Asiago Chicken In A White Wine Mushroom Sauce Recipes

MUSHROOM ASIAGO CHICKEN

Steps:

• Pound chicken breast with a meat mallet between 2 sheets of waxed paper or plastic wrap until meat is uniform thickness; about 1/4-inch. Cut into serving-sized pieces (2 or 3 pieces per breast).
• Heat the butter with 1 tablespoon of olive oil in deep, heavy skillet or saute pan over medium heat.
• Dredge chicken in seasoned flour. Add to hot oil/butter in skillet. Saute until golden on each side, about 5 minutes per side. Remove from pan.
• Add remaining olive oil to hot skillet. Saute mushrooms and garlic until mushrooms begin to brown.
• Add white wine to skillet, scraping up all the browned bits that are at the bottom of the pan (this is called "deglazing"). Bruise the fresh thyme by twisting it between your fingers or hitting it with the dull side of a knife in a few places. Add thyme to mushroom/wine mixture in pan.
• Add the chicken back to the pan. Bring to a boil, then reduce heat, cover and simmer for 15-20 minutes.
• Remove chicken from pan. Add the cream and heat through. Add the asiago cheese (if you like it strongly flavored, use 1/2 cup; not as strongly flavored, use the 1/4 cup--asiago is a powerful cheese and you can even use less for just a whisper of flavor. I like it strong so I used 1/2 cup).
• Cook, stirring constantly over low heat until cheese melts. Continue cooking until sauce is reduced by about half. If you wish to skip the reduction step, you may thicken the sauce slightly with about 1 tbs instant flour or 1 tbs cornstarch mixed with 2 tbs water -- however, the reduction will taste better.
• Add chicken back to pan and heat through.
• Garnish with sprigs of fresh thyme. May be served over any pasta.

ASIAGO CREAM SAUCE

Steps:

• In a saucepan melt 2 ounces butter.
• Add onions and chopped garlic.
• Saute over medium heat for 5 minutes.
• Add flour and mix thoroughly.
• Cook for 4 minutes, then add the chicken broth, let thicken and add the cream and reduce for 20 minutes.
• Add the salt, pepper and cayenne.
• Whisk in white wine and let simmer for another 5 minutes.
• Turn off the flame and whisk in the other 1 ounce of butter and asiago cheese.
• Cool in refrigerator.

ITALIAN CHICKEN WITH MUSHROOM-AND-WINE SAUCE

Steps:

• Preheat oven to 350°F. Sprinkle chicken with salt and pepper. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add 3 chicken breasts, skin side down; sauté until skin is brown, about 3 minutes. Transfer chicken, skin side up, to 15x10x2-inch glass baking dish. Repeat with remaining chicken.
• Heat remaining 2 tablespoons oil in same skillet over medium-high heat. Add mushrooms, onions and bell pepper. Sauté until vegetables are tender and mushrooms begin to brown, about 12 minutes. Add wine; boil 2 minutes. Add broth and seasoning mix and bring to boil. Pour sauce over chicken.
• Cover dish with foil. Bake chicken 25 minutes. Uncover and bake until chicken is cooked through and sauce thickens, about 15 minutes longer.