Chicken With Mushroom & Onions In An Asiago Cream Sauce Recipe
-I don’t think I have ever tasting anything so delicious. This recipe brings a lot of flavor and cheesy creaminess goodness. We really enjoyed this chicken.
-I used a mixture of button,,shiitake and portobello mushrooms which gave the dish a rather rich quality. Also added a layer of sliced garlic, you can never add too much garlic.
-Check out the recipe and let me know what you think when you give it a whirl.
•1 1/2 pounds boneless skinless chicken breast, cut into pieces.
•2 cups sliced mushrooms.
•1 large onion, sliced.
•1 cup white wine.
•1/2 cup cornstarch.
•1 Tbsp. butter.
•3 Tbsps. olive oil.
•1/4 cup heavy cream.
•1/4 cup shredded Asiago cheese.
•salt & pepper to taste.
-Heat 2 Tblps olive oil in deep skillet over medium.
-Dredge chicken in cornstarch. Add to hot oil and sprinkle with salt & pepper. Saute until golden on each side, about 5mins per side. Remove from pan.
-Add the other Tbsp olive oil and 1 Tbsp butter to the hot skillet. Saute mushrooms and onoins 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 15mins.
-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 with salt and pepper. Serve over brown rice or pasta.
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