ASIAGO CHICKEN IN A WHITE WINE MUSHROOM SAUCE
This makes a very impressive presentation. I served this with fresh steamed broccoli and it was a hit in my house! The Asiago cheese puts this dish over the top. And the white wine sauce was superb. This is easy enough for a work week meal, but elegant enough for a special dinner party.
Provided by Diane Atherton
Categories Chicken
Time 40m
Number Of Ingredients 13
Steps:
- 1. Combine flour, seasoning salt, paprika, salt and pepper; dredge chicken pieces in flour. NOTE: I know that there are carbs in flour, however, even though this calls for 1/2 cup, you will be using very little of that, maybe 2 Tbsp for all the chicken pieces. NOTE: I cut breast in half if they are large. If you have small pieces, you will need 4.
- 2. In large skillet over a medium heat, heat 2 Tbsp butter with 1 Tbsp olive oil. Fry chicken about 4 to 5 minutes on each side. Remove to plate.
- 3. Add remaining 1 Tbsp olive oil to hot skillet. Add mushroom and garlic and saute until mushrooms begin to brown. Add wine, broth and thyme.
- 4. Add chicken back to pan, bring to boil, reduce heat and simmer covered 12 to 15 minutes.
- 5. Remove chicken from pan and add cheese and cream. Cook, stirring constantly until cheese has melted. Continue cooking until reduced by 1/2. It will thickened as liquid cooks out.
- 6. Add chicken back to sauce and heat just until chicken is good and warm.
- 7. Serve over a cauliflower mash (for low carb) or over pasta or mashed potatoes.
GRILLED CHICKEN WITH WHITE WINE MUSHROOM SAUCE
Steps:
- Preheat oven to 425 degrees F.
- In a large bowl mix together water, lemon juice, sugar and salt until dissolved. Add lemon quarters and chicken. Marinate for 30 minutes. Remove from marinade and pat dry. Preheat a grill pan over medium heat. Massage 1 drop of liquid smoke into each chicken breast. Salt and pepper generously then rub 1 tablespoon butter over and under skin of each chicken breast, placing 2 sage leaves underneath the skin. Place on hot grill, skin side down, until skin is golden brown, about 5 minutes. Transfer chicken to a baking sheet and bake until cooked through, about 25 minutes.
- Meanwhile for the white wine mushroom sauce: In a large saute pan over medium heat, melt 2 tablespoons butter with olive oil. Add onions, mushrooms and cayenne pepper. Saute until onions are translucent and mushrooms are tender, about 8 minutes. Add wine and reduce until it's almost evaporated. Add chicken stock and simmer until reduced by one third. In a small bowl press together remaining butter and flour with fingertips until well blended, then slowly add to the sauce while stirring with a wooden spoon. Simmer until sauce resembles loose gravy, about 5 minutes. Serve warm with the chicken.
CREAMY BAKED ASIAGO CHICKEN BREASTS
Easy, delicious, and cheesy chicken breasts--with plenty of Asiago flavor! Add a touch of black pepper, balsamic vinegar, and additional Asiago cheese just before serving for the best results.
Provided by Kim
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 50m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
- Place chicken breasts in the prepared baking dish. Whisk together Asiago cheese, mayonnaise, Greek yogurt, wine, oregano, garlic powder, onion powder, and nutmeg in a small bowl. Pour evenly over chicken breasts.
- Bake, uncovered, in the preheated oven until chicken is no longer pink in the center and the juices run clear, 40 to 50 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Top with black pepper, balsamic vinegar, and additional Asiago cheese just before serving.
Nutrition Facts : Calories 322.2 calories, Carbohydrate 5.7 g, Cholesterol 93.3 mg, Fat 17.9 g, Fiber 0.5 g, Protein 30.4 g, SaturatedFat 5.6 g, Sodium 507.5 mg, Sugar 3 g
ASIAGO CREAM SAUCE
Make and share this Asiago Cream Sauce recipe from Food.com.
Provided by Mommy X 2
Categories Sauces
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- In a saucepan melt 2 ounces butter.
- Add onions and chopped garlic.
