Savory Mushroom Asiago Chicken with White Wine Sauce
Tender chicken breast sautéed with mushrooms and garlic, simmered in white wine, and finished with creamy asiago cheese sauce for an elegant dinner option.
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Cooking tools:
- Meat tenderizer
- Wax paper
- Skillet
- Chef's knife
- Cutting board
- Measuring spoon
- Mixing bowl
- Wooden spoon
- Stove
- Plate
- Serving platter
Ingredients
- 1 lb boneless skinless chicken breast, about 2 large pieces
- 2 cups mushrooms, cut in half
- 1 clove garlic, minced
- 3 sprigs thyme, fresh
- 1 1/2 cups dry white wine
- 1/2 cup seasoned flour (see below for details)
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1/2 cup heavy cream
- 1/3 cup shredded Asiago cheese
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon pepper, or to taste
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
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