Tuesday, September 20, 2016

CHICKEN CUTLETS WITH MUSHROOMS, ASIAGO, & PARMIGIANO

This is another version of Chicken Marsala but with the addition of Asiago and Parmigiano cheeses.
The Asiago cheese is quite strong so a milder wine, such as Pinot Grigio, is better suited for this recipe than Marsala wine. My husband kept saying. . ."what's cooking, it smells so wonderful, when do we eat?"



¼ cup extra-light olive oil, divided
8 to 10 cremini mushrooms, wiped clean, stems trimmed, and sliced
2 shallots, cut in half and sliced
2 cloves garlic, minced
4 boneless, skinless chicken breasts
½ cup all-purpose flour
Sea salt and finely ground black pepper
6 T unsalted butter, divided
2 t fresh thyme leaves
1 T seasoned flour (that chicken was dredged in)
1 cup dry white wine, such as Pinot Grigio
½ cup chicken stock or broth
½ cup grated Asiago cheese
¼ cup grated Parmigiano-Reggiano cheese

Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat.
Cook the mushrooms until golden brown, about 10 minutes.
Add the shallots and sauté a couple of minutes.
Add the garlic and sauté another minute.
Turn off heat, spoon into a bowl, and set aside

Cut each chicken breast in half, lengthwise.
Lightly pound each piece between plastic wrap with a mallet to about ¼-inch thickness.
Cut each into 2 to 3 cutlets.

Pour flour into a shallow bowl and season with salt and pepper.
Dredge chicken cutlets in the flour and set aside on a large platter or baking sheet.

In the same large skillet over medium-high heat and add the rest of the oil and 2 tablespoons of the butter.
Cook half of the cutlets until golden brown on each side, about 3 to 4 minutes per side.
Remove to a clean platter or baking sheet.
Cook the rest of the cutlets and then remove to the platter or baking sheet.

Scrape the brown particles from the bottom of the pan and add the thyme and the last 4 tablespoons of the butter.
Whisk in the tablespoon of the seasoned flour that you dredged the chicken in.
Let simmer a couple of minutes, while whisking.
Whisk in the wine, chicken stock, Asiago, and Parmigiano.
Slowly simmer another couple of minutes for the cheese to melt.

Return the chicken, mushrooms, shallots, and garlic to the pan and let simmer for 3 to 4 minutes.

Serve with roasted potatoes or fettuccine.

Serves 4


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