Rich Italian Chicken Dinner (Print Version)
# Ingredients:
→ For the Chicken
01 -
1 lb boneless skinless chicken breasts
02 -
1/2 cup flour
03 -
1 tsp salt
04 -
1 tsp pepper
05 -
3 tbsp butter
06 -
1 tbsp olive oil
→ For the Sauce
07 -
1 tbsp olive oil
08 -
2 cups mushrooms, cut in half
09 -
2 cloves garlic, minced
10 -
1 tsp onion powder
11 -
1 tsp parsley
12 -
1 1/2 cups dry white wine
13 -
1/2 cup heavy cream
14 -
1/2 cup shredded Asiago cheese
# Instructions:
01 -
Place the chicken breasts between plastic wrap and use a meat mallet to pound them to about 1/4-inch thickness. Cut each breast into 3 'tender size' pieces. Dredge the chicken pieces in flour seasoned with salt and pepper and set aside.
02 -
In a large, deep skillet, heat 1 tbsp olive oil with the butter. Add the dredged chicken and sauté until golden brown on each side, about 4 minutes per side. Remove and set aside.
03 -
In the same skillet, add the remaining 1 tbsp of olive oil, onion powder, mushrooms, and garlic. Sauté until the mushrooms begin to brown.
04 -
Pour in the white wine, scraping up the browned bits from the bottom of the pan. Add the chicken back to the skillet and sprinkle with parsley.
05 -
Bring to a boil, reduce the heat, cover, and simmer for about 15 minutes.
06 -
Remove the chicken from the pan once again and set aside. Add the heavy cream to the skillet and heat through. Stir in the Asiago cheese, and mix constantly over low heat until the cheese fully melts and the sauce thickens.
07 -
Add the chicken back to the skillet and heat through. Serve hot and enjoy!
# Notes:
01 -
You can substitute the dry white wine with chicken broth for a non-alcoholic version.
02 -
For a richer flavor, you can add extra Asiago cheese or a touch of Parmesan.
03 -
This dish pairs wonderfully with pasta, rice, or roasted vegetables.