Description
This Mushroom Asiago Chicken features tender, pan-seared chicken cutlets simmered in a rich and savory sauce made with mushrooms, garlic, thyme, white wine, cream, and sharp Asiago cheese.
Ingredients
Scale
For the Seasoned Flour:
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Main Dish:
- 1 pound boneless, skinless chicken breasts (about 2 large breasts)
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil, divided
- 8 ounces cremini mushrooms (or white button mushrooms), sliced
- 1 clove garlic, minced
- 3 sprigs fresh thyme
For the Sauce:
- 1 1/2 cups dry white wine (such as Sauvignon Blanc or Pinot Grigio)
- 1/2 cup heavy cream
- 1/3 cup shredded Asiago cheese (adjust amount to taste, see notes)
- 1 tablespoon cornstarch mixed with 2 tablespoons cold water (optional, for thickening)
- Salt and pepper, to taste
- Fresh thyme sprigs, for garnish (optional)
Instructions
- Prepare Chicken: Place the chicken breasts between two sheets of waxed paper or plastic wrap. Pound the chicken with a meat mallet until it reaches a uniform thickness of about 1/4-inch. Cut the pounded chicken into serving-sized pieces (2 or 3 pieces per breast).
- Prepare Seasoned Flour: In a shallow dish, whisk together the 1/2 cup all-purpose flour, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Sear Chicken:
- Heat the butter and 1 tablespoon of the olive oil in a large, deep, heavy skillet or sauté pan over medium heat.
- Dredge the chicken pieces in the seasoned flour, coating both sides and tapping off any excess.
- Add the dredged chicken to the hot skillet. Sauté until golden brown on each side, about 5 minutes per side.
- Remove the chicken from the pan and set aside.
- Sauté Mushrooms and Garlic: Add the remaining 1 tablespoon of olive oil to the hot skillet. Add the sliced mushrooms and minced garlic. Sauté, stirring occasionally, until the mushrooms begin to brown and release their liquid, about 5 minutes.
- Deglaze with Wine and Add Thyme: Pour the white wine into the skillet. Use a wooden spoon or spatula to scrape up any browned bits (fond) from the bottom of the pan. Bruise the fresh thyme sprigs by twisting them between your fingers or hitting them lightly with the side of a knife. Add the thyme sprigs to the skillet.
- Simmer Chicken: Return the seared chicken to the pan. Bring the wine mixture to a boil, then reduce the heat to low, cover the skillet, and simmer for 15-20 minutes, or until the chicken is cooked through and tender.
- Make Cream Sauce: Remove the cooked chicken from the pan again and set aside. Remove and discard the thyme sprigs.
- Add Cream: Stir the heavy cream into the pan liquids. Heat gently (do not boil vigorously).
- Add Asiago: Gradually stir in the shredded Asiago cheese. Adjust the amount based on your preference – Asiago has a strong flavor. Cook over low heat, stirring constantly, until the cheese melts completely and the sauce is smooth.
- Thicken Sauce (Optional): Continue simmering the sauce until it reduces and thickens naturally (about 5-10 minutes). Alternatively, for a quicker thickening method, whisk the cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) into the simmering sauce until it reaches your desired consistency.
- Finish: Return the chicken to the pan with the sauce and heat through gently. Taste and adjust seasoning with salt and pepper if needed.
- Serve: Garnish with fresh thyme sprigs, if desired. Serve immediately, often over pasta, rice, or mashed potatoes.
Notes
- Pounding Chicken: Pounding the chicken ensures even cooking and creates tender cutlets.
- Mushrooms: Cremini or white button mushrooms work well. Slice them uniformly.
- Asiago Cheese: Asiago is a sharp, flavorful cheese. Start with the lower amount (1/3 cup) and add more to taste if you like a stronger cheese flavor. Freshly shredded melts best.
- White Wine: Choose a dry white wine like Sauvignon Blanc or Pinot Grigio. You can substitute chicken broth if you prefer not to use alcohol, but the flavor will be different.
- Thickening Sauce: Reducing the sauce naturally concentrates the flavor. Using a cornstarch slurry is faster but may slightly dilute the flavor.
- Serving Suggestions: This dish is excellent served over egg noodles, fettuccine, rice, or mashed potatoes. A side of steamed green beans or asparagus pairs nicely.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.