Description
A comforting dish featuring tender chicken breast coated in a creamy mushroom sauce infused with nutty asiago cheese.
Ingredients
Scale
- 1 lb boneless skinless chicken breast (about 2 large breasts)
- 1/2 cup seasoned flour (mix of all-purpose flour, salt, and black pepper)
- 2 tbsp butter
- 2 tbsp olive oil (divided)
- 2 cups mushrooms, halved
- 1 clove garlic, minced
- 3 sprigs fresh thyme
- 1 1/2 cups chicken broth
- 1/2 cup heavy cream
- 1/3 cup shredded asiago cheese
- 1/2 tsp salt (or to taste)
- 1/4 tsp pepper (or to taste)
- 1/2 cup all-purpose flour (for dredging)
Instructions
- Pound the chicken breasts between waxed paper until about 1/4-inch thick and cut each into 2–3 portions.
- Dredge the chicken pieces in the seasoned flour, shaking off any excess.
- In a skillet, heat 1 tablespoon of olive oil and the butter over medium heat. Sauté the chicken for about 5 minutes on each side until golden brown, then remove and set aside.
- In the same skillet, add the remaining oil and sauté mushrooms and garlic for 5–7 minutes or until browned.
- Deglaze the pan with chicken broth, scraping up the browned bits, and add fresh thyme.
- Return the chicken to the skillet, boil, then reduce heat, cover, and simmer for 15–20 minutes until cooked through.
- Remove chicken and stir in heavy cream and asiago, simmer until cheese melts and sauce reduces by half.
- Return the chicken to the skillet to warm through. Serve with pasta, couscous, or veggies.
Notes
Make sure your chicken is at room temperature for even cooking. You can use gluten-free flour if preferred or substitute chicken with tofu for a vegetarian option.
- Prep Time: 15
- Cook Time: 30
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 650mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 31g
- Cholesterol: 90mg