Creamy Asiago Chicken

When tender chicken meets the velvety Asiago sauce, you get a fancy homemade meal that tastes like you're dining out. Earthy mushrooms and a splash of white wine cut through the creaminess for a perfectly balanced dish.

I found this gem during my cooking classes and now it's what I make when I want to wow my dinner company. My family loves this sauce so much they ask me to pour it on everything.

Key Ingredients:

• Chicken breasts: Look for similar sized pieces so they cook at the same rate
• Asiago cheese: One aged 9-12 months will melt the smoothest
• White wine: Grab a dry one you'd sip on, Pinot Grigio works great
• Mushrooms: Cremini gives more flavor depth than regular white ones
• Heavy cream: Don't try to use light versions or the sauce won't come together
• Fresh garlic: The jarred or powdered stuff won't cut it here

Cooking Steps:

Chicken Preparation:

Sandwich chicken between plastic sheets and pound until they're ¼-inch thick. Add salt and pepper, then coat in flour mixed with onion powder.

Initial Cooking:

Warm up olive oil with butter in a big skillet on medium-high. Cook the chicken until golden, about 4-5 minutes each side. Take it out and set it aside.

Mushroom and Aromatics:

Using the same pan, put in the leftover oil. Cook mushrooms and garlic until they turn golden brown, roughly 5 minutes. Sprinkle with dried parsley.

Wine Reduction:

Pour in the white wine, scraping off the tasty bits from the bottom. Let it bubble until it's half gone, around 5 minutes. Put the chicken back in, cover, and let it cook for 15 minutes.

Sauce Creation:

Take out the chicken. Pour in heavy cream and let it simmer for 3 minutes. Slowly mix in Asiago and Parmesan if you want, stirring until it's all melted and silky.

Final Assembly:

Drop the chicken back in the pan, making sure it gets coated in sauce. Let everything warm up together for 2-3 minutes.

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The cheese makes all the difference here. My nonna always told me that older Asiago gives you that perfect mix of tangy and smooth flavors.

Sauce Texture:

Your sauce should stick to a spoon but still drip off easily. If it gets too thick, just splash in some pasta water or broth.

Best Wine Choices:

Go for something crisp and dry like Pinot Grigio or Sauvignon Blanc. Their tanginess really cuts through the rich cheese.

Serving Ideas:

Spoon it over fettuccine or pair with some roasted veggies. In the warmer months, I throw in fresh herbs from my backyard.

Planning Ahead:

You can get everything ready up to a day before. Just warm the sauce slowly and add a splash of cream if needed.

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This dish brings together the best of Italian and French cooking styles. The mix of wine, cream, and aged cheese creates something that's both fancy and comforting at the same time.

Frequently Asked Questions

→ Can it be made without wine?

Absolutely, just swap the wine with chicken stock.

→ How do I keep the sauce smooth?

Add cream and cheese over low heat, stirring all the time.

→ Can I skip pounding the chicken?

You can use pre-cut chicken fillets instead to save time.

→ What sides should I pair this with?

Great with roasted veggies, mashed potatoes, or pasta.

→ Can this be prepared earlier?

Yes, gently reheat it with a splash of cream to keep the sauce silky.