22 July 2013

Mushroom Asiago Chicken

Yum
Mushroom Asiago Chicken
Mushroom Asiago Chicken


Gourmet meal that's on your table in 30 minutes. This is the original recipe!

UPDATE!!!  THIS RECIPE WON THE GRAND PRIZE IN THE MEREDITH CORPORATION'S (FAMILY CIRCLE, BETTER HOMES & GARDENS, ETC.) "BEST OF FOOD BLOGGER RECIPES 2013"  (**Happy Dance**) WILL BE FEATURED AT A LATER DATE IN ONE OF THEIR PUBLICATIONS.

I was tending my herb garden the other day, trying very hard to keep my "babies" alive in this vicious heat we've been experiencing this past week, and noticed my German thyme was looking just as good as ever.  Wow, now that's a hardy herb!!!

Then I got to thinking that instead of concentrating on using my beloved basil in a lot of summer dishes, why not use some thyme?  So I got to thinking....

I have a huge wedge of asiago cheese I'd bought a while back while at Sam's Club, I had some gorgeous fresh mushrooms I'd just bought the other day and of course, my freezer is stocked with boneless, skinless chicken breasts because I buy in bulk whenever they are on sale for less than $2 per pound.  BTW, I'd also bought some LOVELY chablis that I was dying to open and taste...err...cook with...so I thought I'd try something with a nice light wine and cream sauce, since I confess a weakness for anything cooked with wine and cream.

The result was this dish and it's superb.  If you don't have fresh thyme, I'd suggest using 1/2 tsp dried in it's place. And if you cannot find Asiago cheese, finely grated Romano or Parmesan is a decent substitute.

TIP FROM A READER:  In case you don't read the comments, one reader reports making this with boneless pork chops and achieving excellent results!!  Thanks Ashtyn!

Update:  This recipe has done so amazingly well and been so highly rated by anyone that tries it that I have entered it in Plated.com's Chicken recipe contest! From what I've been told by all of you via messages, email and my Facebook page, you've loved this and how easy it really is for something so gourmet.  This is why I think this recipe should win!!!  
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Mushroom Asiago Chicken

  • 1 lb boneless skinless chicken breast (about 2 large)
  • 2 cups mushrooms, cut in half
  • 1 clove garlic, minced
  • 3 springs fresh thyme
  • 1 1/2 cups dry white wine
  • 1/2 cup seasoned flour
  • 2 tbs butter
  • 2 tbs olive oil
  • 1/2 cup heavy cream
  • 1/4-1/2 cup shredded asiago cheese
  • 1/2 tsp salt (or to taste)
  • 1/4 tsp pepper (or to taste)
  • seasoned flour:
  • 1/2 cup all-purpose flour
  • 1 tsp salt
  • 1/2 tsp black pepper

Pound chicken breast with a meat mallet between 2 sheets of waxed paper or plastic wrap until meat is uniform thickness; about 1/4-inch. Cut into serving-sized pieces (2 or 3 pieces per breast)

Heat the butter with *1* tbs of olive oil in deep, heavy skillet or saute pan over medium heat.

Dredge chicken in seasoned flour.  Add to hot oil/butter in skillet.  Saute until golden on each side, about 5 minutes per side.  Remove from pan.

Add remaining olive oil to hot skillet.  Saute mushrooms and garlic until mushrooms begin to brown.

Add white wine to skillet, scraping up all the browned bits that are at the bottom of the pan (this is called "deglazing"). Bruise the fresh thyme by twisting it between your fingers or hitting it with the dull side of a knife in a few places.  Add thyme to mushroom/wine mixture in pan.

Add the chicken back to the pan.  Bring to a boil, then reduce heat, cover and simmer for 15-20 minutes.

Remove chicken from pan.  Add the cream and heat through. Add the asiago cheese (if you like it strongly flavored, use 1/2 cup; not as strongly flavored, use the 1/4 cup--asiago is a powerful cheese and you can even use less for just a whisper of flavor.  I like it strong so I used 1/2 cup).

