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"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Creamy Asiago Chicken Recipe

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This recipe for Creamy Asiago Chicken is from Teresa's Family and Friends Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb boneless skinless chicken breasts
1 tsp onion powder
1 tsp parsley
1 1/2 cups dry white wine
2 cups mushrooms cut in half
2 tbs olive oil
1/2 cup heavy cream
2 cloves garlic minced
1/2 cup flour
3 tbs butter
1/2 cup shredded asiago cheese
1 tsp salt
1 tsp pepper
Directions:
Directions:
Personal Notes:
Personal Notes:
Take your chicken and place between plastic wrap, use a meat mallet to pound it out to about 1/4 thickness.

Cut into 3 'tender size' pieces per breast.

Dredge the chicken pieces in flour, set aside.

In a large deep skillet, heat butter with only one of the TBs of olive oil, then add the dredged chicken & saute until golden brown on each side, roughly 4 minutes per side. Remove & set aside.

In the same hot skillet, add the olive oil, onion powder, mushrooms and garlic & saute until mushrooms begin to brown.

Add the white wine to skillet, scraping up all the browned bits that are at the bottom of the pan, then add the chicken back & sprinkle with the parsley.

Bring to a boil, reduce heat, cover and simmer for about 15 minutes.

Remove chicken from pan once again and set to the side.

Add the cream to the skillet and heat through.

While mixing, add in the asiago cheese, stirring constantly over a low heat until cheese completely melts. Continue cooking until sauce is thickened.

Add chicken back and heat through and ENJOY!

 

 

 

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