Our recipe features Asaigo cheese. Asiago is a cheese made from cow’s milk with Italian origins. You can buy fresh Asiago or aged Asiago. When fresh, Asiago has a mild flavor and creamy texture. When it is aged over nine months, Asiago develops a harder texture and a more tangy, bold flavor.
For this recipe, nothing is better than Asiago cheese, but if you cannot find it, a good substitute is Romano or even Parmesan cheese. This recipe is best with aged Asiago cheese.
One Pan Mushroom Asiago Chicken
- Meat mallet/Rolling pin
- 1 lb Boneless skinless chicken breast or chicken tenders
- 2 cups Sliced mushrooms
- ½ tsp Minced garlic
- 3 Sprigs thyme
- 1 ½ cups Chicken broth
- ½ cup Seasoned flour
- 1 tsp Salt
- ½ tsp Black pepper
- 2 tbsp Butter
- 2 tbsp Olive oil
- ½ cup Heavy cream
- ¼ to ⅓ cup Shredded asiago cheese
- ½ tsp Salt
- ¼ tsp Pepper
- If you are using thick chicken breasts, sandwich the meat between two sheets of plastic wrap and pound them with a meat mallet or rolling pin to thin them out. You want them to be about ¼ inch thick. Cut the whole breasts in half to make 4 pieces.
- You can leave chicken tenders whole.
- Put one tablespoon of the butter and one tablespoon of the olive oil into a skillet and heat it over medium heat until the butter melts and the oil sizzles.
- Put the ½ cup of flour onto a plate and sprinkle the 1 teaspoon of salt and ½ teaspoon of pepper on the flour, using a fork to stir them together.
- Roll the chicken into the seasoned flour. Add the chicken to the skillet when the oil is hot and bubbly. Saute the chicken for 4 or 5 minutes or until it is golden brown. Flip the chicken with tongs to cook the other side. Remove the chicken to a plate.
- Add the rest of the olive oil and butter to the skillet. When they are hot, add the mushrooms and garlic until the mushrooms begin to turn golden brown.
- Add the chicken broth to the skillet, scraping the bottom of the pan to get all of the browned bits off of the pan. Shred the thyme leaves into the pan, adding them to the mixture in the skillet.
- Add the chicken to the pan and bring the liquid to a boil. Reduce the heat to a simmer and cover the pan with a lid. Cook the mixture at a simmer for 15 to 20 minutes.
- Use tongs to take the chicken from the pan and put it onto a clean plate. Add the cream to the skillet and warm the mixture. Add the cheese, tasting the mixture as you do. Asiago is a strongly flavored cheese, so you may want to add it a little at a time, tasting the mixture as you add it. Cook the mixture on low heat until the cheese melts. Continue cooking and stirring occasionally until you have reduced the broth by half.
- Taste the sauce and add the salt and pepper as needed. Add the chicken back to the pan and heat it through. Garnish the pan with sprigs of fresh thyme. Serve the chicken and mushroom sauce over rice or pasta.