Real Recipes From Real Home Cooks ®

asiago chicken in a white wine mushroom sauce

★★★★★ 19
a recipe by
Diane Atherton

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.

— The Test Kitchen @kitchencrew
★★★★★ 19
serves 4
prep time 10 Min
cook time 30 Min
method Stove Top

Ingredients For asiago chicken in a white wine mushroom sauce

  • 2 lg
    large skinless and boneless chicken breast (about 1 lb)
  • 1/2 c
    all-purpose flour
  • 1 tsp
    all-purpose seasoning
  • 1 tsp
  • 2 Tbsp
  • 2 Tbsp
    evoo (extra virgin olive oil)
  • 2 can
    sliced mushrooms, drained (4 oz each)
  • 1 tsp
    (heaping) jarred minced garlic
  • 1 c
    dry white wine (I used Chablis)
  • 1/2 c
    chicken broth
  • 1 tsp
    thyme, dried
  • 1/4 c
    Asiago cheese, grated
  • 1/2 c
    heavy cream

How To Make asiago chicken in a white wine mushroom sauce

  • Chicken dredged in seasoned flour.
    Combine 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.
  • Brown chicken in butter and oil.
    In 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.
  • Adding white wine to sauteed mushrooms.
    Add 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.
  • Chicken added back to the pan to continue to cook.
    Add chicken back to the pan. Bring to a boil. Reduce heat and simmer covered 12 to 15 minutes.
  • Chicken removed from the pan and heavy cream and cheese added to the pan.
    Remove 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.
  • Chicken added back to the pan while the sauce thickens.
    Add 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.