MUSHROOM ASIAGO CHICKEN
Steps:
- 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 white wine to skillet, scraping up all the browned bits that are at the bottom of the pan (this is called "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. 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 powerful cheese and you can even use less for just a whisper of flavor. I like it strong so I used 1/2 cup). 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
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Kimberly Masuku
[email protected]I'm not a big fan of chicken, but this recipe might change my mind. I'll have to give it a try.
ABUBAKAR MEDIA
[email protected]This recipe looks delicious! I can't wait to try it.
Alishani Anas475
[email protected]I'm not sure what went wrong, but my dish turned out really dry. The chicken was overcooked and the sauce was too thick. I'm going to try again with some modifications.
Maria perez
[email protected]This recipe was a bit too bland for my taste. I added some extra garlic and spices to the sauce, and it was much better. Overall, it's a good recipe, but it needs a little tweaking.
wilber oduor
[email protected]I've made this dish several times now and it's always a hit. The chicken is always juicy and flavorful, and the sauce is creamy and delicious. I highly recommend this recipe!
Alisia Brown
[email protected]This recipe is a great way to use up leftover chicken. I had some roasted chicken breast in the fridge and I used it to make this dish. It was delicious! The sauce is creamy and flavorful, and the chicken is tender and juicy.
Kamalshah Kundi
[email protected]I'm not a big fan of mushrooms, but I decided to give this recipe a try anyway. I'm so glad I did! The mushrooms were cooked perfectly and the sauce was amazing. I will definitely be making this again.
Jessica Setchell
[email protected]This dish was easy to make and turned out great! The chicken was juicy and the sauce was flavorful. I will definitely be making this again.
Boipelo Boipelo
[email protected]I was looking for a new chicken recipe to try and this one did not disappoint! The chicken was moist and flavorful, and the sauce was creamy and delicious. I served it over rice and it was a perfect meal.
Salha Faraj
[email protected]This recipe is a keeper! I've made it twice now and it's always a crowd-pleaser. The chicken is so tender and the sauce is so flavorful. I highly recommend it.
Yvette Rainford
[email protected]I made this dish last night and it was amazing! The flavors were perfect and the chicken was cooked to perfection. I will definitely be making this again.
Asfand Ali
[email protected]This dish was a hit with my family! The chicken was juicy and flavorful, and the mushroom-asiago sauce was creamy and delicious. I served it over pasta, and it was a perfect comfort food meal.