- Saute over medium heat for 5 minutes.
- Add flour and mix thoroughly.
- Cook for 4 minutes, then add the chicken broth, let thicken and add the cream and reduce for 20 minutes.
- Add the salt, pepper and cayenne.
- Whisk in white wine and let simmer for another 5 minutes.
- Turn off the flame and whisk in the other 1 ounce of butter and asiago cheese.
- Cool in refrigerator.
Nutrition Facts : Calories 663.7, Fat 67.5, SaturatedFat 42, Cholesterol 229.1, Sodium 1012.5, Carbohydrate 8.9, Fiber 0.4, Sugar 1.1, Protein 5.7
CHICKEN WITH MUSHROOMS AND WINE
The boneless, skinless chicken breast is as simple to prepare as a burger, nearly as ubiquitous and generally seen as both classier and "healthier." But in the kitchen, it has two major shortcomings. First, its intrinsic flavor is minimal, more akin to pasta than to even an egg. (An egg is exciting by comparison.) Second, preparing a burger isn't that simple: unless you're looking for well done, you have to get the timing just right. In preparing chicken breasts, the cooking time should be just long enough for all but the last traces of pink to vanish - and no longer. The breast can be done in as little as six minutes, for a thinnish one subjected to high heat, or it might take as long as 10 minutes or even a bit more - but never 20, unless you are cooking the thing on a radiator. Overcooking is easy, and the results are predictably undesirable. Here's a simply wonderful way to prepare the humble breast with just a little wine (practically any kind will do) and mushrooms.
Provided by Mark Bittman
Categories dinner, easy, quick, weekday, main course
Time 45m
Number Of Ingredients 8
Steps:
- Season chicken breasts with salt and pepper. Put a large skillet over medium-high heat for 2 or 3 minutes.
- Add extra-virgin olive oil and 2 tablespoons butter to the skillet and swirl it around.
- Put flour on a plate. When the butter foam subsides, dredge the chicken in flour, shaking to remove the excess.
- Add the breasts to the skillet and cook so there is a constant sizzle but no burning.
- Cook, turning once, until the chicken is browned on both sides and nearly cooked through, about 5 minutes per side.
- Transfer the chicken to a plate and cover loosely with foil to keep warm.
- Add mushrooms to the skillet and cook, undisturbed, until the liquid from the mushrooms evaporates completely.
- With the heat still on medium-high, add wine to the skillet and let it bubble, stirring, until it is reduced by half, about 2 minutes.
- Add the remaining tablespoon of butter and cook until the sauce is thickened; return the chicken breasts to the skillet, turn them in the sauce. Season to taste with salt and pepper and serve.
- Garnish with chopped parsley.
Nutrition Facts : @context http, Calories 255, UnsaturatedFat 9 grams, Carbohydrate 6 grams, Fat 16 grams, Fiber 1 gram, Protein 20 grams, SaturatedFat 6 grams, Sodium 394 milligrams, Sugar 1 gram, TransFat 0 grams
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- Cut each chicken breast into cutlets. Lightly season each cutlet on both sides with salt and pepper and dredge in flour, shaking off any excess.
- Place a large skillet over medium-high heat and melt about 2 Tbsp unsalted butter. Add as many cutlets as will fit comfortably into the skillet, but be sure not to overcrowd the pan. Sauté for about 5 minutes until golden brown on the first side, then flip and cook for 1 additional minute. Remove the chicken from the skillet to a plate and cover lightly with foil. Repeat with remaining chicken cutlets.
- When all of the chicken is cooked and set aside, add remaining butter to the skillet along with the mushrooms and ½ tsp salt. Cook for about 10 minutes, stirring occasionally, until the mushrooms are golden brown and become softened. Add garlic and cook for an additional 2 minutes.
- Pour white wine (or ½ cup chicken broth) into the skillet and stir to scrape up anything that is sticking to the bottom of the pan. Once the wine has nearly all evaporated, add ¾ cup chicken broth and thyme. Bring the mixture to a boil, reduce heat to medium and cook for 10–15 minutes at a rapid simmer until the liquid is reduced by half.
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