll Need:
→ Proteins & Bases
01 -
1 1/2 cups white wine, dry
02 -
1/2 cup cream, heavy
03 -
1 lb chicken breasts, boneless and skinless
→ Aromatics
04 -
2 minced garlic cloves
05 -
2 cups of mushrooms, split in half
→ Seasonings
06 -
1 teaspoon ground pepper
07 -
1/2 cup flour for dredging
08 -
1 teaspoon dried parsley
09 -
1 teaspoon salt
10 -
1 teaspoon onion powder
→ Fats & Dairy
11 -
3 tablespoons butter
12 -
1/2 cup grated Asiago
13 -
2 tablespoons olive oil
# Preparation Steps:
01 -
Wrap chicken in plastic, pound it thin (1/4 inch), slice it into thirds, and coat with flour.
02 -
In a pan, heat the butter and oil, cook chicken till the outside is golden, about 4 minutes per side. Take it out of the pan.
03 -
Cook garlic, mushrooms, and onion powder until mushrooms look browned. Pour wine and scrape up the stuck bits in the pan.
04 -
Put chicken back, toss in parsley, bring to a boil, then cover and let it gently bubble for 15 minutes.
05 -
Pull out the chicken. Stir cream and Asiago into the sauce, mix till thick. Put chicken back to warm up.
# Additional Tips:
01 -
Chicken broth works fine instead of wine.
02 -
Use more cheese if you want it richer.