Description
A comforting dish of tender chicken enveloped in a rich, creamy sauce with earthy mushrooms and asiago cheese, ready in just 30 minutes.
Ingredients
Scale
- 4 pieces Boneless Skinless Chicken Breasts
- 1 cup Seasoned Flour
- 8 ounces Mushrooms, sliced
- 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
- to taste Salt
- to taste Pepper
Instructions
- Pound chicken to an even thickness and season with salt and pepper.
- Dredge each piece in seasoned flour, shaking off excess.
- In a large skillet, melt butter and olive oil over medium heat, then sauté chicken for 5-6 minutes on each side until golden brown.
- Remove chicken from skillet and set aside.
- Add minced garlic and mushrooms to the skillet, and sauté for 3-4 minutes until soft.
- Pour in dry white wine, scraping browned bits, and simmer for 2-3 minutes.
- Reduce heat, stir in heavy cream and asiago cheese, and cook until sauce thickens.
- Return chicken to skillet, coat in sauce, and heat for another 2-3 minutes.
- Adjust seasoning with salt and pepper if needed, and serve hot.
Notes
You can prepare the sauce in advance and store it in the refrigerator. Leftovers last for up to 3 days in an airtight container.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 490
- Sugar: 2g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 39g
- Cholesterol: 140mg