Mushroom Asiago Chicken (Print Version)

# Ingredients:

→ Proteins & Bases

01 - 1 1/2 cups dry white wine
02 - 1/2 cup heavy cream
03 - 1 lb chicken breasts, boneless and without skin

→ Aromatics

04 - 2 cloves garlic, minced up
05 - 2 cups mushrooms, cut into halves

→ Seasonings

06 - 1 teaspoon parsley flakes
07 - 1 teaspoon black pepper
08 - 1 teaspoon onion powder
09 - 1 teaspoon salt
10 - 1/2 cup flour for dredging

→ Fats & Dairy

11 - 3 tablespoons butter
12 - 2 tablespoons olive oil
13 - 1/2 cup Asiago cheese, shredded

# Instructions:

01 - Slice the chicken into three pieces, cover in plastic wrap, and flatten to about 1/4 inch thick. Coat it in flour.
02 - In a pan with hot oil and melted butter, cook the chicken for 4 minutes on each side until it’s golden. Take it out.
03 - Cook up mushrooms and garlic with onion powder until it deepens in color. Stir in the wine and loosen up the stuck bits from the pan.
04 - Put the chicken back, add parsley, and let it boil. Cover and simmer for 15 minutes.
05 - Pull the chicken out again. Stir in the cream and Asiago cheese until the sauce gets thicker. Add the chicken back to warm it up.

# Notes:

01 - Swap out wine for chicken broth if you'd like
02 - Throw in more cheese to make it extra tasty

Back