Receta Mushroom Asiago Chicken
Mushroom Asiago Chicken
Gourmet meal that's on your table in 30 minutes.
I was tending my herb garden the other day, trying very hard to keep my "babies" alive in this vicious heat we've been experiencing this past week, and noticed my German thyme was looking just as good as ever. Wow, now that's a hardy herb!!!
Then I got to thinking that instead of concentrating on using my beloved basil in a lot of summer dishes, why not use some thyme? So I got to thinking....
I have a huge wedge of asiago cheese I'd bought a while back while at Sam's Club, I had some gorgeous fresh mushrooms I'd just bought the other day and of course, my freezer is stocked with boneless, skinless chicken breasts because I buy in bulk whenever they are on sale for less than $2 per pound. BTW, I'd also bought some LOVELY chablis that I was dying to open and taste...err...cook with...so I thought I'd try something with a nice light wine and cream sauce, since I confess a weakness for anything cooked with wine and cream.
The result was this dish and it's superb. If you don't have fresh thyme, I'd suggest using 1/2 tsp dried in it's place.
Mushroom Asiago Chicken
- 1 lb boneless skinless chicken breast (about 2 large)
- 2 cups mushrooms, cut in half
- 1 clove garlic, minced
- 3 springs fresh thyme
- 1 1/2 cups dry white wine
- 1/2 cup seasoned flour
- 2 tbs butter
- 2 tbs olive oil
- 1/2 cup heavy cream
- 1/4-1/2 cup shredded asiago cheese
- 1/2 tsp salt (or to taste)
- 1/4 tsp pepper (or to taste)
- seasoned flour:
- 1/2 cup all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
Pound chicken breast with a meat mallet between 2 sheets of waxed paper or plastic wrap until meat is uniform thickness; about 1/4-inch. Cut into serving-sized pieces (2 or 3 pieces per breast)
Heat the butter with *1* tbs of olive oil in deep, heavy skillet or saute pan over medium heat.
Dredge chicken in seasoned flour. Add to hot oil/butter in skillet. Saute until golden on each side, about 5 minutes per side. Remove from pan.
Add remaining olive oil to hot skillet. Saute mushrooms and garlic until mushrooms begin to brown.
Add white wine to skillet, scraping up all the browned bits that are at the bottom of the pan (this is called "deglazing"). Bruise the fresh thyme by twisting it between your fingers or hitting it with the dull side of a knife in a few places. Add thyme to mushroom/wine mixture in pan.
Add the chicken back to the pan. Bring to a boil, then reduce heat, cover and simmer for 15-20 minutes.
Remove chicken from pan. Add the cream and heat through. Add the asiago cheese (if you like it strongly flavored, use 1/2 cup; not as strongly flavored, use the 1/4 cup--asiago is a powerful cheese and you can even use less for just a whisper of flavor. I like it strong so I used 1/2 cup).
Cook, stirring constantly over low heat until cheese melts. Continue cooking until sauce is reduced by about 1/2. If you wish to skip the reduction step, you may thicken the sauce slightly with about 1 tbs instant flour or 1 tbs cornstarch mixed with 2 tbs water...however, the reduction will taste better.
Add chicken back to pan and heat through.
Garnish with sprigs of fresh thyme. May be served over any pasta.
About 4 servings.
Mushroom Asiago Chicken--up closeMushroom Asiago ChickenCooking in Gastrolux Saute PanCooking in Gastrolux Saute Pan