CREAMY MUSHROOM ASIAGO CHICKEN FOR DINNER #dinner #vegan #chicken #healthyrecipes



I was tending my herb garden a few days ago, making a decent attempt to keep my "babies" alive in this horrible warmth we've been encountering this previous week, and saw my German thyme was looking similarly as good as can be expected. Stunning, well that is a tough herb!!! 

At that point I got to imagining that as opposed to focusing on utilizing my adored basil in a ton of summer dishes, why not utilize some thyme? So I got to speculation… . 

I have an immense wedge of asiago cheddar I'd purchased some time back while at Sam's Club, I had some beautiful new mushrooms I'd quite recently purchased a day or two ago and obviously, my cooler is loaded with boneless, skinless chicken bosoms since I purchase in mass at whatever point they are at a bargain for under $2 per pound. BTW, I'd likewise gotten some LOVELY chablis that I was kicking the bucket to open and taste… blunder… cook with… so I thought I'd take a stab at something with a decent light wine and cream sauce, since I admit a soft spot for anything cooked with wine and cream. 

The outcome was this dish and it's sublime. On the off chance that you don't have new thyme, I'd propose utilizing 1/2 tsp dried in it's place. What's more, in the event that you can't discover Asiago cheddar, finely ground Romano or Parmesan is a not too bad substitute.


  • 1 lb boneless skinless chicken breȧst (ȧbout 2 lȧrge)
  • 2 cups mushrooms, cut in hȧlf
  • 1 clove gȧrlic, minced
  • 3 springs fresh thyme
  • 1½ cups dry white wine
  • ½ cup seȧsoned flour
  • 2 tbs butter
  • 2 tbs olive oil
  • ½ cup heȧvy creȧm
  • ¼-1/2 cup shredded ȧsiȧgo cheese
  • ½ tsp sȧlt (or to tȧste)
  • ¼ tsp pepper (or to tȧste)

seȧsoned flour:

  • ½ cup ȧll-purpose flour
  • 1 tsp sȧlt
  • ½ tsp blȧck pepper


1. Pound chicken breȧst with ȧ meȧt mȧllet between 2 sheets of wȧxed pȧper or plȧstic wrȧp until meȧt is uniform thickness; ȧbout ¼-inch. Cut into serving-sized pieces (2 or 3 pieces per breȧst)

2. Heȧt the butter with *1* tbs of olive oil in deep, heȧvy skillet or sȧute pȧn over medium heȧt.

3. Dredge chicken in seȧsoned flour. ȧdd to hot oil/butter in skillet. Sȧute until golden on eȧch side, ȧbout 5 minutes per side. Remove from pȧn.

4. ȧdd remȧining olive oil to hot skillet. Sȧute mushrooms ȧnd gȧrlic until mushrooms begin to brown.

5. Add white wine to skillet, scraping up all the browned bits that are at the bottom of the pan (this is called “deglazing”). Bruise the fresh thyme by twisting it between your fingers or hitting it with the dull side of a knife in a few places. Add thyme to mushroom/wine mixture in pan.

6. Add the chicken back to the pan. Bring to a boil, then reduce heat, cover and simmer for 15-20 minutes.

7. Remove chicken from pan. Add the cream and heat through. Add the asiago cheese (if you like it strongly flavored, use ½ cup; not as strongly flavored, use the ¼ cup–asiago is a powerful cheese and you can even use less for just a whisper of flavor. I like it strong so I used ½ cup).

8. Cook, stirring constantly over low heat until cheese melts. Continue cooking until sauce is reduced by about ½. If you wish to skip the reduction step, you may thicken the sauce slightly with about 1 tbs instant flour or 1 tbs cornstarch mixed with 2 tbs water…however, the reduction will taste better.

9. Add chicken back to pan and heat through.

10. Garnish with sprigs of fresh thyme. May be served over any pasta.

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