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Mushroom Asiago Chicken

Course Main
Cuisine American
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 4 servings


  • 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.