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Mushroom Asiago Chicken

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Mushroom Asiago Chicken
Mushroom Asiago Chicken

 

Gourmet meal that’s on your table in 30 minutes. This is the original recipe!

Mushroom Asiago Chicken Wins Contest

UPDATE!!!  THIS RECIPE WON THE GRAND PRIZE IN THE MEREDITH CORPORATION’S (FAMILY CIRCLE, BETTER HOMES & GARDENS, ETC.) “BEST OF FOOD BLOGGER RECIPES 2013”  (**Happy Dance**) WILL BE FEATURED AT A LATER DATE IN ONE OF THEIR PUBLICATIONS.

I was tending my herb garden the other day, trying very hard to keep my “babies” alive in this vicious heat we’ve been experiencing this past week, and noticed my German thyme was looking just as good as ever.  Wow, now that’s a hardy herb!!!

Then I got to thinking that instead of concentrating on using my beloved basil in a lot of summer dishes, why not use some thyme?  So I got to thinking….

I have a huge wedge of asiago cheese I’d bought a while back while at Sam’s Club, I had some gorgeous fresh mushrooms I’d just bought the other day and of course, my freezer is stocked with boneless, skinless chicken breasts because I buy in bulk whenever they are on sale for less than $2 per pound.  BTW, I’d also bought some LOVELY chablis that I was dying to open and taste…err…cook with…so I thought I’d try something with a nice light wine and cream sauce, since I confess a weakness for anything cooked with wine and cream.

The result was this dish and it’s superb.  If you don’t have fresh thyme, I’d suggest using 1/2 tsp dried in it’s place. And if you cannot find Asiago cheese, finely grated Romano or Parmesan is a decent substitute.

Watch The Video

TIP FROM A READER:  In case you don’t read the comments, one reader reports making this with boneless pork chops and achieving excellent results!!  Thanks Ashtyn!

 

Mushroom Asiago Chicken
 
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Total time
 
Author:
Serves: 4
Ingredients
  • 1 lb boneless skinless chicken breast (about 2 large)
  • 2 cups mushrooms, cut in half
  • 1 clove garlic, minced
  • 3 springs fresh thyme
  • 1½ cups dry white wine
  • ½ cup seasoned flour
  • 2 tbs butter
  • 2 tbs olive oil
  • ½ cup heavy cream
  • ¼-1/2 cup shredded asiago cheese
  • ½ tsp salt (or to taste)
  • ¼ tsp pepper (or to taste)
  • seasoned flour:
  • ½ cup all-purpose flour
  • 1 tsp salt
  • ½ tsp black pepper
Instructions
  1. Pound chicken breast with a meat mallet between 2 sheets of waxed paper or plastic wrap until meat is uniform thickness; about ¼-inch. Cut into serving-sized pieces (2 or 3 pieces per breast)
  2. Heat the butter with *1* tbs of olive oil in deep, heavy skillet or saute pan over medium heat.
  3. Dredge chicken in seasoned flour. Add to hot oil/butter in skillet. Saute until golden on each side, about 5 minutes per side. Remove from pan.
  4. Add remaining olive oil to hot skillet. Saute mushrooms and garlic until mushrooms begin to brown.
  5. Add white wine to skillet, scraping up all the browned bits that are at the bottom of the pan (this is called “deglazing”). Bruise the fresh thyme by twisting it between your fingers or hitting it with the dull side of a knife in a few places. Add thyme to mushroom/wine mixture in pan.
  6. Add the chicken back to the pan. Bring to a boil, then reduce heat, cover and simmer for 15-20 minutes.
  7. Remove chicken from pan. Add the cream and heat through. Add the asiago cheese (if you like it strongly flavored, use ½ cup; not as strongly flavored, use the ¼ cup–asiago is a powerful cheese and you can even use less for just a whisper of flavor. I like it strong so I used ½ cup).
  8. Cook, stirring constantly over low heat until cheese melts. Continue cooking until sauce is reduced by about ½. If you wish to skip the reduction step, you may thicken the sauce slightly with about 1 tbs instant flour or 1 tbs cornstarch mixed with 2 tbs water…however, the reduction will taste better.
  9. Add chicken back to pan and heat through.
  10. Garnish with sprigs of fresh thyme. May be served over any pasta.



