Mushroom Asiago Chicken
The one and only original Mushroom Asiago Chicken.
This is one of the most shared, pinned, and beloved recipes on the internet. It’s also won 2 major recipe contests.
There’s a good reason for it. Not only does it taste as it came from a fancy restaurant, but it’s as easy as 1-2-3 and is on your table in 30 minutes!
And to think it all came about because I got tired of a big hunk of asiago cheese keep falling out of the fridge and onto my foot. I also wanted to use some of the German thyme I had growing that was looking more like kudzu than thyme.
The perfect accompaniment is to serve this over pasta or some garlic mashed potatoes.
I strongly suggest you use a nice robust asiago. You can find it shredded in most stores if you don’t want to bother doing it yourself, but if you can’t a very finely grated Romano or Parmesan can be substituted. But add that at the very end and expect a slightly grainy texture.
- 1 lb boneless skinless chicken breast (about 2 large)
- 2 cups mushrooms, cut in half
- 1 clove garlic, minced
- 3 springs fresh thyme
- 1 1/2 cups dry white wine
- 1/2 cup seasoned flour
- 2 tbs butter
- 2 tbs olive oil
- 1/2 cup heavy cream
- 1/4-1/2 cup shredded asiago cheese
- 1/2 tsp salt (or to taste)
- 1/4 tsp pepper (or to taste)
- 1/2 cup all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- 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).
- Heat the butter with *1* tbs of olive oil in a deep, heavy skillet or saute pan over medium heat.
- Dredge chicken in seasoned flour. Add hot oil/butter to the skillet. Saute until golden on each side, about 5 minutes per side. Remove from pan.
- Add remaining olive oil to the hot skillet. Saute mushrooms and garlic until mushrooms begin to brown.
- Add white wine to the skillet, scraping up all the browned bits that are at the bottom of the pan (this is called “deglazing”).
- Bruise the fresh thyme by twisting it between your fingers or hitting it with the dull side of a knife in a few places. Add thyme to mushroom/wine mixture in pan.
- Add the chicken back to the pan. Bring to a boil, then reduce heat, cover and simmer for 15-20 minutes.
- Remove chicken from pan. Add the cream and heat through.
- Add the asiago cheese (if you like it strongly flavored, use 1/2 cup; not as strongly flavored, use the 1/4 cup–asiago is a powerful cheese and you can even use less for just a whisper of flavor. I like it strong so I used 1/2 cup).
- Cook, stirring constantly over low heat until cheese melts.
- Continue cooking until sauce is reduced by about 1/2. If you wish to skip the reduction step, you may thicken the sauce slightly with about 1 tbs instant flour or 1 tbs cornstarch mixed with 2 tbs water…however, the reduction will taste better.
- Add chicken back to pan and heat through.
- Garnish with sprigs of fresh thyme. May be served over any pasta.
Amount Per Serving:Calories: 668Total Fat: 32gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 155mgSodium: 1223mgCarbohydrates: 32gFiber: 3gSugar: 4gProtein: 47g
Recipe calculation was provided by Nutritionix and is estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.
Copyright © Judith Hannemann aka The Midnight Baker 2014. All Rights Reserved. No part of this website may be reproduced without The Midnight Baker’s express consent.