Irresistiblemente Cremoso Pollo con Champiñones y Asiago
This creamy chicken dish combines tender chicken breasts with sautéed mushrooms and rich Asiago cheese in a luscious sauce for a quick and comforting weeknight meal.
Ingredients
Main Ingredients
- 4 pieces Boneless Skinless Chicken Breasts Can substitute with chicken thighs for more flavor.
- 1 cup Seasoned Flour All-purpose flour mixed with salt and pepper.
- 8 ounces Mushrooms Fresh white or cremini mushrooms are recommended.
- 4 cloves Garlic Minced.
- 2 sprigs Thyme Fresh thyme is preferred but dried can be used.
- 1/2 cup Dry White Wine Can substitute with chicken stock.
- 2 tablespoons Butter For sautéing.
- 1 tablespoon Olive Oil
- 1 cup Heavy Cream For creaminess.
- 1 cup Asiago Cheese Grated.
- Salt and Pepper For seasoning.
Instructions
Preparation
- Pat the chicken breasts dry and season liberally with salt and pepper.
- Dredge each piece of chicken in the seasoned flour.
Cooking
- Heat a large skillet over medium-high heat and add butter and olive oil.
- Once the butter foams, cook the chicken for about 5-6 minutes on each side until golden brown.
- Remove the chicken from the skillet and set aside.
- Add garlic and mushrooms to the skillet and sauté for about 2-3 minutes.
- Pour in the dry white wine and let it cook down for a few minutes.
- Stir in the heavy cream and add Asiago cheese gradually until it melts.
- Return the chicken to the skillet, spoon the sauce over it, and sprinkle thyme on top.
- Cover and simmer for about 5-10 minutes until the chicken is cooked through.
- Taste and adjust seasoning with salt and pepper as needed.
Notes
For best results, use a meat thermometer to ensure chicken reaches an internal temperature of 165°F (75°C). Let the cheese melt slowly for a smoother sauce.
Nutrition
Serving: 1gCalories: 480kcalCarbohydrates: 30gProtein: 40gFat: 25gSaturated Fat: 14gSodium: 550mgFiber: 2gSugar: 3g
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