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Mushroom Asiago Chicken Recipe

Mushroom Asiago Chicken Recipe

This quick dinner is perfect for a weeknight meal.

Ingredients

  • 1 Pound boneless skinless chicken thigh or breast, cut into 1-inch pieces
  • 2 Tablespoons butter
  • olive oil
  • 1/2 Cup flour
  • Salt and pepper, to taste
  • 2 Cups crimini mushrooms, cleaned and sliced
  • 2 cloves garlic, minced
  • 1/2 Cup dry white wine
  • 1 Cup chicken broth
  • 3 springs fresh thyme, leaves removed
  • 3/4 Cups heavy cream
  • 1/2 Cup shredded asiago cheese, shredded
  • 1/2 Cup Parmesan cheese, shredded

Servings4

Calories Per Serving603

Folate equivalent (total)28µg7%

Riboflavin (B2)0.7mg38.5%


Mushroom Asiago Chicken

Heat the butter with *1* tbs of olive oil in deep, heavy skillet or saute pan over medium heat.

Dredge chicken in seasoned flour. Add to hot oil/butter in skillet. Saute until golden on each side, about 5 minutes per side. Remove from pan.

Add remaining olive oil to hot skillet. Saute 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"). 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.


  • seasoned flour:
  • 1 lb boneless skinless chicken breast (about 2 large)
  • 2 cups mushrooms, cut in half
  • 2 cloves garlic, minced
  • 1 tsp dried 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
  • 1/2 cup shredded Asiago cheese
  • 1 tsp kosher salt
  • 1/4 tsp pepper
  • 1/2 cup all-purpose flour
  • 1 tsp salt
  • 1/2 tsp black pepper

Step 1


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 olive oil n deep, heavy skillet or saute pan over medium heat.
3.Dredge chicken in seasoned flour. Add to hot oil/butter in skillet. Saute until golden on each side, about 5 minutes per side. Remove from pan.
4.Add remaining olive oil to hot skillet. Saute mushrooms and garlic until mushrooms begin to brown.
5.Add white wine to skillet, scraping up all the browned bits that are at the bottom of the pan. Add thyme to mushroom/wine mixture in pan.
6.Add the chicken back to the pan. Bring to a boil, then reduce heat, cover and simmer for 15-20 minutes.
7.Remove chicken from pan. Add the cream and heat through. Add the Asiago cheese
8.Cook, stirring constantly over low heat until cheese melts. Continue cooking until sauce is reduced by about 1/2.Add chicken back to pan and heat through.


INSTRUCTIONS

Pound chicken breast with a meat mallet between 2 sheets of waxed paper or heavy 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 tbsp of the olive oil in a deep, heavy skillet or saute pan over medium heat.

Dredge chicken in seasoned flour. Add to hot oil/butter in skillet. Saute until golden on each side, about 5 minutes per side. Remove from pan.

Add remaining olive oil to hot skillet. Saute mushrooms and garlic until mushrooms begin to brown.

Carefully add white wine to 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 the 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 use 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 tbsp instant flour or 1 tbsp cornstarch mixed with 2 tbs water. However, the reduction will taste better.


Mushroom Asiago Chicken – The Midnight Baker



The one and only original Mushroom Asiago Chicken.

This is one of the most shared, pinned, and beloved recipes on the internet. It&rsquos also won 2 major recipe contests.



There&rsquos a good reason for it. Not only does it taste as it came from a fancy restaurant, but it&rsquos 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&rsquot want to bother doing it yourself, but if you can&rsquot a very finely grated Romano or Parmesan can be substituted. But add that at the very end and expect a slightly grainy texture.


How to pound raw chicken:

Here&rsquos one of my favorite quick tips for pounding chicken flat. Re-use an empty plastic cereal bag. Be sure to wipe it out first. The plastic on those bags is really durable. It&rsquos a great way to contain all the mess of the uncooked chicken too. When you&rsquore done, just throw it out. We also love freezer paper too! It&rsquos great for pounding out chicken while keeping your work place more sanitary.
If you don&rsquot have a meat pounding tool, we love using the flat back side of an ice cream scoop&hellipit works great!

You can buy the cheeses already grated in the store, but I recently made this recipe again, and I loved using my microplane grater/zester to grate these hard cheeses. The cheese is grated so fine and it literally just melts right into the sauce. It&rsquos so good!
Here&rsquos a little of the step by step with the full recipe below. We&rsquove made this with white button mushrooms and with sliced portobello mushrooms.


Mushroom Asiago Chicken

I found this recipe from NCBeaches. It looked good so D and I decided to try it.

We typically don't buy Asiago (use Parm), but we did this time, and I'm glad we did. It was rich and flavorful, but not overpowering. We would have again.