Cook, stirring constantly over low heat until cheese melts. Continue cooking until sauce is reduced by about 1/2.  If you wish to skip the reduction step, you may thicken the sauce slightly with about 1 tbs instant flour or 1 tbs cornstarch mixed with 2 tbs water...however, the reduction will taste better.

Add chicken back to pan and heat through.

Garnish with sprigs of fresh thyme.  May be served over any pasta.

About 4 servings.



Mushroom Asiago Chicken
Mushroom Asiago Chicken


Mushroom Asiago Chicken
Mushroom Asiago Chicken

Cooking Mushroom Asiago Chicken in Gastrolux Saute Pan
Cooking in Gastrolux Saute Pan

Mushroom Asiago Chicken in Gastrolux Saute Pan
Cooking in Gastrolux Saute Pan

Copyright © Judith Hannemann aka The Midnight Baker 2014. All Rights Reserved. No part of this website may be reproduced without The Midnight Baker's express consent.

148 comments:

thepaintedapron.com said...

This sounds pretty perfect! Thanks, going on the menu!
JEnna

Judith Hannemann said...

Jenna, I can't begin to tell you how delicious this was and it's so simple to make too!!! Enjoy it!!!!

Patricia Maiden-Lewis said...

Sounds heavenly! Yum!!!!

Macy Porter said...

this sounds amazing! I also have a wine and cream sauce weekness! Definitely making this! Thank you for sharing!!

Judith Hannemann said...

Patricia & Macy--thank you <3...and enjoy!!!!

tressie said...

This recipe sounds so delicious, however I'm allergic to wine, & wondering what I could use for a substitute? Thanks for any suggestions!

Judith Hannemann said...

Tressie--a good rich chicken stock would be a good substitute. Out of all I've tried, I like the Knorr and Swanson's Flavor Boost. I'd give the edge to Swanson for this one. It tastes just like the drippings from roast chicken. I'd use 2-3 packets in this (they sort of look like the little squeezey things ketchup comes in that they give you in a fast -food place.

Michele said...

This looks amazing. What can I use as a substitute for the heavy cream? Thanks!

Judith Hannemann said...

Michele you could use 1/2 and 1/2 but you'd probably have to thicken the sauce a bit. I'd suggest a tablespoon of cream cheese too--but that would change the taste a bit to make it more "tangy." You might try plain greek or regular yogurt, but again, you have the "tang" factor there.

beakins said...

What is the flour seasoned with?

Judith Hannemann said...

The chicken is dredged in the seasoned flour. If you're talking about the ingredient list, "seasoned flour" with a colon after it is just a subheading for it's ingredients.

Diana Campos said...

Made the recipe and loved it! I added shallots with the garlic.

Judith Hannemann said...

Great additions, Diana!!!

Ellen said...

I just made this! It was awesome! I was missing the white wine but I used chicken stock instead and it was still great. I also served it over a wild rice pilaf and that was awesome too!

Judith Hannemann said...

I'm so glad you liked it Ellen!!! Serving over wild fice pilaf is a GREAT idea and a good chicken stock is always a good substitute for wine!

Ellin said...

Made this recently and loved it! I made it in advance and reheated it before serving. The next time I do that, I will not boil the chicken as the recipe calls for. Rather put the browned chicken in a pyrex dish, finish the sauce and pour over the chicken. Then reheat for approximately 20-30 minutes at 350.

Judith Hannemann said...

That's a good idea Ellin because reheated chicken lots of times gets a "funky" taste so that would probably eliminate that. But I have found that breast meat that is cooked with wine somehow doesn't have it....

flowerlady464 said...

Found your blog via a link to this recipe....this chicken was amazingly delicious! Will definitely make again. Fancy enough for company.
Favorite wine?

Judith Hannemann said...

