In keeping with the spirit of National Chicken Month, this week’s featured recipe can be prepared with either light or dark meat chicken. As with most poultry recipes, the part of the chicken you chose to prepare depends on personal preference. Dark meat is fattier and sometimes gamier in flavor than white meat because it comes from a more active part of the bird (wings, thighs, and drumsticks) and is a different type of muscle than its white meat counterparts including the breast. Running low on your supply of chicken? Check out the full list of Passanante’s Home Food Service’s poultry products.
This next recipe just may become a family favorite as we welcome fall and cooler weather in the coming weeks. Boasting gooey Parmesan and Asiago cheeses as well as tons of garlic, Mushroom Asiago Chicken is the perfect answer to any savory craving.
- 1 Pound boneless skinless chicken thigh or breast
- 2 Cups portobello mushrooms
- 5 Cloves of garlic, minced
- 2 Springs fresh thyme
- 1 1/2 Cups of your favorite dry white wine
- 1/2 Cup flour
- 3/4 Cup heavy cream
- 1/2 Cup shredded Asiago cheese
- 1/2 Cup Parmesan cheese
- 1/2 Teaspoon salt (to taste)
- 1/4 Teaspoon pepper (to taste)
- 2 Tablespoons butter
- Cut chicken into strips about 1.5 inches in width
- Combine salt, pepper and flour in a bowl and coat each strip of chicken in the dry mixture.
- Over medium heat melt butter with 1 teaspoon of olive oil
- Add chicken to the skillet and sauté until golden on each side (about 5 minutes per side) and remove from skillet
- Slice mushrooms in half and sauté with 1 clove of minced garlic until golden brown
- Combine mushrooms with chicken and add white wine and thyme
- Bring to a boil, reduce heat and cover
- Allow to simmer for 20 minutes before pouring the liquid out
- Add Asiago, Parmesan cheese, heavy whipping cream, and the rest of the minced garlic
- Cook, stirring constantly over low heat until cheese is melted
- Serve over pasta or rice and enjoy!
Want to browse our other chicken recipes? Click here!