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  • Writer's pictureBobbi Jo Lathan

Asiago Chicken in Creamy Wine Mushroom Sauce

Updated: Apr 17

Surprise your dinner guests with this absolutely divine Asiago Chicken in Creamy Wine and Mushroom Sauce! YUM!

Asiago Chicken in Creamy Wine Mushroom Sauce

Recipe by: Bobbi Jo Lathan

Recipe type: Main Course

Cuisine: American

Serves: 5


15 mins


30 mins


40 mins


3 boneless skinless chicken breasts (or 1 pkg. boneless chicken strips or tenderloins)

1 cup unbleached flour

2 teaspoons freshly ground black pepper

2 teaspoons sea salt or pink Himalayan salt

1 teaspoon garlic powder

½ teaspoon paprika

4 tablespoons butter (unsalted)

2 tablespoons extra virgin olive oil

1 large shallot (thinly sliced- or 1/2 small white onion-chopped)

5 cloves fresh garlic (finely chopped)

1 teaspoon dried thyme (crushed between your fingers to bring out flavor)

5  Crimini  stuffer-size mushrooms (sliced-  or 1 cup small Crimini sliced)

1 ½ cups Pinot Grigio (or dry white wine)

½-3/4  cup heavy whipping cream

1 cup Asiago cheese (grated)


  1. Wash and pat dry your chicken breasts or tenderloins. If you’re working with whole boneless chicken breasts, cut them into 2-3 strips. Place your cut chicken breasts or tenderloins in a gallon zip lock bag, place flat on your counter, and pound them down to about 1/2 -inch. (same with tenderloins)

  2. Fill a rectangular baking pan with your flour. Sprinkle your pounded chicken pieces with some salt, pepper, garlic powder and paprika. Then dredge in the flour and set aside.

  3. Get out your good-sized skillet and heat the 4 tablespoons of butter and the olive oil over a medium-high heat. Once the butter is all frothy, add the dredged chicken strips and cook for about 4 minutes on each side until golden brown. You don’t want to crowd them in the pan, so just cook the chicken in batches. Place the cooked chicken strips on a plate and set aside for a minute while we cook the onions and garlic and mushrooms.

  4. In the same pan you cooked the chicken in, add another tablespoon of butter, swish it around and then add the shallots, or onion and stir around getting up all the tasty bits left in the bottom of pan from the chicken. Once the onions are beginning to become translucent, add the garlic and stir that around for about 1 minute. (You don’t want it to burn and turn bitter!)  Next, stir in the thyme as you crush it with your fingers. Then, add your sliced mushrooms. Cook for another minute or so until your mushrooms have softened a bit.

  5. Now, add the white wine and stir to blend with the onion-mushroom mixture. Then, add the whipping cream and keep stirring until it just begins to thicken, then add your grated Asiago cheese and stir to blend.

  6. Once the cheese has blended into the wine sauce, add the chicken strips back into the creamy mixture, scooping the creamy wine sauce over the pieces of chicken and allow the chicken to reheat for about 2-3 minutes.

  7. Serve your REALLY TASTY Creamy Asiago Chicken over some white rice, sprinkle with a little freshly chopped parsley, and enjoy all the Oohs and Ahhs from all your happy dinner guests!


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