I am so glad you liked this flowerlady!!! My fave wines are chardonnay and shiraz! In fact, I had just bought the chablis I made this with along with a chardonnay and was debating which one to use. The chablis won the coin toss plus I hadn't had it in a while. Was on a Pinot Grigio kick for a bit :)

anon phoenix said...

Is white cooking wine acceptable to use? Also, do you think there is a way to turn this into a crock pot dish? Sounds delish, and I'm looking to make it this weekend!

Judith Hannemann said...

Phoenix, white cooking wine will be fine, but remember, it's seasoned and salty so cut out any salt in the recipe and try to use unsalted butter too. This dish would certainly do well in the crock pot. Only substitution I would make is use boneless skinless thighs, but that's just personal preference because I'm not overly fond of the way breast of chicken cooks in a slow cooker.

Ranchwife ~ said...

Very good recipe. I quadrupled the recipe (except for the wine - used 2.25 cups) for our family of four and it was devoured. They want me to make it again tomorrow! Thank you for sharing the recipe.

Judith Hannemann said...

I am so happy to hear this Ranchwife!!! Thank you so much!!

Donna said...

Made this tonight and it was delicious! My whole family loved it. Thank you so much!

Judith Hannemann said...

So glad the family like it Donna <3

Unknown said...

We made this last night..and it was AMAZING!!

Smolkaville said...

Do you have any good suggestions on a dry white wine substitute by chance?

Judith Hannemann said...

A good rich chicken stock will do you. If you don't want to make it yourself, then I'd recommend Swanson's Flavor Boost or the Knorr concentrated stock.

patti hearne said...

What kind of mushrooms do you use?

Judith Hannemann said...

Just the white ones that are usually on sale Patti. If they have criminis at a good price those would be super in this.

Hashma Haththu said...

this looks fantastic! However, can you tell me what can i use for deglazing instead of wine? Thank you :)

Judith Hannemann said...

A good chicken stock would work well Hashma!

Lori said...

I'm making this as I write this comment. My husband says the kitchen smells like heaven! Serving this delicious recipe over grits...we're from the south. :)

Judith Hannemann said...

OMG grits is great for this!!!!

lovebrowns said...

When you say "dried thyme" is that like "ground". I have thyme leaves and like a ground thyme. I don't necessarily like the taste of tyme, or using the leaves, so would rather use the ground. Would I still use 1/2 tsp, or cut that even more using the ground thyme? Thanks. This looks great, plan to make it this weekend!

Judith Hannemann said...

Lovebrowns--yep, the dehydrated kind like you'd get in the spice aisle at the supermarket, but why not substitute and herb you like better in it? I just happen to like thyme, but anything that you like will do, and this will taste great even if you leave it out entirely.

lovebrowns said...

Judith - what other spice would you recommend? Do you think sage would go with Asiago cheese? I do have a gorgonzola chicken recipe I make that calls for sage. If not, what else would you recommend?

Judith Hannemann said...

Yep, sage would be my very next choice if I didn't have thyme--rosemary too, but I'd go really light with both of those. Even if you wanted to up the garlic and leave out the herbs would be a great taste. Tarragon is nice with chicken too, IMO, but use what you have and what you like. I'd start out here--if using sage (ground) with maybe 1/4 tsp since sage is so strong. Same thing with rosemary. If the rosemary is dried, I'd use maybe 4 (at most) leaves otherwise it might taste like medicine LOL

lovebrowns said...

Thanks Judith, I think I'll try to sage (with the 1/4 tsp., because yes, it is a strong spice. I just wanted to make sure that would go with the Asaigo. thanks and I'll let you know how it comes out!!!!!

Judith Hannemann said...

:)

Ashtyn Kucher said...

I've made this twice now with boneless pork chops! YUM so good. And that's coming from a culinary school graduate :)

Judith Hannemann said...

Wow Ashtyn THANKS!!! Next I will make this with pork. It is my favorite meat and the thought never occurred to me!!

jeanie schuler said...

Pinned this recipe last summer and finally made it last night. I substituted chicken broth for the wine due to guest preference, and it was still awesome! A new go to recipe easy enough for a week night and elegant enough for a dinner party. Love it!

