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Nancy's Kitchen - Tried and Tested Recipes
Asiago Chicken in White
Wine Mushroom Sauce Recipe

Asiago Chicken in White Wine Mushroom Sauce Recipe

Made this last night. Very good recipe. Would be great as a company dish

2 large skinless , boneless chicken breast (about 1 lb) * I sliced mine in half to make them thinner .
1/2 cup flour
1 tsp all purpose seasoning
1 tsp paprika
2 Tbsp butter
2Tsp extra virgin olive oil
2 cans (4oz ) sliced mushrooms drained ( I used fresh)
1 heaping tsp. jarred minced garlic
1 cup white wine
1/2 cup chicken broth
1 tsp thyme, dried
1/4 cup Asiago cheese shredded ( this is a strong cheese which I love - you may want to use a milder cheese like swiss)
1/2 cup heavy cream

Combine flour, seasoning salt, paprika, salt & pepper ; dredge chicken in flour. In large skillet, medium heat, heat 2 Tbsp butter with 1 Tbsp. olive oil .Fry chicken 4-5 min. on each side . Remove to plate. Add remaining 1 Tbsp olive oil to hot skillet. Add mushrooms and garlic and sauce until mushrooms are brown. Add wine, broth & thyme. Add chicken back to pan, bring to boil, reduce heat and simmer covered 12-15 min. until chicken is done . Remove chicken from pan and add cheese and cream . Cook,stirring constantly until these has melted. Continue cooking until reduced somewhat. It will thicken as liquid cooks. Add Chicken back to sauce and heat just until chicken is good and warm. Serve over pasta or mashed potatoes. I served mine with just a green veggie ! Enjoy.

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