MUSHROOM ASIAGO CHICKEN
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
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.
CREAMY BAKED ASIAGO CHICKEN BREASTS
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
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)
Provided by hanley89
Number Of Ingredients 16
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.
CHICKEN CUTLETS WITH PORTABELLA MUSHROOMS AND ASIAGO
I received this recipe in a recipe swap. The bad part is I can't remember which friend gave it to me. I like to use the fit and easy thin sliced "great for scallopine" boneless chicken breast.
Provided by Porfavorcorona
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the broiler.
- Heat the olive oil in a large non-stick skillet.
- While the oil is heating, season the chicken with salt and pepper and dredge it in flour.
- Cook the chicken over medium-high heat until golden brown, about 2 minutes on each side.
- Transfer the chicken to a large baking dish and set aside.
- Add the mushrooms to the skillet, season with salt and pepper and cook, stirring occasionally, until the mushrooms are tender.
- Add the wine, stir with a wooden spoon to release any caramelized bits that may be stuck to the pan and cook until the wine has almost completely evaporated.
- Add the chicken broth and cook for 1 minute more.
- Arrange the mushroom slices on top of the chicken and pour the cooking liquid into the baking dish.
- Sprinkle the cheese over the mushrooms.
- Place the baking dish under the broiler and cook until the cheese is melted.
Nutrition Facts : Calories 192, Fat 5.1, SaturatedFat 0.9, Cholesterol 65.8, Sodium 90.2, Carbohydrate 3.9, Fiber 0.8, Sugar 1.3, Protein 28.4
STUFFED ASIAGO CHICKEN BREASTS
Elegant enough for dinner guests, but enticing enough to get 'two thumbs up' from your family.
Provided by lutzflcat
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h
Yield 4
Number Of Ingredients 18
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a baking dish.
- Combine Asiago cheese, sun-dried tomatoes, bread crumbs, parsley, and Kalamata olives in a bowl for the filling. Place about 1/4 of the filling on the center of each chicken breast. Roll up jelly-roll style, securing the edges with toothpicks to keep the chicken breasts from unrolling. Rub the top of each chicken breast with olive oil, place seam-side down in the prepared baking dish, and sprinkle with salt, pepper, and paprika.
- Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from oven, tent loosely with foil, and allow to cool for about 10 minutes.
- Meanwhile, melt 1 tablespoon butter in a skillet over medium heat. Add mushrooms and garlic and cook until mushrooms start to brown, about 4 minutes. Add thyme leaves and white wine, stirring and deglazing the skillet, and cook for 2 minutes.
- Reduce heat to medium-low and stir in the heavy cream, salt, and pepper. Cook until sauce starts to slightly thicken. Add 1/2 cup Asiago cheese and stir until melted and smooth. Remove from heat immediately; overcooking the Asiago cheese will create a lumpy, stringy sauce.
- Slice each chicken breast into 1/2-inch thick slices, and drizzle with Asiago sauce. Garnish with thyme and serve immediately.
Nutrition Facts : Calories 599.3 calories, Carbohydrate 9.7 g, Cholesterol 213.8 mg, Fat 34.4 g, Fiber 0.9 g, Protein 59.9 g, SaturatedFat 17.9 g, Sodium 934.3 mg, Sugar 1.8 g
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- Cut each chicken breast into cutlets. Lightly season each cutlet on both sides with salt and pepper and dredge in flour, shaking off any excess.
- Place a large skillet over medium-high heat and melt about 2 Tbsp unsalted butter. Add as many cutlets as will fit comfortably into the skillet, but be sure not to overcrowd the pan. Sauté for about 5 minutes until golden brown on the first side, then flip and cook for 1 additional minute. Remove the chicken from the skillet to a plate and cover lightly with foil. Repeat with remaining chicken cutlets.
- When all of the chicken is cooked and set aside, add remaining butter to the skillet along with the mushrooms and ½ tsp salt. Cook for about 10 minutes, stirring occasionally, until the mushrooms are golden brown and become softened. Add garlic and cook for an additional 2 minutes.
- Pour white wine (or ½ cup chicken broth) into the skillet and stir to scrape up anything that is sticking to 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.
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