This dish will never disappoint. Packed with sensational flavour, this crazy delicious Creamy Asiago Chicken will bring excitement to your dinner table. Made in a single pan, the flavours sink into the chicken like a dream! The combination of all the ingredients creates an incredible flavour that is hard to forget.
Ingredients
1 pound boneless skinless chicken breasts
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1 teaspoon onion powder
1 teaspoon parsley
1 1/2 c dry white wine
2 c mushrooms, cut in half
2 tablespoons olive oil
1/2 c heavy cream
2 cloves garlic, minced
1/2 c flour
3 tbs butter
1/2 c shredded asiago cheese
1 teaspoon salt
1 teaspoon pepper
How to make Creamy Asiago Chicken
Step 1: Place the chicken in between a plastic wrap. Pound to about 1/4 thickness with a meat mallet.
Step 2: Slice each breast into 3 tender size pieces.
Step 3: Coat the slices of chicken in flour. Set aside.
Step 4: Heat butter and a tbsp olive oil in a large deep skillet. Once hot, add the chicken and cook for about 4 minutes on each side until golden brown. When done, remove the pieces of chicken from the skillet and set aside.
Step 5: Add olive oil, onion powder, mushrooms, and garlic in the same hot skillet. Saute until the mushrooms start to brown.
Step 6: Pour wine into the skillet and deglaze. Scrape the browned bits on the bottom of the skillet. Place the chicken back to the skillet followed by parsley.
Step 7: Bring the mixture to a boil, then decrease the heat. Allow simmering for about 15 minutes.
Step 8: Again, take the chicken out of the pan and set aside.
Step 9: Into the skillet, add the cream, and continue to cook until heated through.
Step 10: Add in the asiago cheese while stirring continuously over low heat until the cheese has melted.
Step 11: Cook the sauce further until thick.
Step 12: Add the chicken pieces and heat them through.
Ingredients
- 1 pound boneless skinless chicken breasts
- 1 teaspoon onion powder
- 1 teaspoon parsley
- 1 1/2 c dry white wine
- 2 c mushrooms, cut in half
- 2 tablespoons olive oil
- 1/2 c heavy cream
- 2 cloves garlic, minced
- 1/2 c flour
- 3 tbs butter
- 1/2 c shredded asiago cheese
- 1 teaspoon salt
- 1 teaspoon pepper
Instructions
Step 1: Place the chicken in between a plastic wrap. Pound to about 1/4 thickness with a meat mallet.
Step 2: Slice each breast into 3 tender size pieces.
Step 3: Coat the slices of chicken in flour. Set aside.
Step 4: Heat butter and a tbsp olive oil in a large deep skillet. Once hot, add the chicken and cook for about 4 minutes on each side until golden brown. When done, remove the pieces of chicken from the skillet and set aside.
Step 5: Add olive oil, onion powder, mushrooms, and garlic in the same hot skillet. Saute until the mushrooms start to brown.
Step 6: Pour wine into the skillet and deglaze. Scrape the browned bits on the bottom of the skillet. Place the chicken back to the skillet followed by parsley.
Step 7: Bring the mixture to a boil, then decrease the heat. Allow simmering for about 15 minutes.
Step 8: Again, take the chicken out of the pan and set aside.
Step 9: Into the skillet, add the cream, and continue to cook until heated through.
Step 10: Add in the asiago cheese while stirring continuously over low heat until the cheese has melted.
Step 11: Cook the sauce further until thick.
Step 12: Add the chicken pieces and heat them through.
