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
- 1/2 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. Cook chicken until golden and cooked through, about 6-7 minutes per side. Remove and set aside.
- In the same skillet, melt butter. Add mushrooms and cook until softened and browned, 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 until sauce thickens slightly, about 3-4 minutes. Return chicken to skillet and heat through. Garnish with parsley before serving.
Notes
You can customize the seasonings to taste.