Mushroom Asiago Chicken
Mushroom Asiago Chicken

 

Mushroom Asiago Chicken
Mushroom Asiago Chicken

 

Cooking Mushroom Asiago Chicken in Gastrolux Saute Pan
Cooking in Gastrolux Saute Pan

 

Mushroom Asiago Chicken in Gastrolux Saute Pan
Cooking in Gastrolux Saute Pan


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Copyright © Judith Hannemann aka The Midnight Baker 2017. All Rights Reserved. No part of this website may be reproduced without The Midnight Baker's express consent.

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Comments

  6. This recipe sounds so delicious, however I'm allergic to wine, & wondering what I could use for a substitute? Thanks for any suggestions!

  7. Tressie–a good rich chicken stock would be a good substitute. Out of all I've tried, I like the Knorr and Swanson's Flavor Boost. I'd give the edge to Swanson for this one. It tastes just like the drippings from roast chicken. I'd use 2-3 packets in this (they sort of look like the little squeezey things ketchup comes in that they give you in a fast -food place.

  9. Michele you could use 1/2 and 1/2 but you'd probably have to thicken the sauce a bit. I'd suggest a tablespoon of cream cheese too–but that would change the taste a bit to make it more "tangy." You might try plain greek or regular yogurt, but again, you have the "tang" factor there.

  11. The chicken is dredged in the seasoned flour. If you're talking about the ingredient list, "seasoned flour" with a colon after it is just a subheading for it's ingredients.

  14. I just made this! It was awesome! I was missing the white wine but I used chicken stock instead and it was still great. I also served it over a wild rice pilaf and that was awesome too!

  16. Made this recently and loved it! I made it in advance and reheated it before serving. The next time I do that, I will not boil the chicken as the recipe calls for. Rather put the browned chicken in a pyrex dish, finish the sauce and pour over the chicken. Then reheat for approximately 20-30 minutes at 350.

  17. That's a good idea Ellin because reheated chicken lots of times gets a "funky" taste so that would probably eliminate that. But I have found that breast meat that is cooked with wine somehow doesn't have it….

  18. Found your blog via a link to this recipe….this chicken was amazingly delicious! Will definitely make again. Fancy enough for company.
    Favorite wine?

  19. I am so glad you liked this flowerlady!!! My fave wines are chardonnay and shiraz! In fact, I had just bought the chablis I made this with along with a chardonnay and was debating which one to use. The chablis won the coin toss plus I hadn't had it in a while. Was on a Pinot Grigio kick for a bit 🙂

  20. Is white cooking wine acceptable to use? Also, do you think there is a way to turn this into a crock pot dish? Sounds delish, and I'm looking to make it this weekend!

  21. Phoenix, white cooking wine will be fine, but remember, it's seasoned and salty so cut out any salt in the recipe and try to use unsalted butter too. This dish would certainly do well in the crock pot. Only substitution I would make is use boneless skinless thighs, but that's just personal preference because I'm not overly fond of the way breast of chicken cooks in a slow cooker.

  22. Very good recipe. I quadrupled the recipe (except for the wine – used 2.25 cups) for our family of four and it was devoured. They want me to make it again tomorrow! Thank you for sharing the recipe.

  33. I'm making this as I write this comment. My husband says the kitchen smells like heaven! Serving this delicious recipe over grits…we're from the south. 🙂

  35. When you say "dried thyme" is that like "ground". I have thyme leaves and like a ground thyme. I don't necessarily like the taste of tyme, or using the leaves, so would rather use the ground. Would I still use 1/2 tsp, or cut that even more using the ground thyme? Thanks. This looks great, plan to make it this weekend!

  36. Lovebrowns–yep, the dehydrated kind like you'd get in the spice aisle at the supermarket, but why not substitute and herb you like better in it? I just happen to like thyme, but anything that you like will do, and this will taste great even if you leave it out entirely.

