MUSHROOM ASIAGO CHICKEN THIS RECIPE WON THE GRAND PRIZE IN THE MEREDITH CORPORATION’S FAMILY CIRCLE, BETTER HOMES & GARDENS

BEST OF FOOD BLOGGER RECIPES 2013 – Thank You Judith!

Not my picture – Screenshot taken off original site.
Gourmet meal that’s on your table in 30 minutes. The original recipe – Serves: 4
Note: Top notch recipe! I made this 13 – 03 – 2016 and increased my recipe ingredients by 50 % – I used 250 g white button mushrooms. I served mine with 300 g (uncooked weight) in spaghetti, which came out to be the perfect balance. I like my pasta saucy. I found that, 125 ml (62.5 g) cake flour was sufficient for my quantity of ingredients, which I have listed below. See original recipe Bake at Midnight for this winning recipe.
If you don’t have fresh thyme, I’d suggest using 1/2 tsp dried in it’s place. And if you cannot find Asiago cheese, finely grated Romano or Parmesan is a decent substitute.
TIP FROM A READER: One reader reports making this with boneless pork chops and achieving excellent results!! Thanks Ashtyn!
PREP TIME 10 mins – COOK TIME 30 mins – TOTAL TIME 40 mins
INGREDIENTS: (These were my ingredients used when I made)
  • 675 g boneless skinless chicken breast (about 2 large)
  • 250 g mushrooms, cut in half
  • 3 cloves garlic, minced
  • 4.5 springs fresh thyme
  • 563 ml cups dry white wine
  • 3 tbs butter
  • 3 tbs olive oil
  • 188 ml heavy cream or to taste
  • ¼-1/2 cup shredded asiago cheese (substitute parmesan/strong cheddar if don’t have)
  • Seasoned flour: (I grind peppercorns with some course salt in coffee grinder)
  • ½ cup all-purpose flour
  • 1 tsp salt
  • ½ tsp black pepper
METHOD:
  1. Pound chicken breast with a meat mallet between 2 sheets of waxed paper or plastic wrap until meat is uniform thickness; about ¼-inch. Cut into serving-sized pieces (2 or 3 pieces per breast) or you may use chicken tenders (pre-marinated fillets) which I snip with scissors into bite sized pieces.
  2. Heat the butter with olive oil in deep, heavy skillet or saute pan over medium heat.
  3. Dredge chicken in seasoned flour. Add to hot oil/butter in skillet. Saute until golden on each side, about 5 minutes per side. Remove from pan once almost cooked but slightly pink in center.
  4. Add remaining olive oil to hot skillet. Saute mushrooms and garlic 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. Bring to a boil, then reduce heat, cover and simmer for 15-20 minutes.
  7. Add the chicken, followed by 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.
  9. Garnish with sprigs of fresh thyme. May be served over any pasta.
  • Enjoy!
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