Mushroom Asiago Chicken
Description
Mmmmm good is all that needs to be said about this wonderful chicken recipe! Serve it with mashed potatoes, rice or egg noodles and your favorite vegetable.
Ingredients
1 lb. boneless, skinless chicken breasts
salt, to taste
freshly ground black pepper, to taste
½ c. all-purpose flour
4 T. unsalted butter
1 lb. sliced mushrooms, wiped off
½ t. salt
4 cloves garlic, minced
½ c. dry white wine, Sherry, Port, Marsala or chicken broth
¾ c. chicken stock or broth
3 sprigs fresh thyme or ¾ t. dried thyme leaves
½ c. heavy cream
½ c. shredded Asiago cheese
Parmesan cheese, for topping
Directions
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Cut each chicken breast into thirds by first cutting each breast in half across, then set the thinner half to the side. Slice the thicker part of the breast in half horizontally to produce 2 more thin cutlets. 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 ¼" thick.
Lightly season each piece on both sides with salt and pepper; dredge in flour, shaking off any excess.
In a large skillet over medium-high heat, melt 2 T. unsalted butter. Add as many cutlets as will fit comfortably into the skillet, but do not overcrowd the pan. Saute about 5 minutes, until golden brown on one side, then flip and cook for anotherl minute. Remove the chicken from the skillet to a platter; cover lightly with aluminum foil. Repeat with remaining chicken.
When all chicken is cooke; set aside, add remaining butter to the skillet with mushrooms and ½ t. salt. Cook about 10 minutes, stirring occasionally, until mushrooms are golden brown and become softened. Add garlic; cook for another 2 minutes.
Pour white wine (or ½ cup chicken stock/ broth) into the skillet; stir to scrape up anything that is sticking to the bottom of the pan. When the wine has nearly all evaporated, add ¾ cup chicken stock/broth and thyme. Bring to a boil, reduce heat to medium, and cook for 10–15 minutes at a rapid simmer until the liquid is reduced by half.
Reduce heat to medium-low; stir in heavy cream; sprinkle Asiago cheese over the top of the sauce; stir constantly until the cheese melts.
Place the chicken back into the skillet; allow it to simmer in the sauce just until the chicken is heated through and the sauce has slightly thickened. Sprinkle with a little of Parmesan cheese; serve immediately.
5-6 servings