–chicken with mushrooms & asiago cream sauce–
We eat chicken at least 3 times per week, so when I find a new recipe that is this good, I want to shout it from the roof top!
(is anyone out there? are you listening? it’s getting a bit chilly up here…)
5/6 of our family loves mushrooms, and the 1/6 that doesn’t is a pro at picking them out. I have been using the baby bella mushrooms a lot lately, I love the richness of them. Of course it’s rare I meet a mushroom I disapprove of!
The recipe has a pretty presentation, and comes together easily. I served mine over penne pasta with a side of asparagus. Personally, I think this would be really good over rice, too.
So, without further ado, here it is!
- 4 boneless chicken breasts
- 16 ounce package of Baby Bella mushrooms, rinsed and halved
- 3 teaspoons garlic puree (or 3 cloves fresh minced garlic)
- 1/2 teaspoon oregano
- 2 cups chicken stock
- 1 Tablespoon Lemon juice
- 1/2 cup white wine (not sweet)
- 1/2 cup flour, seasoned with salt and pepper
- 1/2 stick of butter
- 1 Tablespoon olive oil
- 1 cup heavy cream
- 1 cup Asiago cheese, shredded
- Additional Salt & Pepper for seasoning, to taste
Pound chicken breasts with a meat mallet until about 1/2" thick. Cut into bite sized pieces.
Dredge chicken pieces in the seasoned flour.
Heat the butter and the olive oil in your skillet, add chicken to the skillet and saute over medium heat, stirring occasionally. When chicken is golden on all sides, remove it from the pan.
In the drippings, saute mushrooms and garlic, until mushrooms begin to brown.
Add wine to pan, and stir for a couple of minutes. Add chicken stock, lemon juice, and oregano to pan.
Add the chicken back in and cook on medium-low for about 15 minutes.
Add the cream, stir, add the cheese, stir, cook on low while cheese melts and sauce thickens.
Salt and pepper to taste. Serve over your choice of pasta or rice.
Amount Per Serving: Calories: 540 Total Fat: 35g Saturated Fat: 19g Trans Fat: 1g Unsaturated Fat: 13g Cholesterol: 154mg Sodium: 536mg Carbohydrates: 18g Fiber: 2g Sugar: 5g Protein: 35g
this recipe adapted from the midnight baker