Tuesday, February 25, 2014

Recipe of the Week - Mushroom Asiago Chicken Recipe

Time for the Tuesday Recipe Link up! I am linking up with Tasty Tuesdays and In and Out of the Kitchen.

One of the things that I have been trying to work on lately in my cooking is sauces. We have had dinner with good friends T & J quite a bit in the past few weeks, and he has been cooking for us and the sauces he makes with his dishes are just phenomenal. I knew after the second time that we were there for dinner in two weeks, tasting his sauces, yep, I need to step it up. 
I saw this recipe online and thought I can do that and put my own spin on that and work on my sauces. Boy, am I glad I did. This was so delicious, I was so full after dinner because I just wanted to keep tasting it. We had this with steamed fresh broccoli and cauliflower. One of the things that I am pretty adamant about, fresh veggies only, and I prefer them steamed, on their own. Weird, I guess it is just one of those things.

Mushroom Asiago Chicken Recipe
1 lb boneless skinless chicken thigh or breast 
2 cups portobello mushrooms
5 cloves garlic, minced
3 springs fresh thyme
1 1/2 cups dry white wine
1/2 cup flour
3/4 cup heavy cream
1/2 cup shredded asiago cheese
1/2 cup Parmesan cheese
1/2 tsp salt (or to taste)
1/4 tsp pepper (or to taste)
2 tbsp butter

Cut chicken in to med slices. Heat the butter with 1 tbs of olive oil in deep, heavy skillet or saute pan over medium heat. Dredge chicken in salt, pepper and flour.  Add it to the skillet.  Saute until golden on each side, about 5 minutes per side.  Remove from pan and reserve on plate. Saute mushrooms in pan with garlic (I had to add a little oil and butter at this point). Mix mushrooms and chicken together. Add white wine and thyme. Bring to a boil, then reduce heat, cover and simmer for 20 minutes. Add asiago and parmesan cheese and heavy whipping cream. Cook, stirring constantly over low heat until cheese melts.
  Try this dish, we served it over egg noodles. The boy said it seemed like a chicken stroganoff. Truly, I just love anything with wine in it. Gives me a reason to drink the rest of the bottle. I will add this, don't go and buy a cheap bottle of white wine to make this with. You should cook with the quality of wine you drink with, believe me it makes a difference.


Chelsea @chelseasmessyapron said...

This looks great Jilly! I love anything that has lots of mushrooms - so good!!

Unknown said...

This sounds delicious! I'll definitely have to try it. Thank you for linking to the In and Out of the Kitchen Link Party. Hope to see you next time.