Italian Mushroom and Asiago Chicken

It’s really hard to write every day. I wander back and forth between something old and something new. Sometimes I have a cute story to share, other times it’s here ya go – for what it’s worth.

Italian Mushroom Asiago Chicken is from the something old category – originally posted in June 2014. I love the assortment of Mushrooms – a great source for Vitamin D – with all their wonderful, earthy flavors. Asiago cheese is another wonderful flavor – sort of like Parmesan Cheese, with a nutty flavor and a hint of sweetness. Yum! Put this all together with a nice bed of garlic-infused pasta and a cream sauce – how can you go wrong?

Garnish your platter with fresh thyme, mix up a nice salad and serve with a crisp white wine – oh yeah – this dish is most definitely worth a second look.


Italian Mushroom Asiago Chicken
1 lb thin cut boneless skinless chicken breast
2 cups mushrooms (assortment include Shiitake & Crimini mushrooms), quartered
2 clove garlic, minced (more if you like – there’s no such thing as too much garlic!)
3 springs fresh thyme
1 1/2 cups dry white wine
1/2 cup seasoned flour (recipe below)
2 tablespoons butter
2 tablespoons olive oil
1/2 cup heavy cream
1/2 cup shredded Asiago cheese or an Italian Cheese blend that includes Asiago cheese
1/2 teaspoon salt (or to taste)
1/4 teaspoon pepper (or to taste)

Buy your chicken thin sliced or butterfly the breasts yourself – then separate the two “wings”. Set aside.

Heat the butter with 1 tablespoon 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 2-3 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. 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 minutes.

Remove chicken from pan.  Add the cream and heat through. Add the cheese blend and continue to cook, stirring constantly over low heat until cheese melts. Continue cooking until sauce is reduced by about half.

Add chicken back to pan and heat through. Serve over a bed of garlic linguine.

Seasoned Flour
1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon Italian Seasoning

In a zip-lock bag, mix flour with seasoning. Close bag, shake well.

Dump seasoning flour into a pie pan or spread on a sheet of waxed paper (works well – less clean up). Set aside until ready to dredge chicken in flour mixture.

Simple Garlic Linguine
½ Lb Linguine, cooked
2 Tablespoons Butter
4 Cloves Garlic, chopped
1/2 Teaspoon Dried Oregano

Bring a pot of well salted water to a boil.

Cook linguine until done al dente – cooked but firm to the bite, about 10 minutes.

While pasta is cooking, heat a small sauté pan, add butter, garlic and oregano. Sauté until the butter is melted. DO NOT let the garlic brown.

Drain pasta, place in a warm serving bowl. Pour butter mixture over pasta, toss to coat evenly.

Transfer linguine to a large serving platter. Place chicken over linguine, spoon mushrooms over chicken and garnish with fresh thyme.

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