Description
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 lb boneless skinless chicken breasts
- 1 tsp onion powder
- 1 tsp parsley
- 1 1/2 cups dry white wine
- 2 cups mushrooms, cut in half
- 2 tbsp olive oil
- 1/2 cup heavy cream
- 2 cloves garlic, minced
- 1/2 cup flour
- 3 tbsp butter
- 1/2 cup shredded asiago cheese
- 1 tsp salt
- 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
- Serving Size: 1 piece of chicken with sauce
- Calories: 450 kcal
- Sugar: 2g
- Sodium: 580mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 41g
- Cholesterol: 135mg