Chicken Cutlets with Portabella Mushrooms and Asiago
Elevate your weeknight dinner with this decadent recipe for Chicken Cutlets with Portabella Mushrooms and Asiago. Tender, golden-brown chicken cutlets are smothered in a luscious, creamy sauce made from earthy portabella mushrooms, dry white wine, and a rich blend of heavy cream and nutty Asiago cheese. Infused with the aromatic flavors of garlic and fresh parsley, this dish combines effortless elegance with comforting, home-cooked flavor. Perfect for busy evenings, it comes together in just 45 minutes and pairs beautifully with mashed potatoes, fluffy rice, or a crisp side salad. Indulge in this restaurant-quality chicken dinner without leaving your kitchen! Key highlights: creamy mushroom sauce, Asiago cheese, quick chicken dinner.
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Recipe Information
Ingredients
- 4 pieces chicken cutlets
- 1 teaspoon salt
- 1 teaspoon black pepper
- 0.5 cup all-purpose flour
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 8 ounces portabella mushrooms (sliced)
- 2 cloves garlic cloves (minced)
- 0.5 cup dry white wine
- 1 cup chicken broth
- 0.5 cup heavy cream
- 0.75 cup Asiago cheese (grated)
- 2 tablespoons fresh parsley (chopped)
Instructions
Season the chicken cutlets with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper on both sides.
Dredge the chicken cutlets in the all-purpose flour, shaking off any excess flour.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken cutlets and cook for 3-4 minutes per side until golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate.
In the same skillet, add 1 tablespoon of olive oil and 2 tablespoons of unsalted butter. Once the butter has melted, add the sliced portabella mushrooms and cook for 5-6 minutes, stirring occasionally, until they are browned and softened.
Add the minced garlic to the skillet and sauté for 30 seconds until fragrant.
Pour in the dry white wine and let it simmer for 2-3 minutes, scraping up any browned bits from the bottom of the skillet.
Add the chicken broth and bring the mixture to a gentle simmer.
Stir in the heavy cream and 1/2 teaspoon of salt and 1/2 teaspoon of black pepper. Let the sauce cook for 3-4 minutes, allowing it to thicken slightly.
Lower the heat and stir in the grated Asiago cheese until it melts and the sauce becomes smooth and creamy.
Return the chicken cutlets to the skillet, spoon the mushroom sauce over them, and let them heat through for 2-3 minutes.
Sprinkle the dish with chopped fresh parsley before serving.
Serve the chicken cutlets hot with the mushroom-Asiago sauce on top. Pair with your choice of side dishes, such as mashed potatoes, rice, or a green salad.
Nutrition Facts
Calories |
598 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.8 g | 47% | |
| Saturated Fat | 16.7 g | 84% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 149 mg | 50% | |
| Sodium | 977 mg | 42% | |
| Total Carbohydrate | 17.4 g | 6% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 2.7 g | ||
| Protein | 40.5 g | 81% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 180 mg | 14% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 600 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
