Description
Indulge in tender chicken wrapped in a creamy, flavorful Asiago cheese sauce with earthy mushrooms and aromatic garlic.
Ingredients
Scale
- 4 pieces Boneless Skinless Chicken Breasts
- 1 cup Seasoned Flour
- 8 ounces Mushrooms
- 4 cloves Garlic, minced
- 2 sprigs Thyme
- 1/2 cup Dry White Wine
- 2 tablespoons Butter
- 1 tablespoon Olive Oil
- 1 cup Heavy Cream
- 1 cup Asiago Cheese, grated
- Salt and pepper, to taste
Instructions
- Season the chicken breasts with salt and pepper and dredge in seasoned flour.
- In a large skillet, heat butter and olive oil over medium-high heat. Cook the chicken for about 5-7 minutes on each side until golden brown, then remove from the skillet.
- Sauté minced garlic and sliced mushrooms in the same skillet for 4-5 minutes until fragrant.
- Deglaze the pan with dry white wine, scraping the bottom to release flavorful bits; let it simmer for a minute.
- Stir in heavy cream and grated Asiago cheese, melting smoothly into the sauce.
- Return the chicken to the skillet, spooning sauce over it, and cook for another 2-3 minutes to heat through.
- Adjust seasoning with salt and pepper before serving.
Notes
For a make-ahead option, prepare the sauce in advance and reheat when ready to serve. Avoid overcrowding the pan to prevent steaming.
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Sugar: 2g
- Sodium: 800mg
- Fat: 39g
- Saturated Fat: 22g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 120mg