Print

Creamy Asiago Chicken

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This creamy Asiago chicken recipe is packed with rich, savory flavors, with tender chicken breasts smothered in a smooth, cheesy sauce. Perfect for a cozy dinner

Ingredients

Scale
  1. 1 lb boneless skinless chicken breasts
  2. 1 tsp onion powder
  3. 1 tsp parsley
  4. 1 1/2 cups dry white wine
  5. 2 cups mushrooms, cut in half
  6. 2 tbsp olive oil
  7. 1/2 cup heavy cream
  8. 2 cloves garlic, minced
  9. 1/2 cup flour
  10. 3 tbsp butter
  11. 1/2 cup shredded asiago cheese
  12. 1 tsp salt
  13. 1 tsp pepper

Instructions

  • Take the chicken and place it between plastic wrap, then use a meat mallet to pound it to about 1/4-inch thickness.
  • Cut each breast into 3 “tender size” pieces.
  • Dredge the chicken pieces in flour and set aside.
  • In a large deep skillet, heat 1 tablespoon of olive oil and butter, then add the dredged chicken. Sauté until golden brown on each side (about 4 minutes per side). Remove and set aside.
  • In the same skillet, add the remaining olive oil, onion powder, mushrooms, and garlic. Sauté until the mushrooms begin to brown.
  • Add the white wine to the skillet, scraping up all the browned bits at the bottom. Add the chicken back to the skillet, sprinkle with parsley, bring to a boil, reduce the heat, cover, and simmer for about 15 minutes.
  • Remove the chicken again and set aside. Add the heavy cream to the skillet and heat through.
  • Stir in the shredded asiago cheese, cooking over low heat, stirring constantly, until the cheese completely melts and the sauce thickens.
  • Return the chicken to the skillet and heat through. Serve and enjoy!

Notes

  • You can substitute the white wine with chicken broth for a non-alcoholic option.
  • For added flavor, try topping the chicken with some freshly grated asiago cheese before serving.

Nutrition

Find it online: https://grandmarecipesflash.com/creamy-asiago-chicken/