Sometimes on a Sunday evening after prepping meals for the week (sigh), I don’t feel like cooking up a huge feast (gasp!). Let’s be real, even the most seasoned chefs among us need a one-pot wonder every once in a while. When I scrolled across this recipe (like I do so many on our favorite recipe collector, Pinterest) I was pleasantly surprised to find it was relatively easy, somewhat healthy, and it featured two of my favorite ingredients: mushrooms and cheese. Oh, and the second best part about making this on a lazy Sunday … very little cleanup.
You can find the original recipe for Mushroom Asiago Chicken on Everyday Dishes. I actually only cut the chicken breasts in two before pounding them and they were super tender. I also substituted vegetable stock for the chicken broth and used dried thyme.
As a side, I steamed some fresh asparagus and made a cauliflower mash — a Faithfulness Farm recipe I also found on Pinterest. You’ll notice I had to use a food processor to create a smoother mash, but it was altogether scrumptious thanks to the roasted garlic flavor.
Be sure to follow Order Envy on Pinterest to discover your own new favorite recipes.
Mushroom Asiago Chicken
1 pound boneless skinless chicken breasts
½ cup all-purpose flour
4 tablespoons unsalted butter
1 pound sliced mushrooms
½ teaspoon salt
3 cloves garlic, minced
½ cup dry white wine or chicken broth (I used Chardonnay)
¾ cup low-sodium chicken broth (I used vegetable broth)
3 sprigs fresh thyme or ¾ teaspoon dried thyme leaves (I used dried)
½ cup heavy cream
½ cup shredded Asiago cheese (You’ll find this in the gourmet cheese department)
Parmesan cheese for sprinkling
Cut each chicken breast in half crosswise. Cover the breasts with a sheet of plastic wrap and pound with a meat mallet until all of the pieces are about ¼-inch thick. Season with salt and pepper and then dredge in flour, shaking off any excess.
Place a large skillet over medium-high heat and melt 2 tablespoons butter. Add as many cutlets that will fit into the skillet without overlapping. Sauté for 5 minutes or until golden brown on one side and then flip and cook for another 1 minute. Remove chicken from skillet to a plate, cover lightly with foil and continue with remaining cutlets.
Set aside all the cooked chicken and add remaining butter to skillet as well as the mushrooms and ½ teaspoon salt. Cook for about 10 minutes, stirring often, until mushrooms are golden brown and soft. Add garlic and cook 2 minutes.
Pour white wine into the skillet and scrape up anything that is stuck to the bottom of the pan. Once the wine has evaporated, add the chicken broth and thyme. Bring it to a boil, reduce heat to medium and cook for 10-15 minutes at a rapid simmer until the liquid is reduced by half.
Reduce heat to medium-low and stir in heavy cream. Then sprinkle in Asiago cheese and stir constantly to melt the cheese. Add the chicken back into the sauce and let it simmer until heated through and the sauce has thickened slightly. Sprinkle with Parmesan cheese and serve.
Roasted Garlic Cauliflower Mash
1 head cauliflower
salt and freshly cracked pepper
4-6 cloves garlic, peeled (I used 6 because I love garlic)
1/3 cup extra virgin olive oil
1/3 cup heavy cream
1/3 cup grated Romano cheese
Clean cauliflower and break into large flowerette pieces (I would suggest cutting off all stems for a smoother mash). In a large piece of aluminum foil, tightly wrap cauliflower flowerettes and garlic cloves that have been seasoned with salt and pepper. Place in a 350 degrees oven and bake for 45-55 minutes or until tender. Put the mixture into a large bowl or casserole dish and mash to desired constancy. (My cauliflower wasn’t completely tender after 55 minutes so I chopped it in the food processor with the garlic until smooth). Add olive oil and cream, mix well. Add the grated cheese and season with salt and pepper.