Asiago Cream Chicken (Print Version)
# Ingredients:
→ For the chicken
01 -
500 g of boneless, skinless chicken breasts
02 -
1 teaspoon of black pepper
03 -
1/2 cup of flour
04 -
1 teaspoon of salt
→ For the sauce
05 -
1/2 cup of heavy cream
06 -
1 teaspoon of parsley
07 -
2 cups of mushrooms, halved
08 -
1 teaspoon of onion powder
09 -
2 cloves of garlic, minced
10 -
1/2 cup of shredded Asiago cheese
11 -
1 1/2 cups of dry white wine
→ Fats
12 -
3 tablespoons of butter
13 -
2 tablespoons of olive oil
# Instructions:
01 -
Place the chicken breasts between two sheets of plastic wrap and flatten them out until they’re about 0.5 cm thick. Slice each breast into 3 pieces.
02 -
Dredge the chicken pieces in flour and set them aside.
03 -
Heat 1 tablespoon of olive oil and butter in a large deep pan. Add the floured chicken and cook until both sides are golden brown (about 4 minutes each). Take the chicken out and set it aside.
04 -
In the same pan, toss in the rest of the olive oil, garlic, mushrooms, and onion powder. Cook them till the mushrooms start to brown.
05 -
Pour the white wine into the pan and scrape up any browned bits from the bottom. Put the chicken back into the pan, sprinkle on the parsley, bring it to a boil, then cover and simmer on low for 15 minutes.
06 -
Once more, remove the chicken and keep it aside. Stir in the heavy cream and gently heat it. Add in the grated Asiago cheese, stirring constantly on low heat until the cheese completely melts, and the sauce thickens up.
07 -
Return the chicken to the pan, warm it up, and serve right away. Enjoy your meal!
# Notes:
01 -
Keeps in the fridge for up to 3 days
02 -
Reheat the sauce gently over low heat