Mushroom Asiago Chicken (Print Version)
Tender chicken in creamy Asiago mushroom sauce
# What You'll Need:
→ Proteins
01 - 4 boneless, skinless chicken breasts (about 1.5 lbs)
→ Seasoning & Coating
02 - 1 tsp kosher salt
03 - ½ tsp freshly ground black pepper
04 - ½ cup all-purpose flour
→ Fats
05 - 2 tbsp olive oil
06 - 2 tbsp unsalted butter
→ Vegetables & Aromatics
07 - 8 oz cremini or white mushrooms, sliced
08 - 3 garlic cloves, minced
09 - 1 small shallot, finely chopped
→ Liquids
10 - ½ cup dry white wine or chicken broth
11 - 1 cup low-sodium chicken broth
12 - ½ cup heavy cream
→ Cheese
13 - ¾ cup freshly grated Asiago cheese
→ Fresh Herbs
14 - 2 tbsp chopped fresh parsley
# Steps:
01 - Pat chicken breasts dry with paper towels. Season both sides generously with kosher salt and black pepper. Lightly dredge each breast in flour, shaking off excess coating.
02 - Heat olive oil and 1 tbsp butter in a large skillet over medium-high heat until butter foams. Add chicken breasts and sear for 4-5 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to plate and cover loosely with foil.
03 - Add remaining 1 tbsp butter to the same skillet. Add mushrooms and sauté for 4-5 minutes, stirring occasionally, until moisture releases and mushrooms begin to brown. Add shallot and garlic; cook 1 minute until fragrant.
04 - Pour white wine into skillet, scraping up browned bits from bottom with wooden spoon. Simmer for 2 minutes until wine reduces slightly, then add chicken broth and bring to gentle simmer.
05 - Stir in heavy cream and grated Asiago cheese. Whisk continuously until cheese melts completely and sauce becomes smooth and velvety. Let simmer for 2-3 minutes until sauce thickens enough to coat spoon.
06 - Return chicken breasts and accumulated juices to skillet. Spoon sauce and mushrooms generously over chicken. Simmer gently for 2-3 minutes until heated through. Garnish with chopped parsley and additional Asiago if desired. Serve immediately.
# Expert Tips:
01 -
- The sauce comes together in one pan which means less cleanup and more flavor from those browned bits
- Asiago brings this incredible nutty sharpness that cuts through the rich cream perfectly
02 -
- Dont let your flour coating get too thick or it will slip off in the sauce instead of melding into it
- The sauce thickens quickly as it cools so plan to serve it immediately while it is still pourable
03 -
- Warm your cream slightly before adding it to prevent the sauce from breaking
- Grate the Asiago on the finest holes of your box grater for the smoothest texture