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Savory Chicken in a Creamy Asiago Mushroom Sauce Recipe

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4 from 11 reviews

Experience a comforting classic with savory chicken cooked in a luscious creamy Asiago mushroom sauce. This elegant yet easy-to-make dish features tender chicken breasts sautéed and simmered with mushrooms, garlic, fresh thyme, and a decadent Asiago-infused cream sauce, perfect for a satisfying dinner that adds sophistication to your weekly meal rotation.

Ingredients

Chicken and Flour Coating

  • 1 lb boneless chicken breast (about 2 large)
  • 1/2 cup seasoned flour (see below)

Seasoned Flour

  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Sauce and Vegetables

  • 2 cups mushrooms, halved
  • 1 clove garlic, minced
  • 3 sprigs fresh thyme
  • 1 1/2 cups dry white wine
  • 2 tablespoons butter
  • 2 tablespoons olive oil, divided
  • 1/2 cup heavy cream
  • 1/3 cup shredded Asiago cheese
  • 1/2 teaspoon salt (or to taste)
  • 1/4 teaspoon black pepper (or to taste)

Instructions

  1. Prepare the Chicken: Pound the chicken breasts between two sheets of waxed paper or plastic wrap with a meat mallet until about 1/4 inch thick. Then cut each breast into 2 or 3 smaller pieces for even cooking.
  2. Heat the Pan: In a deep, heavy skillet or sauté pan over medium heat, melt the butter along with 1 tablespoon of olive oil to prepare for sautéing the chicken.
  3. Dredge and Cook the Chicken: Coat each chicken piece thoroughly in the seasoned flour mixture. Add the chicken pieces to the hot pan and sauté until golden brown on each side, about 5 minutes per side. Remove the cooked chicken and set aside.
  4. Cook the Mushrooms: Add the remaining tablespoon of olive oil to the pan. Sauté the halved mushrooms and minced garlic until the mushrooms develop a nice golden brown color.
  5. Deglaze the Pan: Pour the dry white wine into the pan, scraping the bottom to lift any browned bits. Lightly bruise the fresh thyme sprigs by twisting or pressing them with the back of a knife, then add them to the mushroom and wine mixture to infuse flavor.
  6. Simmer the Chicken: Return the sautéed chicken pieces to the pan and bring the liquid to a boil. Then reduce heat to low, cover the pan, and allow to simmer gently for 15-20 minutes until the chicken is fully cooked and tender.
  7. Make the Sauce: Remove the chicken from the pan once again. Stir the heavy cream into the mushroom mixture, then add the shredded Asiago cheese. Cook over low heat, stirring constantly until the cheese melts completely and the sauce thickens, reducing by about half. For a quicker sauce, optionally thicken with a slurry of 1 tablespoon cornstarch mixed with 2 tablespoons water.
  8. Finish and Serve: Return the chicken to the pan to warm through in the creamy sauce. Garnish with fresh thyme sprigs and serve the dish over your favorite pasta for a full meal experience.

Notes

  • For a gluten-free version, substitute seasoned flour with a gluten-free flour blend.
  • White wine can be replaced with chicken broth if preferred or to avoid alcohol.
  • To save time, the sauce can be thickened with cornstarch slurry instead of reducing it.
  • Use fresh Asiago cheese for best melting and flavor results.
  • Ensure chicken pieces are uniform in thickness for even cooking.

Find it online: https://recipesbyliza.com/savory-chicken-in-a-creamy-asiago-mushroom-sauce-recipe/