Creamy Asiago Mushroom Chicken

The perfect combination of tender chicken and rich, creamy Asiago sauce creates an indulgent restaurant-style dish right in your kitchen. The mushrooms add an earthy depth while the white wine brings a subtle acidity that balances the creamy sauce.

After discovering this recipe during my culinary training, it's become my go-to for impressing dinner guests. The sauce is so versatile that my family now requests it for various dishes.

Essential Ingredients:

• Chicken breasts: Choose even-sized pieces for uniform cooking
• Asiago cheese: Age of 9-12 months provides best melting qualities
• White wine: Use a dry variety you'd drink, like Pinot Grigio
• Mushrooms: Cremini offers richer flavor than white button
• Heavy cream: Full-fat only for proper sauce consistency
• Fresh garlic: Never substitute powdered in this recipe

Instructions Guide:

Chicken Preparation:

Place chicken breasts between plastic wrap, pound to ¼-inch thickness. Season with salt and pepper, then dredge in flour seasoned with onion powder.

Initial Cooking:

Heat olive oil and butter in a large skillet over medium-high heat. Cook chicken 4-5 minutes per side until golden. Remove and set aside.

Mushroom and Aromatics:

In the same pan, add remaining oil. Sauté mushrooms and garlic until golden brown, about 5 minutes. Season with dried parsley.

Wine Reduction:

Add white wine, scraping pan bottom. Simmer until reduced by half, about 5 minutes. Return chicken to pan, cover, and cook 15 minutes.

Sauce Creation:

Remove chicken. Add heavy cream and simmer 3 minutes. Gradually stir in Asiago and optional Parmesan until melted and smooth.

Final Assembly:

Return chicken to pan, coat with sauce. Simmer 2-3 minutes until heated through.

Pin it

Cheese selection makes this dish special. My Italian grandmother taught me that aged Asiago provides the perfect balance of sharp and creamy notes.

Perfect Consistency:

The sauce should coat the back of a spoon but still flow smoothly. If too thick, thin with pasta water or broth.

Wine Selection:

A dry white wine like Pinot Grigio or Sauvignon Blanc works best. The wine's acidity balances the rich cheese perfectly.

Serving Variations:

Serve over fettuccine pasta or alongside roasted vegetables. During summer, I add fresh herbs from my garden.

Make-Ahead Tips:

Prepare components separately up to 24 hours ahead. Reheat sauce gently, adding cream if needed.

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This dish represents the perfect marriage of Italian and French cooking techniques. The combination of wine, cream, and aged cheese creates a sauce that's both elegant and comforting.

Frequently Asked Questions

→ Can I make this without wine?

Yes, substitute the wine with chicken broth for equally delicious results.

→ How do I prevent the sauce from breaking?

Keep heat low when adding cream and cheese, stirring constantly until smooth.

→ Can I use pre-sliced chicken cutlets?

Yes, skip the pounding step if using pre-sliced chicken cutlets.

→ What sides go well with this?

Pasta, mashed potatoes, or roasted vegetables complement this dish perfectly.

→ Can I make this ahead?

Yes, reheat gently with extra cream to maintain sauce consistency.