Judith Hannemann said...

<3 so glad you like it!!! And that's what I love about it too--easy and suitable for company!

absmers said...

Hi! Just wanted to share a fun story about this recipe. I pinned it a few days ago and decided to make it for dinner last night. In the middle of cooking (as the sauce and chicken were simmering), my boyfriend proposed to me. I was stirring the cheese sauce as we called our parents (and also, I accidentally set our spaghetti server on fire because I was so excited). So thank you for providing the recipe that became our "engagement dinner"! It was delicious!

Judith Hannemann said...

Congrats and thanks so much for sharing this!!! LOL about the spaghetti server...but at least you have a good excuse for that :)

lovebrowns said...

This recipe was THE BOMB! I loved it. I did use the sage instead of the thyme, it was wonderful. Instead of chicken breasts though, I used chicken tenderloins (the kind you use to make chicken tenders). Was easier than having to pound the breasts. My question though is how would you double the sauce recipe without adding flour (so it doesn't ruin the flavor, like you said you'd lose some of the flavor if you use flour instead of reducing)? Any suggestions Judith? I really LOVED this recipe and will be making again and again (in fact, I froze the cheese since I bought a large chunk of it).

Judith Hannemann said...

I have a huge chunk of it too and that's how this recipe came to be really because the darn thing kept falling out of the fridge onto my foot so I wanted to actually USE it LOL...anyway on to your question--

If you wanted to double the sauce then I'd definitely use a bit of flour (I keep a package of Wondra just for stuff like this) to thicken it since it would take a pretty long time to reduce. You could bump up the cheese a bit under those circumstances and I don't think you'd really notice the slight difference in flavor to be honest.

lovebrowns said...

LOL on the cheese. I cut it in half (the left-over) so I have 2 chunks in the freezer now (thank goodness for my FoodSaver). So there is plenty to add extra cheese if I double the sauce (I actually was going to add more cheese next time anyway, because of loved the taste of it in the sauce). To anyone that hasn't tried this recipe, I suggest you do. You'll fall in love!!!! Thanks Judith for your helping me get this just right!!!!

Judith Hannemann said...

<3

Leslie said...

I made this with boneless skinless chicken thighs, which have more flavor I think. It didn't require pounding the chicken, as the pieces are fairly flat already. 2 to 3 thighs per person.

Judith Hannemann said...

Definitely more flavor! I think it would make this taste better IMO. I just had tons of breast from overbuying on a sale.

krista storoy said...

I'm going to put this on the menu!

Cindy Finch said...

Made your recipe last night and it was fantastic!! Thank you for posting it!

Organized Chaos said...

Thank you for posting this recipe! I'm always looking for a new chicken dish and this is now one of my favorites. I made this for my husband and I last night and we devoured it - there were no leftovers. I may need to double it next time.

Judith Hannemann said...

I am so glad you all liked it!!! By all means double it--maybe triple it because this tastes even better the next day!!!

Delsia said...

Just made this and it was divine!! Followed recipe for most part, added shallots as another poster suggested and had to substitute parmesean and Romano for the cheese (asiago is hard to find in UK). Only slight change I'd make next time... I will not add the chicken back to sauce at end, just put sauce over chicken. Amazing recipe!! Thank you!! Also, I paired it with Martha Stewart's wilted spinach and cherry tomato recipe.

Judith Hannemann said...

Delsia, I am so glad you liked this!! I'm even gladder that you made it your "own." I'm constantly doing that with recipes too!

LuckyLinda I said...

LOVED THIS!!! I made this as the recipe, except I added several garlic cloves and added the juice of a lemon. .....DEEEEEELICIOUS!!!!!!!

Judith Hannemann said...

<3 LOVE garlic!!! The more the merrier!!!

Our Way said...

