Cream Asiago Chicken, anyone? You need this in your life, I’m telling you! The sauce alone will is more than enough to let your know that it will be your favourite for the rest of your life! Tweak the recipe to your liking if you prefer. Have a great one, friends. I hope you are all well today. Enjoy!
Ingredients:
1 pound boneless skinless chicken breasts
1 teaspoon onion powder
1 teaspoon parsley
1 1/2 c dry white wine
2 c mushrooms, cut in half
2 tablespoons olive oil
1/2 c heavy cream
2 cloves garlic, minced
1/2 cup flour
3 tablespoons butter
1/2 c shredded Asiago cheese
1 teaspoon salt
1 teaspoon pepper
Directions:
Use a meat mallet to pound each chicken breast into 1/4-inch thick.
Slice each breast into 3 small cuts.
Coat each slice with flour.
Place a large skillet on the stove and turn the heat to medium.
Add butter and 1 tbsp of oil, then allow them to melt and become hot.
Add the chicken slices and cook each side for about 4 minutes or until they turn golden brown.
Remove from the skillet onto a clean plate.
Add oil into the same skillet and allow it to become hot.
Add the mushrooms, garlic, and onion powder. Saute for a few minutes until soft and aromatic.
Add white wine and scrape the bottom to get the brown bits.
Put the chicken slices back to the skillet as well as parsley. Stir until well mixed.
Allow the mixture to boil, then turn the heat down to low.
Cover the skillet and simmer everything for 15 minutes.
Remove the chicken slices from the skillet.
Add cream and stir until well mixed.
Add the Asiago cheese gradually and stir every addition. Allow it to melt.
Allow the sauce to become thick.
Put the chicken slices back to the skillet and toss until well coated with the delicious sauce.
Serve hot and enjoy!
Ingredients
- 1 pound boneless skinless chicken breasts
- 1 teaspoon onion powder
- 1 teaspoon parsley
- 1 1/2 c dry white wine
- 2 c mushrooms, cut in half
- 2 tablespoons olive oil
- 1/2 c heavy cream
- 2 cloves garlic, minced
- 1/2 cup flour
- 3 tablespoons butter
- 1/2 c shredded Asiago cheese
- 1 teaspoon salt
- 1 teaspoon pepper
Instructions
Use a meat mallet to pound each chicken breast into 1/4-inch thick.
Slice each breast into 3 small cuts.
Coat each slice with flour.
Place a large skillet on the stove and turn the heat to medium.
Add butter and 1 tbsp of oil, then allow them to melt and become hot.
Add the chicken slices and cook each side for about 4 minutes or until they turn golden brown.
Remove from the skillet onto a clean plate.
Add oil into the same skillet and allow it to become hot.
Add the mushrooms, garlic, and onion powder. Saute for a few minutes until soft and aromatic.
Add white wine and scrape the bottom to get the brown bits.
Put the chicken slices back to the skillet as well as parsley. Stir until well mixed.
Allow the mixture to boil, then turn the heat down to low.
Cover the skillet and simmer everything for 15 minutes.
Remove the chicken slices from the skillet.
Add cream and stir until well mixed.
Add the Asiago cheese gradually and stir every addition. Allow it to melt.
Allow the sauce to become thick.
Put the chicken slices back to the skillet and toss until well coated with the delicious sauce.
Serve hot and enjoy!