  37. Judith – what other spice would you recommend? Do you think sage would go with Asiago cheese? I do have a gorgonzola chicken recipe I make that calls for sage. If not, what else would you recommend?

  38. Yep, sage would be my very next choice if I didn't have thyme–rosemary too, but I'd go really light with both of those. Even if you wanted to up the garlic and leave out the herbs would be a great taste. Tarragon is nice with chicken too, IMO, but use what you have and what you like. I'd start out here–if using sage (ground) with maybe 1/4 tsp since sage is so strong. Same thing with rosemary. If the rosemary is dried, I'd use maybe 4 (at most) leaves otherwise it might taste like medicine LOL

  39. Thanks Judith, I think I'll try to sage (with the 1/4 tsp., because yes, it is a strong spice. I just wanted to make sure that would go with the Asaigo. thanks and I'll let you know how it comes out!!!!!

  43. Pinned this recipe last summer and finally made it last night. I substituted chicken broth for the wine due to guest preference, and it was still awesome! A new go to recipe easy enough for a week night and elegant enough for a dinner party. Love it!

  45. Hi! Just wanted to share a fun story about this recipe. I pinned it a few days ago and decided to make it for dinner last night. In the middle of cooking (as the sauce and chicken were simmering), my boyfriend proposed to me. I was stirring the cheese sauce as we called our parents (and also, I accidentally set our spaghetti server on fire because I was so excited). So thank you for providing the recipe that became our "engagement dinner"! It was delicious!

  47. This recipe was THE BOMB! I loved it. I did use the sage instead of the thyme, it was wonderful. Instead of chicken breasts though, I used chicken tenderloins (the kind you use to make chicken tenders). Was easier than having to pound the breasts. My question though is how would you double the sauce recipe without adding flour (so it doesn't ruin the flavor, like you said you'd lose some of the flavor if you use flour instead of reducing)? Any suggestions Judith? I really LOVED this recipe and will be making again and again (in fact, I froze the cheese since I bought a large chunk of it).

  48. I have a huge chunk of it too and that's how this recipe came to be really because the darn thing kept falling out of the fridge onto my foot so I wanted to actually USE it LOL…anyway on to your question–

    If you wanted to double the sauce then I'd definitely use a bit of flour (I keep a package of Wondra just for stuff like this) to thicken it since it would take a pretty long time to reduce. You could bump up the cheese a bit under those circumstances and I don't think you'd really notice the slight difference in flavor to be honest.

  49. LOL on the cheese. I cut it in half (the left-over) so I have 2 chunks in the freezer now (thank goodness for my FoodSaver). So there is plenty to add extra cheese if I double the sauce (I actually was going to add more cheese next time anyway, because of loved the taste of it in the sauce). To anyone that hasn't tried this recipe, I suggest you do. You'll fall in love!!!! Thanks Judith for your helping me get this just right!!!!

  51. I made this with boneless skinless chicken thighs, which have more flavor I think. It didn't require pounding the chicken, as the pieces are fairly flat already. 2 to 3 thighs per person.

  55. Thank you for posting this recipe! I'm always looking for a new chicken dish and this is now one of my favorites. I made this for my husband and I last night and we devoured it – there were no leftovers. I may need to double it next time.

  57. Just made this and it was divine!! Followed recipe for most part, added shallots as another poster suggested and had to substitute parmesean and Romano for the cheese (asiago is hard to find in UK). Only slight change I'd make next time… I will not add the chicken back to sauce at end, just put sauce over chicken. Amazing recipe!! Thank you!! Also, I paired it with Martha Stewart's wilted spinach and cherry tomato recipe.

  61. I am so ashamed to confess this but when I've wanted to thicken a sauce and didn't want to add more flour I used instant potato. It really didn't detract from the flavor. I know, I know this is not the way to do it but it does work. I am so anxious to try this recipe we eat so much chicken that I think we'll sprout feathers. Always looking for tasty recipes.

