Creamy Asiago Chicken with Mushrooms

Creamy Asiago Chicken with Mushrooms

Ingredients:

• 1 lb boneless skinless chicken breast (about 2 large)
• 2 cups mushrooms, cut in half
• 1 clove garlic, minced
• 3 sprigs thyme
• 1 1/2 cups chicken broth
• 1/2 cup seasoned flour (see below)
• 2 tbsp butter
• 2 tbsp olive oil
• 1/2 cup heavy cream
• 1/3 cup shredded Asiago cheese
• 1/2 tsp salt (or to taste)
• 1/4 tsp pepper (or to taste)

Seasoned Flour:

• 1/2 cup all-purpose flour
• 1 tsp salt
• 1/2 tsp black pepper

Directions:

1. Prepare the Chicken:
   • Pound the chicken breasts to about 1/4-inch thickness between two sheets of waxed paper using a meat mallet. Cut into serving-sized pieces.
2. Sauté the Chicken:
   • Heat 1 tbsp of butter and 1 tbsp of olive oil in a deep, heavy skillet over medium heat.
   • Dredge the chicken pieces in the seasoned flour and sauté in the skillet until golden on each side, about 5 minutes per side. Remove from the pan.
3. Cook the Mushrooms:
   • Add the remaining olive oil to the skillet. Sauté mushrooms and garlic until the mushrooms begin to brown.
4. Deglaze the Pan:
   • Deglaze the pan with chicken broth, scraping up the browned bits from the bottom of the pan. Add fresh thyme.
5. Simmer:
   • Return the chicken to the pan. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes.
6. Prepare the Sauce:
   • Remove the chicken from the pan. Add cream and heat through. Stir in the Asiago cheese and continue cooking until the sauce reduces by about half and thickens.
7. Final Touches:
   • Return the chicken to the pan to reheat. Serve garnished with fresh thyme. This dish can be served over pasta.

Nutritional Information:

• Prep Time: 10 minutes
• Cooking Time: 30 minutes
• Total Time: 40 minutes
• Servings: 4 servings
• Calories: 611 kcal per serving

20 Popular Questions and Answers related to Mushroom Asiago Chicken:

1. Can I use chicken thighs instead of chicken breasts?
   • Yes, you can use chicken thighs if you prefer. Adjust cooking time accordingly.
2. What can I use instead of heavy cream?
   • You can substitute half-and-half or milk for heavy cream, but the sauce may be less rich.
3. Can I use dried thyme instead of fresh?
   • Yes, you can use dried thyme, but use it sparingly as dried herbs are more potent than fresh.
4. Is Asiago cheese necessary?
   • Asiago cheese adds a distinct flavor to the dish, but you can substitute it with Parmesan or another hard cheese if desired.
5. Can I make this dish ahead of time?
   • Yes, you can prepare the dish ahead of time and reheat it before serving. Add a splash of chicken broth or cream when reheating to prevent it from drying out.
6. What side dishes pair well with this dish?
   • This dish pairs well with rice, mashed potatoes, or a side of steamed vegetables.
7. Can I use vegetable broth instead of chicken broth?
   • Yes, you can use vegetable broth for a vegetarian version of the dish.
8. How can I make this dish gluten-free?
   • Use a gluten-free flour blend for dredging the chicken and ensure all other ingredients are gluten-free.
9. Can I freeze leftovers?
   • Yes, you can freeze leftovers for up to three months. Thaw overnight in the refrigerator before reheating.
10. Can I use other types of mushrooms?
    • Yes, you can use any mushrooms you prefer or have on hand, such as cremini, shiitake, or portobello mushrooms.
11. Is this dish spicy?
    • No, this dish is not inherently spicy, but you can add red pepper flakes or cayenne pepper for heat if desired.
12. Can I make this dish dairy-free?
    • You can omit the cheese and use a dairy-free substitute for the cream to make this dish dairy-free.
13. How can I prevent the sauce from curdling?
    • To prevent the sauce from curdling, gradually add the cream while stirring constantly and avoid boiling it once the cream is added.
14. Can I use dried garlic instead of fresh garlic?
    • Yes, you can use dried garlic powder as a substitute for fresh garlic, but adjust the amount to taste.
15. How do I know when the chicken is cooked through?
    • The chicken is cooked through when it reaches an internal temperature of 165°F (74°C) on an instant-read thermometer.
16. Can I add other herbs to the dish?
    • Yes, you can experiment with adding other herbs such as rosemary, parsley, or oregano for additional flavor.
17. What can I use instead of olive oil for sautéing?
    • You can use butter, vegetable oil, or avocado oil as alternatives to olive oil.
18. Can I use pre-sliced mushrooms?
    • Yes, you can use pre-sliced mushrooms to save time, but make sure they are fresh and not overly processed.
19. How do I prevent the flour from clumping when dredging the chicken?
    • Make sure the chicken is patted dry before dredging in flour, and shake off any excess flour before adding it to the skillet.
20. Can I make this dish in a slow cooker?
    • Yes, you can adapt this recipe for a slow cooker by searing the chicken and sautéing the mushrooms before transferring everything to the slow cooker. Cook on low for 4-6 hours or until the chicken is cooked through.