I am so ashamed to confess this but when I've wanted to thicken a sauce and didn't want to add more flour I used instant potato. It really didn't detract from the flavor. I know, I know this is not the way to do it but it does work. I am so anxious to try this recipe we eat so much chicken that I think we'll sprout feathers. Always looking for tasty recipes.

Judith Hannemann said...

LOVE that idea better than the flour! I tend to grab for my Wondra if I want stuff a bit thicker or don't want to wait for a reduction!

B said...

A family favorite and popular with guests too. One of the best chicken recipes ever printed. Thanks.
Jo Canada

Judith Hannemann said...

Thanks Jo! Stay warm & safe!! Friend in Calgary said wind chills are very dangerous!!

Bushay said...

Made this today and it was incredible. Need to make a double batch next time as it was devoured instantly. Have not receiver that many compliment in a while. Great recipe. Thank you very much.

Daddy'sCrazyGirl said...

I'm excited to try this tonight!

grandmaD said...

I want to make this for a group of 12 as a second main dish meat. Would I need to 4X this recipe, or does one recipe make enough for more than 2 people?
Can I make it ahead and carry it in a casserole dish and just reheat it when I get there?

Judith Hannemann said...

grandmaD this is what I'd do if it's a secondary entree: I'd cut the pounded chicken into bite-sized pieces, double the recipe and serve it with jasmine rice, noodles or pasta because it'd extend it some.

With the size of these chicken breasts lately, I'm able to get 2 servings out of one breast, but if you are able to get the more "normal" size ones (like from maybe a 2-3 lb chicken) one breast would serve one.

But I'd go with cutting up the pieces, doubling the sauce and serving with what I suggested.

Tanya Clark said...

Could I use a different kind of cheese?

Judith Hannemann said...

Hi Tanya,

Sure! I think I mentioned in the post you could but if you use parmesan or romano, grate it very fine.

Other's I'd suggest would be a nice aged provolone and even smoked gouda. You would ideally want a cheese that will melt but not string (like mozzarella)

Probably would be nice with gorgonzola or blue cheese too.

Heather Bajtka said...

This is amazing!! Made it a couple of weeks ago and have to have it again...tonight!! Yummmoo!

Judith Hannemann said...

WOOO HOOO Heather!! Try it with pork too as another commenter did...she said it's amazing. There's lots of great variations in the comments here and I am trying them ALL!!!

NovaChic said...

I made this recipe tonight. My husband said; "His taste buds were dancing with joy from the first bite to the last. He is not an amateur to fine meals. This was an excellent recipe. THANKS!

Heather Bajtka said...

That sounds amazing with pork as well! Thank you so much for sharing, my family just loves this sauce! Congratulations on the award for it as well!! Wellddeserved!!

Judith Hannemann said...

NovaChic I am doing my own happy dance here that you guys liked it so much!!! Thanks so much for the kind words!!! <3

Judith Hannemann said...

@Heather <3

Stevie said...

I can see using this with organic open range chicken. The taste would be amazing.

Judith Hannemann said...

Stevie that would take this dish to the next level...there is no better taste than organic free-range chicken!!!

Donna said...

I made this last night following everything exactly except I used boneless skinless chicken thighs cut into smaller pieces. It was ABSOLUTELY amazing - got rave reviews and it's definitely going in my "top recipes" binder! Next time I'll double it so we have more left over. Thank you! :)

Judith Hannemann said...

So glad you liked it Donna! Merry Christmas!

Kim Hill said...

Can this be made ahead and frozen? Curious if the cream would hold up okay after freezing/thawing.

Judith Hannemann said...

Hi Kim--if I were to freeze this, I wouldn't add the cream to the sauce at the time I originally cooked it. I'd add it after I reheated it, just to be on the safe side.

Keira'sMom said...

Congratulations on winning the best of food blogger Recipe. Hands down, it's a winner with me and my family. This has become a regular dish in our house and everyone loves it every time it's served. I use chicken broth in place of wine generally. Regardless of what tweaks I make, it always turns out delish. Many thanks for sharing it.