  63. A family favorite and popular with guests too. One of the best chicken recipes ever printed. Thanks.
    Jo Canada

  65. Made this today and it was incredible. Need to make a double batch next time as it was devoured instantly. Have not receiver that many compliment in a while. Great recipe. Thank you very much.

  67. I want to make this for a group of 12 as a second main dish meat. Would I need to 4X this recipe, or does one recipe make enough for more than 2 people?
    Can I make it ahead and carry it in a casserole dish and just reheat it when I get there?

  68. grandmaD this is what I'd do if it's a secondary entree: I'd cut the pounded chicken into bite-sized pieces, double the recipe and serve it with jasmine rice, noodles or pasta because it'd extend it some.

    With the size of these chicken breasts lately, I'm able to get 2 servings out of one breast, but if you are able to get the more "normal" size ones (like from maybe a 2-3 lb chicken) one breast would serve one.

    But I'd go with cutting up the pieces, doubling the sauce and serving with what I suggested.

  70. Hi Tanya,

    Sure! I think I mentioned in the post you could but if you use parmesan or romano, grate it very fine.

    Other's I'd suggest would be a nice aged provolone and even smoked gouda. You would ideally want a cheese that will melt but not string (like mozzarella)

    Probably would be nice with gorgonzola or blue cheese too.

  72. WOOO HOOO Heather!! Try it with pork too as another commenter did…she said it's amazing. There's lots of great variations in the comments here and I am trying them ALL!!!

  73. I made this recipe tonight. My husband said; "His taste buds were dancing with joy from the first bite to the last. He is not an amateur to fine meals. This was an excellent recipe. THANKS!

  74. That sounds amazing with pork as well! Thank you so much for sharing, my family just loves this sauce! Congratulations on the award for it as well!! Wellddeserved!!

  79. I made this last night following everything exactly except I used boneless skinless chicken thighs cut into smaller pieces. It was ABSOLUTELY amazing – got rave reviews and it's definitely going in my "top recipes" binder! Next time I'll double it so we have more left over. Thank you! 🙂

  82. Hi Kim–if I were to freeze this, I wouldn't add the cream to the sauce at the time I originally cooked it. I'd add it after I reheated it, just to be on the safe side.

  83. Congratulations on winning the best of food blogger Recipe. Hands down, it's a winner with me and my family. This has become a regular dish in our house and everyone loves it every time it's served. I use chicken broth in place of wine generally. Regardless of what tweaks I make, it always turns out delish. Many thanks for sharing it.

  85. Loved making and eating this dish. I added 1/2 pkg frozen chopped spinach to cream sauce that I made with 1/2 and 1/2. Heated it through and poured over pork chops. I used white wine to deglaze but this can be done with apple juice too. Congrats on your prize for this recipe . You both deserve it 😉
    .

  87. Judith, does adding the chicken back to the wine to cook further cause the "breading" to get soggy? I am debating leaving the chicken in the oven while cooking the wine down, but would like to have the wine flavor in the chicken. Thoughts on how to keep it from getting soggy? Thanks, and it looks great. Plan to make it tomorrow.

  88. You could do that–I mean keeping the chicken warm in the oven while you make the sauce–but I didn't really notice the coating getting soggy when I make it. Perhaps that's because it's just seasoned flour on there and not breadcrumbs. I do make sure I pound the chicken down really well so it's very thin so that may have something to do with it. If you like really intense sauce flavor infused in the chicken, make it and reheat it the next day! Ordinarily I can't stand reheated chicken but trust me, this is GOOD and like pot roast even tastes better the next day.

    I do like your idea with cooking the chicken then making the sauce, because what I'd do then is flash fry the chicken only I'd use seasoned panko bread crumbs…that would be YUMMY!!! Of course the chicken wouldn't infuse with the wine, but this would have a great taste all it's own.

    Let me know what you ended up doing and how you liked it <3

  89. Judith, this was WONDERFUL! Simply amazing. Even my 9yr old loved it, and she is picky. She told me to tell you it is "awesome" chicken instead of asiago chicken!

