Asiago Chicken In A White Wine Mushroom Sauce Recipes

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.

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.

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.

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.

Steps:

• 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 tablespoon 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 half. 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.