Judith Hannemann said...

So glad you liked it!!!

momhillard said...

Loved making and eating this dish. I added 1/2 pkg frozen chopped spinach to cream sauce that I made with 1/2 and 1/2. Heated it through and poured over pork chops. I used white wine to deglaze but this can be done with apple juice too. Congrats on your prize for this recipe . You both deserve it ;)
.

Judith Hannemann said...

Thanks Ann! I really LOVE this suggestion!!!

Cindy said...

Judith, does adding the chicken back to the wine to cook further cause the "breading" to get soggy? I am debating leaving the chicken in the oven while cooking the wine down, but would like to have the wine flavor in the chicken. Thoughts on how to keep it from getting soggy? Thanks, and it looks great. Plan to make it tomorrow.

Judith Hannemann said...

You could do that--I mean keeping the chicken warm in the oven while you make the sauce--but I didn't really notice the coating getting soggy when I make it. Perhaps that's because it's just seasoned flour on there and not breadcrumbs. I do make sure I pound the chicken down really well so it's very thin so that may have something to do with it. If you like really intense sauce flavor infused in the chicken, make it and reheat it the next day! Ordinarily I can't stand reheated chicken but trust me, this is GOOD and like pot roast even tastes better the next day.

I do like your idea with cooking the chicken then making the sauce, because what I'd do then is flash fry the chicken only I'd use seasoned panko bread crumbs...that would be YUMMY!!! Of course the chicken wouldn't infuse with the wine, but this would have a great taste all it's own.

Let me know what you ended up doing and how you liked it <3

Cindy said...

Judith, this was WONDERFUL! Simply amazing. Even my 9yr old loved it, and she is picky. She told me to tell you it is "awesome" chicken instead of asiago chicken!

Years ago, I began dredging my chicken in semolina flour instead of regular flour because it gives a golden "crust" without a lot of oil. This performed well in your recipe. I was very heavy-handed with the asiago, and had to thin the sauce with wine. I could see using half & half if one is using more cheese. I served it over couscous, with broccoli drizzled with lemon olive oil to freshen up the side to balance. Again, it was FANTASTIC!!! Thank you for creating such a great recipe.

Judith Hannemann said...

OMG...you are getting me SO hungry!!! I love the idea of semolina too. My brother-in-law does oven-roasted potatoes with it. He par-cooks the potatoes, coats them with semolina then places them in a dish where he's heated a bit of olive oil (in the oven) then puts a sprig of rosemary in and roasts till they are nice and golden. They are delicious!

kdub said...

Hi Judith! First let me say that I loved the recipe. It was delish!!! Just thought I'd let you know I made it without the flour and used almond meal for a gluten-free/low-carb version and served it over roasted spaghetti squash. Mmmmmm... Thanks again!

Cindy said...

Just a follow-up to my last comment. I tried this tonight substituting half and half as I mentioned I wanted to try. I do not recommend doing this- the half and half curdled, and although it was tasty, the omission of cream was glaring. It did change the flavor. So I would advise making it JUST how Judith says (that is why the won the award!). I did thin my sauce with a bit of wine last time because it was super thick due to using a bit more cheese. That worked fine.

Judith Hannemann said...

Thanks for the tip Cindy. I'm wondering how evaporated milk would be--undiluted of course. I always have cream so it's never an issue to me, but some people have asked about subbing something lower fat for the cream.

kim said...

Made this dish a few times. It is soo good! It's something you would expect to eat at a fancy restaurant.

Judith Hannemann said...

<3 Kim...but let it be your secret how fast and easy it is (and pretty cheap too!!)

Tina Gebhardt said...

That was absolutely delicious. A restaurant quality meal really.

Judith Hannemann said...

Thanks Tina! And it's so easy too--which is the best part!

pcrusberg said...

I just found this recipe on Pinterest last night and am making it tonight as I have all of the ingedients except for the cheese. Thanks for posting it.

Judith Hannemann said...

Hope you like it!!

Brandon Landfair said...

