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When tender chicken meets smooth, velvety Asiago sauce, you get a fancy homemade meal that tastes like it's from your favorite restaurant. The mushrooms bring an earthy flavor while white wine adds just enough tang to cut through the creaminess.
I first learned this dish during my cooking classes, and it's now my favorite way to wow dinner guests. My family loves this sauce so much they ask me to put it on everything.
Key Ingredients:
- Chicken breasts: Look for similar-sized pieces so they cook evenly
- Asiago cheese: One aged 9-12 months will melt better
- White wine: Pick a dry one you'd enjoy drinking, like Pinot Grigio
- Mushrooms: Cremini gives more flavor than regular white ones
- Heavy cream: Don't try to use low-fat – it won't work right
- Fresh garlic: The jarred or powdered stuff just won't cut it here
Step-by-Step Guide:
- Chicken Preparation:
- Sandwich chicken between plastic wrap and pound until it's ¼-inch thick. Sprinkle with salt and pepper, then coat in flour mixed with onion powder.
- Initial Cooking:
- Warm olive oil and butter in a big skillet over medium-high heat. Cook chicken until golden, about 4-5 minutes on each side. Set aside.
- Mushroom and Aromatics:
- Using the same pan, add the rest of the oil. Cook mushrooms and garlic until they turn golden brown, roughly 5 minutes. Add a pinch of dried parsley.
- Wine Reduction:
- Pour in white wine and scrape the tasty bits from the bottom. Let it bubble until half evaporates, around 5 minutes. Put chicken back in, cover, and cook for 15 minutes.
- Sauce Creation:
- Take chicken out again. Add heavy cream and let bubble for 3 minutes. Slowly mix in Asiago and Parmesan (if using) until everything's smooth.
- Final Assembly:
- Put chicken back in the pan and 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 said aged Asiago gives you that perfect mix of tangy and creamy flavors.
Getting The Sauce Right:
Your sauce should stick to a spoon but still drip off easily. If it gets too thick, just add a splash of pasta water or broth.
Choosing Your Wine:
Go for something dry like Pinot Grigio or Sauvignon Blanc. Their tartness balances out the rich cheese wonderfully.
Ways To Serve:
Try it over fettuccine or with some roasted veggies on the side. In summer, I love tossing in fresh herbs from my garden.
Planning 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 dish brings together the best of Italian and French cooking styles. When wine, cream, and aged cheese come together, you get a sauce that's both fancy and comforting.
Frequently Asked Questions
- → Can I make this without wine?
- Definitely, chicken broth works as a tasty substitute for wine.
- → How do I keep the sauce smooth?
- Use low heat, and stir steadily while adding cream and cheese.
- → Can I skip pounding the chicken?
- For sure, pre-sliced chicken cutlets work perfectly.
- → What sides pair well with this?
- Serve with pasta, creamy mashed potatoes, or some roasted veggies.
- → Can this dish be prepped ahead?
- Yes, just reheat with extra cream to keep the sauce nice and creamy.