Asiago Chicken + Mushrooms
Why we love it:
- 1 pound Chicken Tenders (boneless, skinless)
- 1 teaspoon Kosher Salt (divided)
- 1⁄2 teaspoon Black Pepper
- 1⁄2 cup Flour (all-purpose)
- 4 Tablespoons Unsalted Butter (divided)
- 1 pound Button Mushrooms (sliced)
- 3 cloves Garlic
- 1 pound Yukon Gold Potatoes (or baby red or yellow potatoes)
- 1 Tablespoon Extra Virgin Olive Oil
- 1⁄2 cup White Wine (or 1 lemon)
- 3⁄4 cup Chicken Stock
- Fresh Thyme (2 sprigs)
- 4 cups Spring Mix Salad Greens
- 3 Tablespoons Salad Dressing
- 1⁄2 cup Heavy Cream
- 1⁄2 cup Asiago Cheese (grated)
Lightly season each tender on both sides with salt and pepper. Toss in a large bowl and dredge with flour; lift chicken out and shake off excess.
2. SAUTÉ CHICKEN
Place a large skillet over medium-high heat and melt about 2 Tablespoons unsalted butter. Add chicken to fill the skillet, but don’t 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, add some butter as needed.
Meanwhile, slice the mushrooms. When all of the chicken is cooked and set aside, add remaining Tablespoon or so of butter to the skillet along with the mushrooms and ½ teaspoon salt. Cook for about 10 minutes, stirring occasionally, until the mushrooms are golden brown and become softened. Mince and add garlic; cook for an additional 2 minutes.
Wash potato skins well and slice into small cubes. Place in a pot and cover with water. Add 1 teaspoon of salt and boil until tender - about 10 minutes. When done, drain and return to pot. Mash the potatoes with a bit of olive oil and salt to taste. You could add some butter but the sauce is rich you don’t need much. Cover until ready to serve.
Pour white wine (or juice of 1 lemon) 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 stock and thyme sprigs. 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. Don’t rush, if you don’t reduce here the sauce will be runny.
Wash and dry lettuces and toss with your favorite dressing.
7. FINISH SAUCE
Reduce heat to medium-low and stir in heavy cream. In small batches, sprinkle the grated Asiago cheese over the top of the sauce and stir constantly until the cheese melts. Nestle the chicken back into the skillet and allow it to simmer in the sauce just until the chicken is heated through and the sauce has slightly thickened, about 2 minutes.
Serve chicken over potatoes and with salad on the side.