Description
Tender chicken breasts sear to golden perfection before they’re drenched in a silky asiago cheese sauce, punctuated by earthy mushrooms and garlic.
Ingredients
- 2 pieces chicken breast
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 8 ounces cremini mushrooms sliced
- 2 cloves garlic minced
- 1/2 cup chicken broth
- 1 cup heavy cream
- 1/2 cup grated asiago cheese
- 1 tablespoon fresh parsley chopped
Instructions
- Season the chicken breasts with salt and black pepper on both sides.
- Heat the olive oil in a large skillet over medium-high heat.
- Add the chicken breasts and cook for 5 to 6 minutes per side until golden and cooked through, then transfer to a plate.
- In the same skillet, add the sliced mushrooms and sauté for 4 to 5 minutes until they release their moisture and turn golden.
- Stir in the minced garlic and cook for about 1 minute until fragrant.
- Pour in the chicken broth and scrape up any browned bits from the bottom of the skillet, then simmer for 2 to 3 minutes.
- Reduce the heat to medium-low and stir in the heavy cream and grated asiago cheese until the sauce is smooth and creamy.
- Return the chicken breasts to the skillet and spoon the sauce over them, then simmer for an additional 3 to 4 minutes to heat through.
- Sprinkle with chopped fresh parsley before serving.
Notes
- For a lower fat version, substitute half-and-half for the heavy cream.
- White button mushrooms can be used in place of cremini mushrooms.
- Adjust the cheese amount to your taste preference for a milder or stronger flavor.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.