Recipe:
1 1/2 lb boneless skinless chicken breast, cut into pieces
2 cups sliced mushrooms
2 garlic cloves, sliced
1 cup white wine
1/2 cup cornstarch
1 Tablespoon butter
3 Tablespoons olive oil
1/2 cup heavy cream
1/2 cup shredded Asiago cheese
salt & pepper to taste
Marcona almonds (I bought mine at whole foods), optional
Heat 2 Tablespoons olive oil in deep skillet over medium.
Dredge chicken in seasoned flour. Add to hot oil and sprinkle with salt & pepper. Saute until golden on each side, about 5 minutes per side. Remove from pan.
Add the other Tablespoon olive oil and 1 Tablespoon butter to the hot skillet. Saute mushrooms and garlic until mushrooms begin to brown.
Add white wine to skillet. Return the chicken to the pan. Bring to a boil, then reduce to a simmer and cover for 15 minutes.
Remove the chicken again from the pan. Add the cream and cheese and heat them through, stirring to melt cheese. Once all combined and reduced a bit, add the chicken to the pan for a minute or two. Sprinkle almonds on top! Serve over brown rice or pasta.
This amazing recipe was adapted from The Midnight Baker!
nancyruggiano says
Looks so delicious will make this dish!
Heather @ Heat's Kitchen says
I love this recipe! The sauce is amazing! Here’s my blog post on it: http://heatskitchen.com/2015/08/08/chicken-with-mushrooms-and-asiago-cheese-sauce/
Thanks so much for sharing – I love your blog!
Heather @ Heat’s Kitchen recently posted…Chicken with mushrooms and Asiago cheese sauce
Judy says
I’m coming in late as usual Danielle, but I am very honored that you liked this so much you made it!! XOXO <3
I STILL faint each time I see one of your fabulous cheesecakes!!!
Judy recently posted…Chicken with Lemon Herb Cream Sauce
Hugs & Cookies xoxo says
u r only 3 years late hahahahaha!!! This dish is KILLER!!! I have to make it again soon!!! Thanks for such a hit and I am thrilled u like my cheesecakes!!! hee hee xoxo
Judy says
I think I’d be late to my own funeral LOL!!!!
Hugs & Cookies xoxo says
hahaha!!