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Mushroom Asiago Chicken

A comforting dish of tender chicken in a creamy mushroom and Asiago cheese sauce, perfect for weeknight dinners or special gatherings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 490
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces boneless, skinless chicken breasts Look for organic or free-range for the best flavor.
  • 1 cup sliced mushrooms Button mushrooms work well, but feel free to mix in shiitake or cremini.
  • 1 cup heavy cream Use high-quality cream for rich flavor; substitutes may alter creaminess.
  • 1/2 cup grated Asiago cheese Opt for freshly grated as it melts better.
  • 2 tablespoons olive oil Extra virgin works wonders!
  • 2 cloves garlic, minced Fresh garlic is key here to really amp up the aroma.
  • to taste Salt Don’t skip seasoning; it elevates the dish.
  • to taste Pepper Don’t skip seasoning; it elevates the dish.

Method
 

Preparation
  1. Heat 2 tablespoons of olive oil in a large skillet over medium heat.
  2. Generously season the chicken breasts with salt and pepper.
  3. Add the chicken to the hot skillet and sear for about 5-7 minutes per side until golden brown (internal temperature should reach 165°F). Remove the chicken and set aside.
  4. In the same skillet, add minced garlic and sliced mushrooms. Sauté for about 4-5 minutes, or until the mushrooms are tender and have released their juices.
  5. Slowly pour in the heavy cream, stirring gently to mix with the mushroom juices. Bring to a simmer.
  6. Stir in the grated Asiago cheese until melted into a smooth sauce, which should take about 2-3 minutes.
  7. Return the chicken breasts to the skillet, coating them in the sauce and heating them through for an additional 3-5 minutes.

Notes

For variations, try adding sun-dried tomatoes or spinach. Store leftovers in an airtight container in the fridge for 3-4 days.