Ingredients
- 1 lb chicken breasts or thighs, boneless
- 8 oz fresh cremini or button mushrooms, chopped
- 1 cup Asiago cheese, grated
- 1 cup heavy cream
- 3 cloves garlic, minced
- 2 tbsp fresh herbs (thyme or parsley)
- 2 tbsp butter
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions
- Pat the chicken dry with paper towels, seasoning it generously with salt and pepper.
- Heat a tablespoon of olive oil and a tablespoon of butter in a large skillet over medium heat.
- Add the chopped mushrooms and sauté until golden brown and tender, about 5-7 minutes.
- Stir in minced garlic and cook for an additional minute.
- Push the mushrooms to the side of the skillet, add more butter, and place the seasoned chicken in the pan.
- Sear the chicken for about 5-6 minutes on each side until golden brown and cooked through.
- Reduce the heat to low and pour in the heavy cream, stirring to combine it with the mushrooms.
- Add the grated Asiago cheese and let it melt into the sauce. Season to taste.
- Plate the chicken and spoon the mushroom sauce over the top. Garnish with herbs.
Notes
This dish can be adapted with additional vegetables like spinach or kale. Serve with rice, noodles, or bread to soak up the sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
- Diet: Gluten-Free