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Chicken is the center-plate protein of this creamy Asiago chicken recipe, but the real stars are the mushrooms and the Asiago cheese that give the dish its rich, creamy sauce and intensely savory flavor.
The recipe starts with chicken breasts, pounded out to about a quarter-of-an-inch thick and cut into strips about the size of chicken tenders. Those are seasoned, dredged in flour, and sautéed in butter and olive oil until they're golden-brown. It can be tempting to just stop there and eat the chicken tenders while they're crisp, gold, and glistening, but set them aside to make the sauce, because it's worth it.
In the same pan, you'll sauté two cups of mushrooms in olive oil with garlic and onion powder. Don't crowd the mushrooms in the pan, because they won't brown properly if you do, and for this recipe that browned-mushroom flavor is key, even though the author confesses to not actually liking mushrooms and picking them all out of the dish at the end. But even if you find the texture of mushrooms unappealing, sautéing them in butter is essential for that savory, earthy flavor.
Once the mushrooms have browned, a bit of white wine (or chicken stock if you don't want to use wine) will help you scrape the browned bits of chicken, mushroom, and garlic off the bottom of the pan, because those bits are made of flavor and you want them in your food. Then add the chicken back in and let them cook so they absorb all those good mushroom and wine flavors.
After that, a bit of heavy cream and Asiago cheese are added to make the dish rich and creamy. The author says the Asiago can be swapped with another high-quality cheese of your choice, so there's room for experimentation here. You won't want to miss out on any of that sauce, so serve this over rice, mashed potatoes, pasta, or quinoa, or serve it with green vegetables and use some bread to mop up any leftover sauce on the plate.
Get the recipe: Creamy Asiago Chicken from My Incredible Recipes