Description
Tender chicken breasts smothered in a rich, creamy sauce with earthy mushrooms and nutty Asiago cheese.
Ingredients
Scale
For the Crust:
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 tablespoon butter
- 8 ounces cremini mushrooms, sliced
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Asiago cheese
- 1 teaspoon dried thyme
- Salt and black pepper to taste
- 2 tablespoons chopped fresh parsley for garnish
Instructions
1. Prepare the Crust:
- Season chicken breasts with salt and pepper. Heat olive oil in a large skillet over medium-high heat and cook chicken until golden and cooked through, about 6-7 minutes per side. Remove and set aside.
- In the same skillet, melt butter and add mushrooms. Sauté until browned and tender, about 5-7 minutes. Add garlic and cook for 1 minute until fragrant.
- Reduce heat to medium-low. Pour in heavy cream and stir in Asiago cheese and thyme. Simmer, stirring, until cheese is melted and sauce is smooth. Return chicken to the skillet and heat through. Garnish with parsley before serving.
Notes
You can customize the seasonings to taste.