Description
A rich and creamy chicken dish featuring tender boneless skinless chicken breasts cooked in a savory Asiago cheese and white wine sauce with mushrooms and garlic, perfect for a hearty and elegant meal finished in under 40 minutes.
Ingredients
Scale
Chicken
- 1 lb boneless skinless chicken breasts
- 1 tsp onion powder
- 1 tsp parsley
- 1 tsp salt
- 1 tsp pepper
Sauce
- 2 tbsp olive oil
- 3 tbsp butter
- 2 cloves garlic, minced
- 2 cups mushrooms, halved
- ½ cup flour
- 1 ½ cups dry white wine
- ½ cup heavy cream
- ½ cup shredded Asiago cheese
Instructions
- Season Chicken: Pat the chicken breasts dry with paper towels to remove excess moisture. Season both sides evenly with salt, pepper, onion powder, and parsley to enhance the flavor.
- Cook Chicken: Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken breasts and cook for 4-5 minutes per side until golden brown and fully cooked through. Remove the chicken from the skillet and set aside to rest.
- Sauté Garlic: In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant but not browned, infusing the sauce base with flavor.
- Cook Mushrooms: Add the halved mushrooms to the skillet and cook for approximately 5 minutes until they are softened and released their moisture, stirring occasionally.
- Add Flour: Sprinkle the flour over the mushrooms and stir continuously to coat the mushrooms evenly. Cook for 1-2 minutes to remove the raw flour taste and start thickening the sauce.
- Deglaze with Wine: Slowly pour in the dry white wine while stirring constantly to avoid lumps. Allow the mixture to simmer gently for about 5 minutes until the sauce slightly thickens and reduces.
- Add Cream and Cheese: Stir in the heavy cream and shredded Asiago cheese. Continue cooking the sauce until it turns creamy and the cheese has fully melted, creating a rich texture.
- Simmer Chicken in Sauce: Return the cooked chicken breasts to the skillet, spooning the sauce over them. Simmer for an additional 3-5 minutes on low heat to heat the chicken through and let the flavors meld.
- Serve: Plate the chicken and spoon extra sauce on top. Garnish with additional parsley if desired and serve hot for a delicious and comforting meal.
Notes
- For best results, use freshly shredded Asiago cheese instead of pre-shredded for better melting.
- If dry white wine is unavailable, substitute with chicken broth and a splash of white wine vinegar.
- To make it gluten-free, replace all-purpose flour with cornstarch or a gluten-free flour blend.
- Leftovers can be stored refrigerated in an airtight container for up to 3 days.
- This dish pairs well with steamed vegetables, mashed potatoes, or cooked rice to soak up the creamy sauce.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian-American
