Recipe from The Midnight Baker: http://www.bakeatmidnite.com/2013/07/mushroom-asiago-chicken.html
This is a quick and easy Italian meal that is ready to serve in less than 30 minutes. If you are a fan of Alfredo, you will love the creamy white wine and Asiago cheese sauce over seasoned chicken breasts. One reader on Judy’s blog even tried this sauce over boneless pork chops and said it was fantastic!
Pound chicken breast with a meat mallet between 2 sheets of waxed paper or heavy plastic wrap until meat is uniform thickness, about 1/4-inch. Cut into serving-sized pieces (2 or 3 pieces per breast.)
Heat the butter with 1 tbsp of the olive oil in a deep, heavy skillet or saute pan over medium heat.
Dredge chicken in seasoned flour. Add to hot oil/butter in skillet. Saute until golden on each side, about 5 minutes per side. Remove from pan.
Add remaining olive oil to hot skillet. Saute mushrooms and garlic until mushrooms begin to brown.
Carefully add white wine to skillet, scraping up all the browned bits that are at the bottom of the pan. (This is called "deglazing.") Bruise the fresh thyme by twisting it between your fingers or hitting it with the dull side of a knife in a few places. Add thyme to the mushroom/wine mixture in pan.
Add the chicken back to the pan. Bring to a boil, then reduce heat, cover and simmer for 15-20 minutes.
Remove chicken from pan. Add the cream and heat through. Add the asiago cheese (if you like it strongly flavored, use 1/2 cup; not as strongly flavored, use the 1/4 cup--asiago is a powerful cheese and you can even use less for just a whisper of flavor. I like it strong, so I use 1/2 cup.)
Cook, stirring constantly over low heat until cheese melts. Continue cooking until sauce is reduced by about 1/2. If you wish to skip the reduction step, you may thicken the sauce slightly with about 1 tbsp instant flour or 1 tbsp cornstarch mixed with 2 tbs water. However, the reduction will taste better.
Add chicken back to pan and heat through.
Garnish with sprigs of fresh thyme. May be served over any pasta.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (256g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 175 (45%)|
|Amt Per Serving||% DV|
|Total Fat 19.5g||26 %|
|Saturated Fat 10.4g||52 %|
|Monounsaturated Fat 6g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 110.7mg||34 %|
|Sodium 5276.6mg||182 %|
|Potassium 594.9mg||16 %|
|Total Carbohydrate 12g||4 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 10g|
|Protein 36.6g||52 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 389
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.