March 13, 2014

Mushroom Asiago Chicken

What an easy weeknight meal this was! Allow about 45 minutes to one hour from start to finish- it is worth every minute.

Yield: about 4 servings
Recipe adapted from The Midnight Baker.

  • 1 lb boneless, skinless chicken breast (about 2 large)
  • 2 cups mushrooms, cut in half
  • 1 clove garlic, minced
  • 3 springs fresh thyme
  • 1½ cups dry white wine
  • ½ cup seasoned flour*
  • 2 Tbsp. butter
  • 2 Tbsp. EVOO
  • ½ cup cream
  • ¼-½ cup Asiago cheese
  • Salt, to taste
  • Pepper, to taste
*Seasoned Flour
  • ½ cup flour
  • Salt
  • Pepper
  • Garlic Salt
  • Dried Thyme
  1. Pound chicken breast with a meat mallet between 2 sheets of waxed paper or plastic wrap until meat is uniform thickness (about 1/4-inch.) Cut into serving-sized pieces (2 or 3 pieces per breast)
  2. Heat the butter with 1 Tbsp. EVOO in deep skillet or sauté pan over medium heat.
  3. Dredge chicken in seasoned flour; add to hot oil/butter in skillet. Sauté until golden on each side, about 5 minutes per side. Remove from pan.
  4. Add remaining EVOO to hot skillet. Sauté mushrooms and garlic until mushrooms begin to brown. Add white wine to skillet, scraping up all the browned bits that are at the bottom of the pan (this is called "deglazing")
  5. Add fresh thyme to the mushroom mixture in the pan; add chicken back to the pan. Bring to a boil, then reduce heat, cover and simmer for 10-15 minutes. Remove chicken from pan.
  6. Add the cream and heat through. Add desired amount of Asiago cheese. Cook, stirring constantly over low heat until cheese melts. Continue cooking until sauce is reduced by about half. **If you wish to skip the reduction step, you may thicken the sauce slightly with 1 Tbsp. flour. Add chicken back to pan and heat through.
  7. Garnish with sprigs of fresh thyme. Serve over pasta, or as a stand alone dish and enjoy :)

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