Creamy Chicken Dish (Print Version)
# Ingredients:
→ Chicken Essentials
01 -
1/2 cup all-purpose flour
02 -
1 pound chicken breasts, boneless and skinless
03 -
1 teaspoon ground black pepper
04 -
1 teaspoon table salt
05 -
1 tablespoon olive oil
06 -
3 tablespoons butter
→ Sauce Ingredients
07 -
2 cups halved mushrooms
08 -
1 teaspoon parsley flakes
09 -
2 cloves garlic, finely chopped
10 -
1 tablespoon olive oil
11 -
1 teaspoon onion powder
12 -
1/2 cup cream (heavy)
13 -
1/2 cup Asiago cheese, shredded
14 -
1 1/2 cups dry white wine
# Instructions:
01 -
Wrap the chicken in plastic and flatten it to about 1/4-inch using a meat mallet. Slice each piece into three smaller pieces. Mix the salt, pepper, and flour, then coat the chicken in the mixture. Keep it aside for later.
02 -
Warm butter and a tablespoon of olive oil in a large skillet over medium heat. Fry the floured chicken until it's golden on both sides, about 4 minutes per side. Take it out and put it to the side.
03 -
Using the same pan, heat the last tablespoon of olive oil. Cook the garlic, onion powder, and mushrooms until the mushrooms are lightly browned.
04 -
Pour in the wine and use a spoon to scrape up any little browned bits stuck to the bottom. Return the cooked chicken to the skillet and sprinkle with parsley.
05 -
Turn the heat up to bring it all to a boil. Lower the heat, cover the pan, and let it cook gently for 15 minutes.
06 -
Pull the chicken out again and set it aside. Add the cream to the pan, heating it gently. Toss in the Asiago cheese and stir constantly over low heat until it's melted and the sauce thickens up.
07 -
Place the chicken back into the sauce in the skillet, let it warm through, and serve while it's nice and hot.
# Notes:
01 -
Swap the wine with chicken broth if you're avoiding alcohol.
02 -
A little extra Asiago or some Parmesan cheese can give it a richer flavor.
03 -
Serve this dish with roasted veggies, rice, or even some pasta.