Description
Comfort meets elegance in this creamy asiago chicken, showcasing Italian-inspired flavors that dance across your palate. Rich cheese and tender chicken create a luxurious meal you’ll savor with pure culinary delight.
Ingredients
Scale
Main Ingredients:
- 1 lb (454 grams) boneless skinless chicken breasts
- 1/2 cup (120 milliliters) shredded asiago cheese
- 2 cups (480 grams) mushrooms, cut in half
- 1 1/2 cups (360 milliliters) dry white wine
Seasonings and Spices:
- 1 tsp onion powder
- 1 tsp parsley
- 1 tsp salt
- 1 tsp pepper
- 2 cloves garlic, minced
Cooking Ingredients:
- 2 tablespoons olive oil
- 1/2 cup flour
- 1/2 cup (120 milliliters) heavy cream
- 3 tablespoons butter
Instructions
- Tenderize chicken breasts between plastic wrap using a meat mallet until uniformly 1/4-inch thick.
- Slice each breast into three tender-sized portions.
- Coat chicken pieces thoroughly with flour, ensuring even coverage.
- Heat olive oil and butter in a deep skillet over medium-high heat, then carefully sauté floured chicken until golden brown, approximately 4 minutes per side. Transfer cooked chicken to a separate plate.
- Using the same skillet, sauté onion powder, mushrooms, and garlic until mushrooms develop a rich caramel-like coloration.
- Deglaze the skillet with white wine, scraping accumulated browned bits from the bottom. Return chicken to the pan, sprinkle with parsley, and simmer covered for 15 minutes at low heat.
- Remove chicken from the skillet and set aside. Pour heavy cream into the pan, heating until warm and slightly bubbling.
- Gradually incorporate shredded asiago cheese, stirring continuously over low heat until the sauce becomes smooth and thickens to a velvety consistency.
- Gently return chicken to the skillet, warming through to ensure even sauce distribution. Plate and serve immediately while hot.
Notes
- Tenderize chicken evenly by pounding between plastic wrap to ensure uniform cooking and softer texture.
- Cut chicken into consistent tender pieces for balanced portion sizes and even cooking throughout the dish.
- Dredge chicken lightly in flour to create a delicate golden crust that helps lock in moisture and adds subtle texture.
- Use a combination of olive oil and butter for enhanced flavor and preventing butter from burning during high-heat cooking.
- Select fresh mushrooms like cremini or shiitake for deeper, richer umami taste in the sauce.
- Deglaze the pan with white wine to capture all the flavorful browned bits, creating a more complex sauce base.
- Control heat when melting asiago cheese to prevent separation and maintain smooth, creamy consistency.
- For gluten-free option, substitute all-purpose flour with almond flour or cornstarch during chicken dredging.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 420 kcal
- Sugar: 1 g
- Sodium: 480 mg
- Fat: 27 g
- Saturated Fat: 11 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.5 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 110 mg