Good morning y’all –

Last night I made for the very first time Mushroom Asiago Chicken and rice. My husband claims this is “the best thing I have made yet!”. When I found this recipe on bakeatmidnite.com, I heard a similar story so I thought this would definitely be a hit with my man, although he really loves ALL food. I have adapted the recipe and instructions based on how I tweaked it. I am a big encourager of substituting more complicated or certain ingredients for things I already have in my cupboard. For example, the original recipe calls for fresh thyme but I substituted thyme from a spice jar and I think it was still absolutely delicious, if I do say so myself!

Mushroom Asiago Chicken

Adapted from the bakeatmidnite.com recipe.

Prep Time: 10 min

Cook Time: 30-40 min

Servings: 4

 

Ingredients:

1 lb boneless skinless chicken breast (about 2 large)

2 cups of mushrooms, cut in half or sliced

1 clove garlic, minced

1 tsp of thyme

1 1/2 cups dry white wine

1/2 cup seasoned flour (See below for recipe.)

2 Tbs butter

2 Tbs olive oil

1/2 cup heavy cream

1/2 cup shredded asiago cheese

1/2 tsp salt (or to taste)

1/4 tsp pepper (or to taste)

 

seasoned flour:

1/2 cup all-purpose flour

1 tsp salt

1/2 tsp black pepper

Directions:

1.       Pound chicken breast with a meat mallet between 2 sheets of waxed paper or plastic wrap until meat is uniform thickness; about 1/4-inch. Cut into serving-sized pieces (2 or 3 pieces per breast).

2.       Heat the butter with 1 tablespoon of olive oil in deep, heavy skillet or sauté pan over medium heat.

3.       Mix together seasoned flour in a medium sized bowl. Dredge chicken in the seasoned flour.  Add to hot oil & butter in skillet.  Sauté the chicken until golden on each side, about 5 minutes per side.  Remove the chicken from pan and place on a clean plate.

 
MAC Step 3
 

4       Add remaining olive oil to hot skillet.  Sauté mushrooms and garlic until mushrooms begin to brown.

 
MAC Step 4
 

5.       Add white wine & thyme to the skillet and heat through.

6.       Add the chicken back to the skillet.  Bring the chicken, white wine, and thyme mixture to a boil, then reduce heat, cover and simmer for 15-20 minutes.

 
MAC Step 6
 

7.       Remove the chicken from the pan again and place on a plate.  Add the heavy cream and heat through. Then add the asiago cheese and heat it through. Cook, stirring constantly over low heat until cheese melts. 

 
MAC Step 7
 

8.       Add the chicken back to the skillet and heat through.

Serve with rice or pasta & a fresh vegetable. We ate Rice-A-Roni’s Herb & Butter rice with our Mushroom Asiago Chicken and baked squash (not pictured here).

 
MAC Full Meal
 
 
This is one of my favorite wedding presents – acorn salt & pepper shakers. I must admit, I truly love salt & pepper shakers. There is just something so cute about little things and themed little things! Haha I think I registered for probably 6-8 sets of salt & pepper shakers for our wedding. I have each set picked out already for each season so that I get to use them all! 

This is one of my favorite wedding presents – acorn salt & pepper shakers. I must admit, I truly love salt & pepper shakers. There is just something so cute about little things and themed little things! Haha I think I registered for probably 6-8 sets of salt & pepper shakers for our wedding. I have each set picked out already for each season so that I get to use them all! 

 
 
MAC - Up Close
 

Hope you enjoy this southern comfort meal! We will be having this more often in our meal rotation that's for sure!

Love,

Chelsea
 

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