Description
A creamy, comforting dish of chicken breast sautéed with mushrooms, garlic, and asiago cheese, perfect for quick weeknight dinners.
Ingredients
Scale
- 4 pieces Boneless Skinless Chicken Breasts
- 1 cup Seasoned Flour
- 8 ounces Mushrooms
- 4 cloves Garlic, minced
- 2 sprigs Thyme
- 1/2 cup Dry White Wine
- 2 tablespoons Butter
- 1 tablespoon Olive Oil
- 1 cup Heavy Cream
- 1 cup Asiago Cheese, grated
- to taste Salt
- to taste Pepper
Instructions
- Pat chicken breasts dry with a paper towel. Season flour with salt and pepper, and coat chicken.
- Heat butter and olive oil in a large skillet over medium-high heat. Sauté chicken for 5-6 minutes on each side until golden brown.
- Transfer chicken to a plate and add minced garlic and mushrooms to the skillet. Sauté for 4-5 minutes.
- Pour in the dry white wine, scraping up bits from the skillet. Let simmer for 2-3 minutes.
- Stir in heavy cream and asiago cheese, letting it thicken for about 2 minutes.
- Return chicken to skillet and cook for an additional 2-3 minutes to meld flavors.
- Serve warm, garnished with thyme if desired.
Notes
For extra flavor, consider using chicken thighs. Can be made ahead and reheated.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 piece chicken with sauce
- Calories: 550
- Sugar: 3g
- Sodium: 650mg
- Fat: 40g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 36g
- Cholesterol: 120mg