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Blending juicy chicken with a thick, velvety Asiago sauce makes this homemade dish taste like it's straight from a fancy restaurant. Earthy mushrooms and a splash of white wine cut through the richness and balance out all the creamy goodness.
I first learned this during my cooking classes and now it's what I cook whenever I want to wow my dinner company. My family loves this sauce so much they ask me to put it on everything.
Key Ingredients:
- Chicken breasts: Go for similar-sized pieces so they cook at the same rate
- Asiago cheese: One aged 9-12 months will melt the best
- White wine: Pick something dry you'd actually drink, like a nice Pinot Grigio
- Mushrooms: Cremini gives more flavor than the plain white ones
- Heavy cream: Don't bother with low-fat versions for this sauce
- Fresh garlic: The jar or powder stuff won't work here
Cooking Steps:
- Chicken Preparation:
- Sandwich chicken between plastic wrap and flatten to ¼-inch. Sprinkle with salt and pepper, then coat in flour mixed with onion powder.
- Initial Cooking:
- Warm up olive oil and butter in a big skillet over medium-high. Cook the chicken until golden, about 4-5 minutes each side. Take out and set aside.
- Mushroom and Aromatics:
- Add the leftover oil to the same pan. Cook mushrooms with garlic until they turn golden brown, around 5 minutes. Toss in some dried parsley.
- Wine Reduction:
- Pour in white wine and scrape all the tasty bits from the pan bottom. Let it bubble until half the liquid is gone, roughly 5 minutes. Put chicken back in, cover, and cook for 15 minutes.
- Sauce Creation:
- Take out the chicken again. Pour in heavy cream and let it bubble for 3 minutes. Slowly add Asiago and Parmesan if you want, stirring until everything's smooth.
- Final Assembly:
- Place chicken back in the pan and cover with sauce. Let everything warm up together for 2-3 minutes.
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The cheese makes all the difference here. My grandma from Italy always told me that aged Asiago gives you that perfect mix of tangy and smooth flavors.
Sauce Texture:
Your sauce should stick to a spoon but still drip off nicely. If it gets too thick, just add a splash of pasta water or broth.
Choosing Wine:
Go for something dry like Pinot Grigio or Sauvignon Blanc. The tartness from the wine cuts through all that cheese perfectly.
Serving Ideas:
This tastes amazing over fettuccine or with some roasted veggies on the side. In summer, I throw in whatever herbs are growing in my garden.
Prep-Ahead Options:
You can get everything ready up to a day before. Just warm the sauce up slowly and add a splash of cream if needed.
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This dish brings together the best of Italian and French cooking. When wine, cream, and aged cheese come together, you get something that's both fancy and comforting at the same time.
Frequently Asked Questions
- → Can I skip the wine entirely?
- Of course! Swap it for chicken broth for a similar flavor.
- → Why does my sauce sometimes separate?
- Stick to low heat and mix the cream and cheese slowly to keep it smooth.
- → Do I need to pound chicken if using cutlets?
- Nope, pre-sliced cutlets are ready as is.
- → What pairs nicely with this meal?
- Serve with mashed potatoes, pasta, or some roasted veggies.
- → Can it be made earlier in the day?
- Yes, warm it gently with a splash of cream to freshen the sauce.