Description
A delicious and elegant dish featuring tender chicken cutlets in a creamy asiago mushroom sauce, perfect for cozy dinners or small gatherings.
Ingredients
Scale
- 1 lb boneless chicken breast
- 2 cups mushrooms, halved
- 1 clove garlic, minced
- 3 sprigs fresh thyme
- 1 ½ cups dry apple vinegar
- ½ cup seasoned flour
- 2 tablespoons butter
- 2 tablespoons olive oil
- ½ cup heavy cream
- ⅓ cup shredded Asiago cheese
- Salt and black pepper to taste
Instructions
- Pound the chicken breasts to about 1/4 inch thickness and cut into smaller pieces.
- Season both sides with salt and black pepper.
- Place seasoned flour on a plate and dredge each chicken piece, shaking off excess.
- In a large skillet, add 2 tablespoons butter and 2 tablespoons olive oil until shimmering.
- Add chicken pieces and cook until golden brown on both sides, about 5 minutes per side. Remove chicken from the pan and set aside.
- In the same skillet, add the halved mushrooms and sauté until browned, about 5–7 minutes. Add minced garlic and cook for another 30–45 seconds.
- Pour in the dry apple vinegar to deglaze the pan and reduce for 2–3 minutes.
- Add thyme and return chicken to the skillet. Bring to a gentle boil, then reduce heat to low, cover and simmer for 15–20 minutes until cooked through.
- Stir in heavy cream and shredded Asiago cheese, stirring continuously until the cheese melts and the sauce thickens slightly.
- Return chicken to warm through and serve immediately, spooning sauce over chicken.
Notes
Use aged Asiago for better flavor and consider using half-and-half for a lighter sauce. Store leftovers in an airtight container for 3–4 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 515
- Sugar: 2g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 13g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 41g
- Cholesterol: 90mg