Chicken with Mushrooms & Asiago Cream Sauce
Rich Asiago Cream sauce over chicken and baby Bella mushrooms. Serve over pasta or over rice.
Servings: 6 servings
Calories: 540kcal
Ingredients
- 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
Instructions
- 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.
Nutrition
Serving: 1g | Calories: 540kcal | Carbohydrates: 18g | Protein: 35g | Fat: 35g | Saturated Fat: 19g | Polyunsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 154mg | Sodium: 536mg | Fiber: 2g | Sugar: 5g