Creamy Asiago Chicken (Print Version)
# Ingredients:
→ For the chicken
01 -
1 teaspoon of black pepper
02 -
1 teaspoon of salt
03 -
500g of boneless, skinless chicken breasts
04 -
1/2 cup of all-purpose flour
→ For the sauce
05 -
1.5 cups of dry white wine
06 -
1/2 cup of grated Asiago cheese
07 -
1/2 cup of heavy cream
08 -
2 garlic cloves, finely chopped
09 -
2 cups of halved mushrooms
10 -
1 teaspoon of onion powder
11 -
1 teaspoon of parsley
→ Fat sources
12 -
3 tablespoons of butter
13 -
2 tablespoons of olive oil
# Instructions:
01 -
Place the chicken breasts between two sheets of plastic wrap and pound them until they’re about 0.5 cm thick. Cut each piece into three smaller chunks.
02 -
Dredge each chicken piece in flour, making sure they’re well covered. Set aside for later.
03 -
Heat 1 tablespoon of olive oil and the butter in a large, deep skillet. Add the floured chicken pieces and cook them for around 4 minutes per side, or until golden on the outside. Remove the chicken and set it aside.
04 -
Using the same skillet, add the remaining olive oil, garlic, mushrooms, and onion powder. Sauté everything until the mushrooms start to turn golden.
05 -
Pour the wine into the skillet, scraping up any browned bits stuck on the bottom. Put the chicken back into the pan, sprinkle the parsley over everything, bring it to a boil, then lower the heat, cover, and let it simmer for about 15 minutes.
06 -
Take the chicken out again and set it aside. Stir the heavy cream into the skillet, warming it up. Gradually mix in the Asiago cheese while keeping the heat low, stirring until the cheese melts completely and the sauce thickens.
07 -
Put the chicken back into the skillet to warm it through. Serve the dish hot and enjoy!
# Notes:
01 -
Can be refrigerated for up to 3 days.
02 -
Reheat the sauce gently over low heat.