Recipe:
1 1/2 lb boneless skinless chicken breast, cut into pieces
2 cups sliced mushrooms
1 large onion, sliced
1 cup white wine
1/2 cup cornstarch
1 Tablespoon butter
3 Tablespoons olive oil
1/4 cup heavy cream
1/4 cup shredded Asiago cheese
salt & pepper to taste
Heat 2 Tablespoons olive oil in deep skillet over medium.
Dredge chicken in cornstarch. Add to hot oil and sprinkle with salt & pepper. Saute until golden on each side, about 5 minutes per side. Remove from pan.
Add the other Tablespoon olive oil and 1 Tablespoon butter to the hot skillet. Saute mushrooms and onoins until mushrooms begin to brown.
Add white wine to skillet, return the chicken to the pan. Bring to a boil, then reduce to a simmer and cover for 15 minutes.
Remove the chicken again from the pan. Add the cream and cheese and heat them through, stirring to melt cheese. Once all combined and reduced a bit, add the chicken to the pan for a minute or two. Sprinkle with salt and pepper. Serve over brown rice or pasta.
This amazing recipe was adapted from The Midnight Baker!
Suzanne says
Looks yummy!
sam says
can i substitute the wine for non alcoholicproduct.
danielle says
you can use chicken stock
Sherrie says
I usually used chicken stock for “white” wine and beef stock for “red” wine
jane says
The alcohol cooks out…just leaving a wonderful, light flavor!
mandy says
you can get non alcoholic wine so you could try that
sharon says
I don’t see cream cheese as an ingredient but it is in the directions. Is cream cheese Asiago cheese?
danielle says
there is cream in it no cream cheese is listed
Penny says
it says add cream AND cheese….not cream cheese lol
i read it the same way the first time too!
kathyr says
How many people does this serve? Thanks!
danielle says
in my house-only 2 lol but i suspect 4 people in other houses! lol
SUe says
Can you use fat free half and half or something else other than heavy cream? I really want to lighten this up more!
danielle says
I’m sure you can try-it won’t be as rich but I would think it would be yummy.
Cyndee says
Please live a little. The difference between ff 1/2 and 1/2 and real cream in this entire dish is 75 calories. The taste is beyond better, life is really short…..
Terri says
Smart move. Life is short and it doesn’t need to be shorter.
Cecelia E.acqui says
What kind of cream?
danielle says
heavy cream or half & half
Tauni says
What kind of sides would go good with this?
Rachel Wellsandt says
Noodles or rice
RyeRye says
I made this for dinner tonight and it was absolutely amazing! I did double up on the cheese sauce. Served over rice. Def a KEEPER recipe~
Sue Swestka says
This is actually a recipe given to me in 1992!
Judy Leaden & Felicia Ortiz says
My daughter-in-law made this tonight and it is definitely a KEEPER! She couldn’t find shredded asiago cheese so bought a bag of shredded Italian blend cheese (store brand) and we’re not big on chicken breast so used boneless, skinless chicken thighs. It was awesome! We decided it would do better with a “blander” side so made white rice and broccoli. It would also be amazing with egg noodles. Thanks so much it is now in our rotation.
PJ McNally says
just made for the super bowl and it is delicious.
Carla says
This reminds me of an old Olive Garden recipe that I miss so much!! Going to add artichoke hearts and sliced olives to duplicate that recipe!!!!
Hugs & Cookies xoxo says
yum, love your additions!
Kim Hayter says
One of my husbands faves!
Denese says
What noodles are the best?