Mushroom and Asiago Chicken Over Egg Noodles


  • 2 tbsp. butter
  • 2 tbsp. olive oil, divided
  • 1/2 cup flour
  • 1/2 tsp. salt (or to taste)
  • 1/4 tsp. pepper (or to taste)
  • 1 lb. thin-cut boneless, skinless chicken breast
  • 2 cups mushrooms, cut in half
  • 1 tsp. garlic, minced
  • 1 1/2 cups dry white wine
  • 1/2 tsp. dried thyme
  • 1/2 cup heavy cream
  • 1/4-1/2 cup fresh Asiago cheese, shredded
  • Egg noodles, cooked, for serving

Heat the butter with 1 tbsp. olive oil in a deep, heavy skillet or saute pan over medium heat.

In a pie plate, combine flour, salt and pepper. Dredge chicken in seasoned flour. 

Add chicken in an even layer to hot oil/butter in skillet. Saute until golden on each side, about 3-4 minutes per side. Remove from pan.

Add remaining 1 tbsp. olive oil to hot skillet. Saute mushrooms and garlic until mushrooms begin to brown, about 5 minutes.

Add white wine to skillet, and deglaze the pan by scraping up all the browned bits that are at the bottom of the pan. Add thyme to mushroom/wine mixture in pan.

Add the chicken back to the pan. Bring to a boil, then reduce heat, cover and simmer for 15-20 minutes.

Remove chicken from pan. Add the cream and heat through. Add the Asiago cheese (if you like it strongly flavored, use 1/2 cup; not as strongly flavored, use the 1/4 cup).

Cook, stirring constantly over low heat until cheese melts. Continue cooking until sauce is reduced by about half.

Add chicken back to pan and heat through. Serve over egg noodles.

by The Savvy Kitchen