Asiago is a popular Italian cheese that tastes a bit like Parmesan but more savory. It melts quickly and is easy to use. It’s also fun to eat and it’s perfect for the chicken. You don’t need much of it for this recipe, because the cheese can overpower the rest of the ingredients. You can use Parmesan, if you can’t find Asiago.
My favorite mushrooms are cremini but you can use anything you like. I think cremini are the tenderest mushrooms but sometimes it’s hard to hunt them down. I can recommend using trumpet mushrooms because they’re delicious.
I also use white wine to add more flavor to cheese. If you don’t have it at home, you can use port or sherry. And if you don’t have any of these at home, add more chicken broth to make the dish creamier and more flavorful.
Elegant mushroom Asiago chicken
Asiago chicken can be made in 30 minutes and it tastes amazing. You only need simple ingredients to create an elegant dish. You can experiment with spices to change the flavor of the chicken completely. Here is my version of this recipe.
- 1 lb chicken breast halves, boneless
- 30 ml butter
- 30 ml olive oil
- 450 ml mushrooms, sliced
- 1 clove minced garlic
- 3 springs thyme, fresh
- 375 ml dry white wine
- 125 ml seasoned flour
- 125 ml heavy cream
- 125 ml Asiago cheese, shredded
- 4 ml salt
- 4 ml pepper
For the seasoned flour:
- 125 ml all-purpose flour
- 15 ml salt
- 5 ml pepper
Pound the checken with a mallet between plastic wrap until the meat is around ¼ inch thick. Be careful or you can pull the meat off. Cut it into smaller pieces, 3 pieces per breast. Take a pan, heat the oil and butter over medium heat.
Place the chicken in the seasoned flour and add it to butter in the pan. Sauté for 5 minutes on every side, the chicken should become browned. Add the rest of the oil to the pan. Add garlic and mushrooms and sauté for 5 minutes. Mushrooms should become browned.
Carefully add the wine to the mixture, every chicken piece should be covered in the sauce. Add fresh thyme by twisting it in your hands or hitting the herb with the knife. Taste the sauce to make sure there is enough spice.
Bring the mixture to a boil, reduce heat and simmer for 20 minutes. Remove the pan from heat; place the chicken mixture in a bowl. Add cream, mix everything together. Place the pan over medium heat and cook a chicken for 2 minutes. Add the cheese in small portions tasting the sauce after every portion. The cheese has a very strong flavor so you should control how much of it you add to your chicken.
Cook on very low heat until the cheese melts. Cook for 3 minutes or until the sauce is thickened. If you don't have time, you can make it thicker with 15 ml cornstarch and 30 ml water. If you wait for 3 minutes, the sauce will taste better. Heat for 2 minutes more. Garnish with fresh thyme. Serve it with any side dish you like, I usually make pasta.