I'm just wondering if you think this recipe would be good for mahi mahi?

Judith Hannemann said...

It probably would be very good Brandon. Never thought of using fish--opens up new vistas for this!

dina houck said...

Sounds great, does the recipe as written make enough sauce if serving over pasta or should I double the sauce for enough to coat the pasta?? Thanks!!

Judith Hannemann said...

Sure, I'd double the sauce if you want to serve it over a larger portion of pasta. If your family are "sauce people" I definitely would!

skmanning said...

I made this just as the recipe stated. I didn't do any tweaking. It was wonderful! I will definitely make it again. My husband and two of my grown children all loved it. I served it with angel hair pasta and really liked it that way.

Judith Hannemann said...

I am so glad you liked it skmanning!!!

Alex B. said...

Made this tonight and it was delicious! What a creative recipe. Thanks for sharing!

Judith Hannemann said...

So glad you liked this Alex!

Ruqaiya said...

Just made this recipe tonight. It was amazing! I used dried mixed herbs instead of fresh thyme and vegetable stock instead of white wine. Will definitely make again!

Judith Hannemann said...

So glad you liked it!!!

Unknown said...

I'm so excited to try this recipe! I will be using the Swanson flavor packets instead of wine...but was wondering if I should add water with the packets as well? Or just pour in the flavor packets by themselves? I thought I would add 1.5c of water with the packets but was not sure. Thanks again!!

Judith Hannemann said...

You will LOVE the flavor of those!! I don't find them overly salty, but you might want to try adding just a minimum amount of water--then tasting it to see how it is. Diluted, I find it loses it's punch somewhat, so if you are using that in place of the wine, I'd suggest 2 packages to 1 cup of water to replace the 1 1/2 cups of wine. If it tastes too strong, then I'd add more water.

Unknown said...

Thanks so much!! Making it tonight :D

Julie McKay said...

I made this last night. My husband and I both think it is the best thing we've ever eaten! This is going into the dinner rotation, but it's also something I would wholeheartedly serve to guests. Yum!

Judith Hannemann said...

So glad you liked it Julie!

Carol W. said...

A friend posted your recipe on my Facebook page, looked good, so I made it the other night. Two words: Absolutely delicious! Thank you so much for sharing your talent. I think I'll add broccoli to the dish next time!!

Judith Hannemann said...

I'm so glad you liked it Carol and broccoli sounds like a wonderful addition (my favorite veggie!)

Cathy Jackson said...

EXCELLENT!!! I just made this, this evening for dinner and it was fabulous! The only thing that I did different was I subbed chicken broth for the wine and oh my the sauce is to die for! Thank you so much for sharing this fabulous recipe! I can't wait to make it again!

Cathy ♥

Judith Hannemann said...

So glad you liked it Cathy!! <3

Marcus said...

My wife is the only member of our family who enjoys mushrooms, so I do a quick sauté with them in a separate pan just for her. I use two coarsely chopped onions in their place in the main recipe. And right at the end, I throw in a bunch of fresh spinach, just long enough for it to wilt. Absolutely amazing!

Judith Hannemann said...

OMG Marcus, that sounds absolutely delicious!!!

Tanya Picard said...

Love this recipe it's become a highly requested dish :) I just made it for our family Easter dinner but I made way too much (as usual) lol was wondering if it would be possible to freeze some of the leftover???

Judith Hannemann said...

I've never frozen it Tanya so I can't really tell you if it would be OK. I mean textur-wise. for the sauce. Of course it will be "good" to eat. But it should keep pretty well for about a week in the fridge--and truth is, I think it does taste better reheated a day or 2 later.

Tanya Picard said...

Great thank you �� what temperature and for how long do you recommend for reheating??

Judith Hannemann said...

I reheat this on the stovetop--in a covered skillet. I use a low heat and check it after 10 minutes. Hope this helps you!

Sara Gale said...

