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 like 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.
Mushroom Asiago Chicken
- 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)
- seasoned flour:
- 1/2 cup all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper