Tuesday, October 6, 2015
A restaurant quality - but weeknight friendly - dinner that takes just one pan to make! Not only will your house smell amazing as it cooks, you'll soon be fighting over the leftovers and wishing you had doubled the recipe.
This recipe has some of my favorite flavors - mushrooms, Asiago cheese, and a rich, savory pan sauce. You'll find yourself adding it to your menu on an almost weekly basis - it's addictively good.
Thin chicken cutlets are quickly dredged and browned, then removed from the pan. Next you'll toss in the mushrooms (and some butter!), then garlic, wine, broth, and seasonings before letting it reduce into a flavorful and deeply rich sauce. Toss in some heavy cream, Asiago, and a bit of Parmesan before nestling the browned chicken back in.
It's quick, easy, and perfect over mashed potatoes, mashed cauliflower, or your favorite pasta.
Mushroom Asiago Chicken
1 lb boneless skinless chicken breasts
½ cup all-purpose flour
4 Tbsp butter
1 lb sliced mushrooms
3 cloves garlic, minced
½ cup dry white wine or chicken broth
¾ cup low-sodium chicken broth
3 sprigs fresh thyme or ¾ tsp dried thyme leaves
½ cup heavy cream
½ cup shredded Asiago cheese
Parmesan cheese for sprinkling
salt and pepper
Cut each chicken breast in half crosswise and set the thinner half aside. Take the thicker part and slice it in half horizontally (parallel to the cutting board) to produce 2 more thin cutlets. Cover the chicken pieces with a piece of plastic wrap and pound until 1/4 inch thick. Lightly season with salt and pepper and dredge in the flour, shaking off the excess. Set aside.
In a large skillet over medium-high heat, melt 2 tablespoons of butter. Once melted, add as many chicken pieces as will fit comfortably, being careful to not overcrowd the pan. Saute for about 5 minutes or until golden brown on the first side, then flip and cook another minute or so. Remove and cover with foil to keep warm. Repeat with remaining chicken pieces if needed.
Once all the chicken is browned and set aside, add the remaining 2 tablespoons butter to the skillet along with the sliced mushrooms and some salt. Cook, stirring occasionally, until the mushrooms are browned and softened, about 10 minutes. Add the garlic and cook for an additional 2 minutes.
Pour the white wine into the skillet and use your wooden spoon to scrape up the browned bits on the bottom of the pan. Once the wine has nearly all evaporated, add ¾ cup chicken broth and thyme. Bring the mixture to a boil, reduce heat to medium, and cook for 10–15 minutes at a rapid simmer until the liquid is reduced by half. Don't try to rush this!
Reduce the heat to medium-low and stir in the heavy cream. Sprinkle the Asiago cheese over the top of the sauce and stir constantly until the cheese melts. Nestle the chicken back into the skillet and allow it to simmer in the sauce just until the chicken is heated through and the sauce has slightly thickened.
Sprinkle with a bit of Parmesan cheese before serving.
Source: slightly adapted from Everyday Dishes