asiago chicken in a white wine mushroom sauce
Asiago cheese is a very strong cheese, not for the weak-hearted cheese lover. This is another nice low-carb recipe. If I'm going to stick with any diet, it has to taste good and this definitely was not lacking in good flavor. Hope you enjoy it!
Blue Ribbon Recipe
This Asiago chicken in a white wine mushroom sauce is impressive and easy. The chicken is tender and juicy, and the sauce is creamy and flavorful. Garlic and thyme add a wonderful aroma, while mushrooms add earthiness and a nice texture. Asiago melts into the sauce and adds a nutty and salty taste. There's a hint of acidity and sweetness from the white wine. The wine also helps get all the brown bits up from the pan. We served with rice and green beans, but this would be delicious with your favorite vegetable.
Ingredients
- 2 large large skinless and boneless chicken breast (about 1 lb)
- 1/2 cup all-purpose flour
- 1 teaspoon all-purpose seasoning
- 1 teaspoon paprika
- 2 tablespoons butter
- 2 tablespoons evoo (extra virgin olive oil)
- 2 cans sliced mushrooms, drained (4 oz each)
- 1 teaspoon (heaping) jarred minced garlic
- 1 cup dry white wine (I used Chablis)
- 1/2 cup chicken broth
- 1 teaspoon thyme, dried
- 1/4 cup Asiago cheese, grated
- 1/2 cup heavy cream
How To Make asiago chicken in a white wine mushroom sauce
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Step 1Combine flour, seasoning salt, paprika, salt, and pepper. Dredge chicken pieces in flour. NOTE: I know that there are carbs in flour. Even though this calls for 1/2 cup, you will use very little of the flour. Maybe 2 Tbsp for all the chicken pieces. I cut breasts in half if they are large. If you have small chicken breasts, you will need 4. -
Step 2In a large skillet over medium heat, heat 2 Tbsp butter with 1 Tbsp olive oil. Fry chicken for about 4 to 5 minutes on each side. Remove to a plate.
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Step 3Add the remaining 1 Tbsp olive oil to the hot skillet. Add mushroom and garlic. Saute until mushrooms begin to brown. Add wine, broth, and thyme.
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Step 4Add chicken back to the pan. Bring to a boil. Reduce heat and simmer covered 12 to 15 minutes.
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Step 5Remove chicken from pan. Add cheese and cream. Cook, stirring constantly, until the cheese has melted. Continue cooking until reduced by 1/2. It will thicken as the liquid cooks out.
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Step 6Add chicken back to the sauce. Heat just until the chicken is warm. Serve over a cauliflower mash (for low carb) or over pasta or mashed potatoes.
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