Asiago Mushroom Chicken (Print Version)
# Ingredients:
→ Fats & Dairy
01 -
3 tablespoons of butter
02 -
2 tablespoons of olive oil
03 -
1/2 cup of Asiago cheese, shredded
→ Aromatics
04 -
2 minced garlic cloves
05 -
2 cups of halved mushrooms
→ Proteins & Bases
06 -
1 pound of chicken breasts, no skin or bones
07 -
1/2 cup of thick heavy cream
08 -
1 1/2 cups of dry white wine
→ Seasonings
09 -
1 teaspoon of black pepper
10 -
1 teaspoon of parsley flakes
11 -
1 teaspoon of onion powder
12 -
1 teaspoon of salt
13 -
1/2 cup of all-purpose flour
# Instructions:
01 -
Wrap chicken in plastic, flatten to a quarter-inch, slice into three pieces, and coat with flour.
02 -
In a pan, melt butter with oil. Pan-fry chicken till crispy on both sides, about 4 minutes each. Take out.
03 -
Cook mushrooms, garlic, and onion powder till golden. Pour wine, loosen browned bits from the pan.
04 -
Drop chicken in. Sprinkle parsley, bring it all to a boil, lower heat, cover, and cook for 15 minutes.
05 -
Take chicken out, mix heavy cream and Asiago into the pan, stir till thick. Return chicken to warm up.
# Notes:
01 -
Use chicken broth as a wine alternative.
02 -
Extra cheese boosts flavor if you like it richer.