Mushroom Asiago Chicken

Photo by ALB

Prep time: 15 mins
Cook time: 35 mins
Total Time: 50 mins
Makes 5-6 servings (we got 4)
From Cherylstyle.com

Ingredients
1 lb boneless skinless chicken breasts
salt and pepper
1/2 cup all-purpose flour
4 Tbsp unsalted butter
1 lb sliced mushrooms
1/2 tsp salt
3 cloves garlic, minced
1/2 cup dry white wine or chicken broth
3/4 cup low-sodium chicken broth
3 sprigs fresh thyme or3/4 tsp dried thyme leaves
1/2 cup heavy cream
1/2 cup shredded Asiago cheese
Parmesan cheese for sprinkling

Preparation
Cut each chicken breast into thirds by first cutting each breast in half crosswise, then set the thinner half aside. Slice the thicker part of the breast in half horizontally (parallel to the cutting board) to produce 2 more thin cutlets. Cover the chicken breast pieces with a sheet of plastic wrap and pound with a meat mallet or the bottom of a small skillet until all of the pieces are about ¼" thick. Lightly season each cutlet on both sides with salt and pepper and dredge in flour, shaking off any excess.

Place a large skillet over medium-high heat and melt about 2 Tbsp unsalted butter. Add as many cutlets as will fit comfortably into the skillet, but be sure not to overcrowd the pan. Sauté for about 5 minutes until golden brown on the first side, then flip and cook for 1 additional minute. Remove the chicken from the skillet to a plate and cover lightly with foil. Repeat with remaining chicken cutlets.

When all of the chicken is cooked, add remaining butter to the skillet along with the mushrooms and ½ tsp salt. Cook for 10 minutes, stirring occasionally, until the mushrooms are golden brown and become softened. Add garlic and cook for an additional 2 minutes.

Pour white wine (or ½ cup chicken broth) into the skillet and stir to scrape up anything that is sticking to the bottom of the pan. Once the wine has nearly all evaporated, add ¾ cup chicken broth and thyme. Bring the mixture to a boil, reduce heat to medium and cook for 10󈝻 minutes at a rapid simmer until the liquid is reduced by half.

Reduce heat to medium-low and stir in heavy cream. Sprinkle the Asiago cheese over the top of the sauce and stir constantly until the cheese melts. Nestle the chicken back into the skillet and allow it to simmer in the sauce just until the chicken is heated through and the sauce has slightly thickened. Sprinkle with a bit of Parmesan cheese and serve right away, either all by itself, or spooned over pasta or mashed potatoes. Enjoy!


Mushroom Asiago Chicken

It's easy to feel like a gourmet chef with this Mushroom Asiago Chicken recipe. One of the best chicken breast recipes you'll find on the web, this is a whole new way to enjoy chicken for dinner. It's the simple combination of fresh, flavorful ingredients that gives this dish its "wow" factor. Your whole family will be amazed when you serve this mushroom chicken recipe that looks like it comes from an expensive restaurant.

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This looks a lot like those fancy smothered chicken entrees that I like to order from a restaurant, but enough for the whole family! In going along with the mushroom theme, this would be really yummy served with a mushroom risotto on the side. If you're not feeling that fancy, some crescent rolls would be great with it too!

Made this for dinner over the weekend and it was absolutely divine! I love Asiago cheese, and it is rare that you find a chicken recipe, or any recipe, that calls for it. I served it over egg noodles, and it was perfect. I'm going to try this recipe using chicken thighs, and boneless pork chops in the future. This not a complicated recipe, and the result is a rich, flavorful meal that you will want to make over and over again.

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This Creamy Mushroom Asiago Chicken Is a Masterpiece

Chicken breasts get a bad reputation for being dry and boring, but dear reader, it doesn’t need to be that way. You see, chicken breast is sort of like a blank canvas, and you, the cook, can project a litany of impressive flavors onto it. Take this recipe for creamy Asiago chicken, from My Incredible Recipes, as a prime example. It’s more than worthy of your time and energy.

This dish gets its flavor from a creamy broth infused with mushrooms, parsley, white wine, and garlic, and of course a hearty helping of Asiago cheese. But big flavors don’t mean you need professional chefs to make a dish. In fact, the process is quite simple: After dredging the chicken breasts in flour, you’ll quickly sauté them in a hot skillet for just four minutes and remove them from the pan. Add the rest of your ingredients (except the heavy cream and cheese) to the same skillet, then add the chicken back to let it simmer for about 15 minutes. The chicken comes out one more time when you add the cream and cheese, then the chicken returns to the pan until it’s heated all the way through. Altogether, it shouldn’t take you more than half an hour to get this dish on the table.

The reduced white wine alongside the cheese ensures that your chicken breasts stay tender and juicy, and the mushrooms add a flavorful punch. These flavors pair well with a side dish like rice, mashed potatoes, or quinoa if you’re feeling extra-healthy. Plus, you can make the main dish in the same pot, which cuts down on clean-up. That means extra time with your family enjoying your amazing cooking, and less time bent over the kitchen sink scrubbing multiple pieces of cookware.

With recipes like this on hand, I bet you’ll think twice before you dismiss chicken as too boring for dinner.


How to make asiago chicken:

In recipes like this one, I like to use small chicken breasts or chicken breast halves, which means halving each chicken breast in half before cooking. This ensures even cooking and reduces total cooking time, thus preventing the chicken from drying out.

So, to make this asiago chicken, first, season the chicken breasts generously with salt and pepper and brown them in the skillet. Then, cooke the chicken breast halves in chicken broth, lemon, garlic, bacon until fully cooked:

Next, add cream and shredded Asiago cheese:

Your Asiago Chicken with Bacon Cream Sauce is ready! So easy and super delicious!