Creamy Asiago Chicken (Print Version)
# Ingredients:
→ Fats & Dairy
01 -
3 tablespoons butter
02 -
2 tablespoons olive oil
03 -
1/2 cup shredded Asiago cheese
→ Aromatics
04 -
2 cloves garlic, minced
05 -
2 cups halved mushrooms
→ Proteins & Bases
06 -
1 1/2 cups dry white wine
07 -
1 lb chicken breasts, no skin or bones
08 -
1/2 cup heavy cream
→ Seasonings
09 -
1 teaspoon parsley
10 -
1 teaspoon pepper
11 -
1 teaspoon salt
12 -
1/2 cup flour
13 -
1 teaspoon onion powder
# Instructions:
01 -
Slice the chicken into thirds, flatten it to about 1/4 inch thick using plastic wrap, and coat with flour.
02 -
Warm up the butter with olive oil in a pan. Fry the chicken on each side for 4 minutes or until browned, then take it out.
03 -
Cook the mushrooms, garlic, and onion powder in the same pan until the mushrooms start turning brown. Pour in the wine and scrape up the browned bits.
04 -
Put the chicken back into the pan, add parsley, crank up the heat to a boil, then let it cook on low with the lid on for 15 minutes.
05 -
Take out the chicken, stir in the cream and Asiago cheese until it gets thicker, then slide the chicken back in to reheat.
# Notes:
01 -
Swap wine with chicken stock if needed
02 -
Feel free to toss in more cheese for a creamier texture