Asiago Chicken Mushroom Skillet Recipes

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CREAMY BAKED ASIAGO CHICKEN BREASTS



Creamy Baked Asiago Chicken Breasts image

Easy, delicious, and cheesy chicken breasts--with plenty of Asiago flavor! Add a touch of black pepper, balsamic vinegar, and additional Asiago cheese just before serving for the best results.

Provided by Kim

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 50m

Yield 4

Number Of Ingredients 12

4 boneless, skinless chicken breasts
½ cup grated Asiago cheese
½ cup light mayonnaise
¼ cup low-fat plain Greek yogurt
¼ cup dry white wine
1 ½ teaspoons dried oregano
1 teaspoon garlic powder
1 teaspoon onion powder
1 pinch ground nutmeg
freshly ground black pepper to taste
1 tablespoon aged balsamic vinegar, or to taste
2 tablespoons grated Asiago cheese, or to taste

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
  • Place chicken breasts in the prepared baking dish. Whisk together Asiago cheese, mayonnaise, Greek yogurt, wine, oregano, garlic powder, onion powder, and nutmeg in a small bowl. Pour evenly over chicken breasts.
  • Bake, uncovered, in the preheated oven until chicken is no longer pink in the center and the juices run clear, 40 to 50 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Top with black pepper, balsamic vinegar, and additional Asiago cheese just before serving.

Nutrition Facts : Calories 322.2 calories, Carbohydrate 5.7 g, Cholesterol 93.3 mg, Fat 17.9 g, Fiber 0.5 g, Protein 30.4 g, SaturatedFat 5.6 g, Sodium 507.5 mg, Sugar 3 g

MUSHROOM ASIAGO CHICKEN RECIPE - (4.4/5)



Mushroom Asiago Chicken Recipe - (4.4/5) image

Provided by hanley89

Number Of Ingredients 16

seasoned flour:
1 lb boneless skinless chicken breast (about 2 large)
2 cups mushrooms, cut in half
2 cloves garlic, minced
1 tsp dried thyme
1 1/2 cups dry white wine
1/2 cup seasoned flour
2 tbs butter
2 tbs olive oil
1/2 cup heavy cream
1/2 cup shredded Asiago cheese
1 tsp kosher salt
1/4 tsp pepper
1/2 cup all-purpose flour
1 tsp salt
1/2 tsp black pepper

Steps:

  • 1.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) 2.Heat the butter with 1 tbsp olive oil n deep, heavy skillet or saute pan over medium heat. 3.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. 4.Add remaining olive oil to hot skillet. Saute mushrooms and garlic until mushrooms begin to brown. 5.Add white wine to skillet, scraping up all the browned bits that are at the bottom of the pan. Add thyme to mushroom/wine mixture in pan. 6.Add the chicken back to the pan. Bring to a boil, then reduce heat, cover and simmer for 15-20 minutes. 7.Remove chicken from pan. Add the cream and heat through. Add the Asiago cheese 8.Cook, stirring constantly over low heat until cheese melts. Continue cooking until sauce is reduced by about 1/2.Add chicken back to pan and heat through. May be served over any pasta.

MUSHROOM ASIAGO CHICKEN



Mushroom Asiago Chicken image

Make and share this Mushroom Asiago Chicken recipe from Food.com.

Provided by Raquel Grinnell

Categories     Chicken

Time 40m

Yield 4-6 , 4-6 serving(s)

Number Of Ingredients 14

1 lb boneless skinless chicken breast (about 2 large)
2 cups mushrooms, cut in half
1 garlic clove, minced
3 sprigs fresh thyme
1 1/2 cups dry white wine
2 tablespoons butter
2 tablespoons olive oil
1/2 cup heavy cream
1/4-1/2 cup asiago cheese, shredded (romano or parmesan can sub)
1/2 teaspoon salt (or to taste)
1/4 teaspoon pepper (or to taste)
1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper

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.

MUSHROOM ASIAGO CHICKEN



Mushroom Asiago Chicken image

Make and share this Mushroom Asiago Chicken recipe from Food.com.

Provided by Mebriella

Categories     Chicken Breast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 15

1 lb boneless skinless chicken breasts or 2 large boneless skinless chicken breasts
2 cups mushrooms, cut in half
1 garlic clove, minced
3 sprigs fresh thyme
1 1/2 cups dry white wine
1/2 cup seasoned flour
2 tablespoons butter
2 tablespoons olive oil
1/2 cup heavy cream
1/4-1/2 cup shredded asiago cheese
1/2 teaspoon salt (or to taste)
1/4 teaspoon pepper (or to taste)
1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper

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* tbs 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 1/2. 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.
  • May be served over any pasta.

Nutrition Facts : Calories 538.6, Fat 26.9, SaturatedFat 12.2, Cholesterol 128.7, Sodium 1072.8, Carbohydrate 28.6, Fiber 1.3, Sugar 1.7, Protein 29.2

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