Creamy Asiago Chicken (Print Version)
# Ingredients:
→ Chicken Prep
01 -
3 tbsp melted butter
02 -
2 pinches of black pepper
03 -
1 tsp of salt
04 -
1 tbsp olive oil for cooking
05 -
1/2 cup plain flour
06 -
1 lb chicken breasts, skinless and boneless
→ Sauce Base
07 -
1 tbsp oil (olive works best)
08 -
1/2 cup Asiago cheese, grated
09 -
2 garlic cloves, chopped small
10 -
1/2 cup of heavy cream
11 -
2 cups mushrooms, sliced in half
12 -
1 1/2 cups dry white wine
13 -
1 tsp parsley for garnish
14 -
1 tsp powdered onion
# Instructions:
01 -
Cover the chicken in plastic wrap and gently flatten with a meat mallet until they’re about 1/4-inch thick. Slice each one into three tender pieces. Coat them in a mix of flour, pepper, and salt. Keep them aside for now.
02 -
Heat a deep skillet using the butter and 1 tbsp of olive oil. Toss in the chicken and cook both sides till golden and cooked through. Each side needs roughly 4 minutes. Take the chicken out and let it rest.
03 -
In the same pan, pour the remaining olive oil. Add garlic, mushrooms, and onion powder. Stir and let the mushrooms brown.
04 -
Pour in the white wine and scrape the bottom of the skillet to loosen any crispy browned bits stuck there. Sprinkle parsley and return the chicken to the skillet.
05 -
Turn up the heat till it starts to bubble, then reduce heat and cover. Let everything cook together for 15 minutes.
06 -
Take the chicken out again and leave it aside. Stir heavy cream into the pan. Over low heat, slowly mix in the grated Asiago cheese, stirring often, until the cheese melts and the sauce turns creamy.
07 -
Set the chicken back into the skillet, let it heat through again, and serve while it’s still warm. Enjoy your meal!
# Notes:
01 -
Swap the white wine for chicken broth if you’re avoiding alcohol.
02 -
Adding Parmesan or extra Asiago makes it even tastier.
03 -
Serve alongside pasta, roasted veggies, or rice for a complete meal.