Mushroom Asiago Chicken Recipe

"With almost 9000 hits on Pinterest, I had to try this luscious looking chicken and it was fabulous! I served it over a scoop of mashed potatoes, then poured the mushroomy sauce over the top of the chicken. Along with it I had garlic sauteed whole green beans and a salad with spinach leaves, strawberries, candied nuts and Strawberry Vinaigrette. Asiago, an Italian cow’s milk cheese, tastes a lot like Parmesan but is a bit sharper. It melts nicely and is really easy to cook with—and even better to eat. The recipe only calls for a 1/2 cup of shredded Asiago. And while it may not sound like much, the cheese packs a serious punch of flavor. You can use any type of mushroom that you like! I used a button variety, but Cremini mushrooms work just as perfectly. If you’ve got the budget and are able to hunt them down, morels or trumpet mushrooms are delicious, too. White wine adds a nice dimension of flavor. Sherry, Port or Marsala are all good substitutes if you don’t have the White wine. If you happen not to have any of those options, adding a little extra chicken broth will still make everything fantastic. PLEASE NOTE: Be patient when reducing the sauce in the recipe! You'll want to let it cook down, until it is reduced by half, before adding the chicken back in. This way it is more flavorful and the chicken won't be overwhelmed by too much sauce. From Everydaydishes Blog."

Step by Step Method

Step 1

Cut each chicken breast in half so you have two half breasts, then cut each breast into thirds. Set the thinner breast pieces aside and pound out the thicker pieces to 1/4 inch thick. You may have to do it to the thinner pieces too, depending on the thickness. (To pound out the chicken, cover the chicken breast pieces with a sheet of plastic wrap, and pound with a meat mallet, or the bottom of a small skillet, until all of the pieces are about 1/4 inch thick).

Step 2

Lightly season each cutlet on both sides with salt and pepper, and dredge in flour, shaking off any excess.

Step 3

Place a large skillet over medium-high heat, and melt about 2 tablespoons unsalted butter.

Step 4

Add as many cutlets as will fit comfortably into the skillet, but be sure not to overcrowd the pan.

Step 5

Saute for about 5 minutes, until golden brown on the first side, then flip and cook for 1 additional minute.

Step 6

Remove the chicken from the skillet to a plate, and cover lightly with foil. Repeat with remaining chicken cutlets.

Step 7

When all of the chicken is cooked and set aside, add remaining butter to the skillet along with the mushrooms and 1/2 teaspoon salt.

Step 8

Cook for about 10 minutes, stirring occasionally, until the mushrooms are golden brown and become softened.

Step 9

Add garlic, and cook for an additional 2 minutes.

Step 10

Pour white wine (or 1/2 cup chicken broth) into the skillet, and stir to scrape up anything that is sticking to the bottom of the pan.

Step 11

Once the wine has nearly all evaporated, add 3/4 cup chicken broth and thyme. Bring the mixture to a boil, reduce heat to medium, and cook for 10–15 minutes at a rapid simmer, until the liquid is reduced by half.

Step 12

Reduce heat to medium-low and stir in heavy cream.

Step 13

Sprinkle the Asiago cheese over the top of the sauce, and stir constantly until the cheese melts.

Step 14

Nestle the chicken back into the skillet, and allow it to simmer in the sauce just until the chicken is heated through, and the sauce has slightly thickened. Sprinkle with a bit of Parmesan cheese, and serve right away, either all by itself, or spooned over pasta or mashed potatoes.