A delightful dish that combines classic Italian flavors with the comforting essence of a homestyle meal, featuring tender chicken breasts smothered in a rich, creamy mushroom sauce enhanced by nutty asiago cheese.
8 ounces fresh mushrooms, sliced (cremini or button mushrooms)
3 cloves garlic, minced
1 cup chicken broth
1 cup heavy cream
¾ cup asiago cheese, grated
1 teaspoon Italian seasoning (dried basil, oregano, thyme, and rosemary)
Fresh parsley for garnish (optional)
Instructions
Season each chicken breast generously with salt and pepper on both sides. Let the chicken sit at room temperature for about 15-20 minutes.
In a large skillet, heat the olive oil and butter over medium-high heat until shimmering.
Add the chicken breasts to the skillet in a single layer and cook for about 5-7 minutes per side, or until golden brown and cooked through. Remove the chicken and set aside.
In the same skillet, add the sliced mushrooms and sauté for about 4-5 minutes until browned. Add the minced garlic and cook for an additional 1-2 minutes.
Pour in the chicken broth and scrape up any browned bits from the bottom of the skillet. Bring the mixture to a simmer.
Reduce the heat to low and stir in the heavy cream. Allow the mixture to simmer gently for 2-3 minutes.
Stir in the grated asiago cheese and Italian seasoning, mixing until the cheese is melted and the sauce is creamy.
Return the cooked chicken to the skillet, spooning the mushroom sauce over the top, and let it simmer for another 2-3 minutes.
Top with chopped fresh parsley for garnish and serve immediately.
