Description
This creamy Asiago chicken features tender, juicy chicken breasts simmered in a rich, flavorful sauce made with Asiago cheese, mushrooms, white wine, and garlic. It’s a comforting and elegant dish perfect for weeknight dinners or special occasions.
Ingredients
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1 lb boneless skinless chicken breasts
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1 tsp onion powder
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1 tsp parsley
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1 ½ cups dry white wine
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2 cups mushrooms, halved
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2 tbsp olive oil
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½ cup heavy cream
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2 cloves garlic, minced
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½ cup flour
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3 tbsp butter
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½ cup shredded Asiago cheese
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1 tsp salt
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1 tsp pepper
Instructions
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Pat the chicken breasts dry and season both sides with salt, pepper, onion powder, and parsley.
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Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and cook for 4-5 minutes on each side until golden and cooked through. Remove chicken and set aside.
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In the same skillet, melt butter and add minced garlic. Sauté for about 1 minute until fragrant.
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Add mushrooms and cook until softened, about 5 minutes.
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Sprinkle flour over mushrooms and stir well to coat. Cook for 1-2 minutes to remove raw flour taste.
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Slowly pour in the white wine, stirring constantly to avoid lumps. Allow the mixture to simmer until slightly thickened, about 5 minutes.
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Stir in the heavy cream and Asiago cheese, and continue cooking until the sauce is creamy and the cheese has melted.
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Return the chicken breasts to the skillet, spoon sauce over them, and simmer for an additional 3-5 minutes to heat through and blend flavors.
- Serve hot, garnished with extra parsley if desired.
Notes
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Use a dry white wine like Sauvignon Blanc or Pinot Grigio for best flavor.
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Substitute Asiago cheese with Parmesan if Asiago is unavailable.
- Serve over pasta, rice, or with steamed vegetables for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Sautéing, Simmering
- Cuisine: Italian-American