This mushroom Asiago chicken dish was the perfect therapy for a Sunday evening. By therapy I mean it was fun to make. A great distraction before going back to work the next day. And it was oh so tasty good. The perfect way to cap off a week and start a new one. It isn’t complicated, but then it isn’t all of of box or can either.
This mushroom Asiago chicken is crazy creamy good. Personally, I wouldn’t hesitate to add a pinch or two of red pepper flake to give it just a bit of a kick. That’s just me, I like a bit of spice in everything. The chicken has a nice buttery flavor and is oh so tender and juicy. I was worried it might dry out or get a bit touch after frying in the flour, but no, it sure didn’t!
I love the nuttiness of Asiago cheese, but there is a limit. There is a such thing as too much for me. So start slow when you add the cheese, tasting as you go, until it is just perfect.
Mushroom Asiago Chicken
- 2 large boneless skinless chicken breasts
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil divided
- 1/2 cup all-purpose flour
- Kosher salt
- Freshly ground black pepper
- 8 ounces cremini mushrooms sliced
- 1 clove garlic minced
- 1 1/2 cups dry white wine
- 3 springs fresh thyme or substitute 2 teaspoons dried thyme
- 1/2 cup heavy cream
- 1/4 cup shredded Asiago cheese
- Egg noodles pasta or rice, cooked per package instructions
- Slice the chicken breasts horizontally. Place between sheets of wax paper and pound with a meat mallet until very thin (about 1/4"). Cut into large strips.
- Add the butter and 1 tablespoon of the olive oil to a large skillet over medium heat.
- Place the flour in a pie plate and season with 1 teaspoon of salt and 1/2 teaspoon of pepper. Stir to combine.
- Dredge the chicken pieces in the flour then transfer to the skillet. Saute until golden brown on all sides. Remove to a plate.
- Add the remaining olive oil to the skillet.
- Add the mushrooms and saute until just starting to soften.
- Add the garlic and saute for another minute
- Add the wine and scrape up any bits on the bottom of the pan.
- Bruise the thyme (if using fresh, otherwise, crumble the dried thyme) and add to the pan.
- Return chicken to the pan. Bring to a boil then reduce to a simmer. Cover and let simmer for 15 minutes.
- Remove chicken pieces to a plate again.
- Stir in the cream and cheese until melted. Reduce by half, stirring often.
- Add the chicken back and heat thoroughly.
- Serve over warm egg noodles, pasta, or rice.