This was one of the best recipes I have ever made! I also made some nice lumpy mashed potatoes with this and used the sauce over the potatoes. I was in absolute HEAVEN! Thank you so much for this!

Judith Hannemann said...

I am so glad you enjoyed this!! And thank you for your kind words. This makes my day! <3

TIna Fizzano said...

I cook for a small retreat center. I made this for the group I had this past weekend. They loved it!! They said it was the best meal they had in the past three years they have been coming! I was a little nervous for the next meal. How was I going to top that?! Thanks for the recipe!!!

Judith Hannemann said...

So glad everyone at the retreat liked it!

Carla Renée said...

Oh my word, I just made this tonight & it was fabulous! I used chicken broth in place of the wine, only had Kraft grated (powdery) parmesan and whole milk instead of cream...and it was still rich & delicious! I used cremini mushrooms (which are my favorite), and added about a tablespoon of cream cheese and a bit of garlic salt. Served with blanched & seasoned green beans and quinoa. Super yummy, can't wait for leftovers tomorrow! Thanks for sharing your recipe! I'll definitely make this again and try the classier ingredients (fresh thyme, asiago, real cream). God bless you!

Judith Hannemann said...

The leftovers will be fabulous!!! I think it tastes better the next day. So glad you enjoyed it!!! <3

Judith Hannemann said...
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Rebecca Barron said...

Made this recipe tonight for the first time. It was absolutely amazing!!! Thank you so much! Definitely PRIZE worthy!!!

Judith Hannemann said...

Thanks Rebecca!

Katerina said...

No wonder why it won! looks absolutely mouthwatering! Thanks for coming and linking up at The Weekend Social. All posts get pinned on our pinterest board! Please be sure to come back next week starting Thursdays at 9PM EST on culinaryflavors.gr! I hope to see you there!

Unknown said...

Looks amazing!

Saw this takeoff on your recipe - looks like the same pic too!

http://parkersgeneral.blogspot.com/2013/08/chicken-asiago.html

Judith Hannemann said...

Thanks for the heads up Unknown. I don't recall this person asking permission either ;)

Ruth Reddy said...

Can I use whipping cream for heavy cream? Thanks

Judith Hannemann said...

Sure can Ruth. In fact you could use something as light as half and half...but it's much better with the cream. ENJOY!

Peaz said...

What would you suggest for someone that doesnt like mushrooms?

Judith Hannemann said...

Peaz, I'd leave them out entirely if you don't. Some baby spinach thrown in in the last minute or 2 might be good.

Melinda said...

This was OFF THE HOOK a-m-a-z-i-n-g!! Hubs and I devoured it, him making yummy sounds the whole time. ;) I don't even *want* to know how many calories I just consumed, but I don't even care…it was THAT good! A new fav, for sure!!!

Judith Hannemann said...

Wow Melinda!!! Couldn't get a better compliment than that and I am so glad you both liked it so much. As for calories, I stopped caring ages ago and just like that song goes, "Don't worry. Be happy" :)

Sarah said...

Made this last night. So Easy and so good. My kids and husband loved it. Good pin on Pinterest!!!!

Judith Hannemann said...

So glad you enjoyed it Sarah!

christeng1126 said...

Judith,

How long does it usually take to reduce the sauce after the cream is added? I am going to attempt this recipe, but I am a perfectionist, so I must know!!!

Thanks so much!

Judith Hannemann said...

Christeng--it should take between 5-10 minutes on a medium heat. It depends how thick you want the sauce. You can always cheat and use 1 tbs flour in 2-3 tbs of water if you can't wait. I've done that one a few times, but the sauce definitely is better if you reduce.

Amanda Savage said...

I thought I'd post this just in case any others with Celiac Disease or gluten intolerance wonder about substitutions. I made this tonight and skipped the step of coating the chicken in flour but I did after reducing the sauce by half, add 1 Tablespoon of King Arthurs Gluten Free flour, just for a little thickener and it turned out fantastic!

Judith Hannemann said...

Thanks for that wonderful tip Amanda!