Asiago Mushroom Chicken (Print Version)
# Ingredients:
→ Proteins & Bases
01 -
1 pound of chicken breast without the skin or bones
02 -
1/2 cup of heavy cream
03 -
1 and a half cups of white wine (dry)
→ Aromatics
04 -
Two garlic cloves, finely chopped
05 -
Two cups of mushrooms, cut in half
→ Seasonings
06 -
A teaspoon of salt
07 -
A teaspoon of parsley
08 -
One teaspoon of onion powder
09 -
One teaspoon of ground black pepper
10 -
Half a cup of flour
→ Fats & Dairy
11 -
Three tablespoons of butter
12 -
A couple of tablespoons of olive oil
13 -
Half a cup of Asiago cheese, shredded
# Instructions:
01 -
Cover the chicken with some plastic wrap, pound it to about a quarter-inch thick, cut it into three pieces, and coat lightly in flour.
02 -
Warm up the oil and butter in a pan, then cook your chicken on both sides until a nice golden color develops—about 4 minutes per side. Set the chicken aside once done.
03 -
Cook the mushrooms, garlic, and onion powder in the pan until the mushrooms start to brown. Add in the wine and scrape up any bits from the bottom of the pan.
04 -
Put the chicken back into the pan, sprinkle with parsley, bring it to a boil, then cover and let it gently simmer for 15 minutes.
05 -
Take out the chicken again. Pour in the cream and mix in the Asiago cheese, stirring until it thickens. Return the chicken to the pan briefly to warm it up before serving.
# Notes:
01 -
You can swap the wine for chicken broth if you'd prefer
02 -
For an even richer taste, add more cheese to the dish