January 16, 2015

Mushroom Chicken Asiago

I found this recipe via Pinterest a while back.  Even though my picture isn't pretty, it is delicious and a simple "gourmet" meal! The recipe is from The Midnight Baker and I went to her site again to put the link here and apparently is super popular and has won awards.  I had purchased some asiago cheese to make bagels and came across this recipe and made it instead!  It's delicious!  You should try it! 

Mushroom Chicken Asiago Recipe

Recipe from The Midnight Baker

  • 1 lb boneless skinless chicken breast (about 2 large)
  • 2 cups mushrooms, cut in half
  • 1 clove garlic, minced
  • 3 springs fresh thyme (I used dry thyme and didn't measure)
  • 1 1/2 cups dry white wine (I used vegetable broth)
  • 1/2 cup seasoned flour
  • 2 tbs butter
  • 2 tbs olive oil
  • 1/2 cup heavy cream
  • 1/4-1/2 cup shredded asiago cheese
  • 1/2 tsp salt (or to taste)
  • 1/4 tsp pepper (or to taste)
  • seasoned flour:
  • 1/2 cup all-purpose flour
  • 1 tsp salt
  • 1/2 tsp black pepper

Pound chicken breast with a meat mallet between 2 sheets of waxed paper or plastic wrap until meat is uniform thickness; about 1/4-inch. Cut into serving-sized pieces (2 or 3 pieces per breast)

Heat the butter with *1* tbs of olive oil in deep, heavy skillet or saute pan over medium heat.

Dredge chicken in seasoned flour.  Add to hot oil/butter in skillet.  Saute until golden on each side, about 5 minutes per side.  Remove from pan.

Add remaining olive oil to hot skillet.  Saute mushrooms and garlic until mushrooms begin to brown.

Add vegetable broth to skillet, scraping up all the browned bits that are at the bottom of the pan (deglazing). Bruise the fresh thyme by twisting it between your fingers or hitting it with the dull side of a knife in a few places.  Add thyme to mushroom/wine mixture in pan.  (I just used dried thyme, and I didn't measure)

Add the chicken back to the pan.  Bring to a boil, then reduce heat, cover and simmer for 15-20 minutes.

Remove chicken from pan.  Add the cream and heat through. Add the asiago cheese (if you like it strongly flavored, use 1/2 cup; not as strongly flavored, use the 1/4 cup--asiago is a strong cheese and you can even use less for just a whisper of flavor).

Cook, stirring constantly over low heat until cheese melts. Continue cooking until sauce is reduced by about 1/2.  If you wish to skip the reduction step, you may thicken the sauce slightly with about 1 tbs instant flour or 1 tbs cornstarch mixed with 2 tbs water...however, the reduction will taste better.

Add chicken back to pan and heat through.

Garnish with sprigs of fresh thyme.  May be served over any pasta.

About 4 servings.

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