    Years ago, I began dredging my chicken in semolina flour instead of regular flour because it gives a golden "crust" without a lot of oil. This performed well in your recipe. I was very heavy-handed with the asiago, and had to thin the sauce with wine. I could see using half & half if one is using more cheese. I served it over couscous, with broccoli drizzled with lemon olive oil to freshen up the side to balance. Again, it was FANTASTIC!!! Thank you for creating such a great recipe.

  90. OMG…you are getting me SO hungry!!! I love the idea of semolina too. My brother-in-law does oven-roasted potatoes with it. He par-cooks the potatoes, coats them with semolina then places them in a dish where he's heated a bit of olive oil (in the oven) then puts a sprig of rosemary in and roasts till they are nice and golden. They are delicious!

  91. Hi Judith! First let me say that I loved the recipe. It was delish!!! Just thought I'd let you know I made it without the flour and used almond meal for a gluten-free/low-carb version and served it over roasted spaghetti squash. Mmmmmm… Thanks again!

  92. Just a follow-up to my last comment. I tried this tonight substituting half and half as I mentioned I wanted to try. I do not recommend doing this- the half and half curdled, and although it was tasty, the omission of cream was glaring. It did change the flavor. So I would advise making it JUST how Judith says (that is why the won the award!). I did thin my sauce with a bit of wine last time because it was super thick due to using a bit more cheese. That worked fine.

  93. Thanks for the tip Cindy. I'm wondering how evaporated milk would be–undiluted of course. I always have cream so it's never an issue to me, but some people have asked about subbing something lower fat for the cream.

  98. I just found this recipe on Pinterest last night and am making it tonight as I have all of the ingedients except for the cheese. Thanks for posting it.

  102. Sounds great, does the recipe as written make enough sauce if serving over pasta or should I double the sauce for enough to coat the pasta?? Thanks!!

  104. I made this just as the recipe stated. I didn't do any tweaking. It was wonderful! I will definitely make it again. My husband and two of my grown children all loved it. I served it with angel hair pasta and really liked it that way.

  108. Just made this recipe tonight. It was amazing! I used dried mixed herbs instead of fresh thyme and vegetable stock instead of white wine. Will definitely make again!

  110. I'm so excited to try this recipe! I will be using the Swanson flavor packets instead of wine…but was wondering if I should add water with the packets as well? Or just pour in the flavor packets by themselves? I thought I would add 1.5c of water with the packets but was not sure. Thanks again!!

  111. You will LOVE the flavor of those!! I don't find them overly salty, but you might want to try adding just a minimum amount of water–then tasting it to see how it is. Diluted, I find it loses it's punch somewhat, so if you are using that in place of the wine, I'd suggest 2 packages to 1 cup of water to replace the 1 1/2 cups of wine. If it tastes too strong, then I'd add more water.

  113. I made this last night. My husband and I both think it is the best thing we've ever eaten! This is going into the dinner rotation, but it's also something I would wholeheartedly serve to guests. Yum!

  115. A friend posted your recipe on my Facebook page, looked good, so I made it the other night. Two words: Absolutely delicious! Thank you so much for sharing your talent. I think I'll add broccoli to the dish next time!!

  117. EXCELLENT!!! I just made this, this evening for dinner and it was fabulous! The only thing that I did different was I subbed chicken broth for the wine and oh my the sauce is to die for! Thank you so much for sharing this fabulous recipe! I can't wait to make it again!

    Cathy ♥

  119. My wife is the only member of our family who enjoys mushrooms, so I do a quick sauté with them in a separate pan just for her. I use two coarsely chopped onions in their place in the main recipe. And right at the end, I throw in a bunch of fresh spinach, just long enough for it to wilt. Absolutely amazing!

  121. Love this recipe it's become a highly requested dish 🙂 I just made it for our family Easter dinner but I made way too much (as usual) lol was wondering if it would be possible to freeze some of the leftover???

  122. I've never frozen it Tanya so I can't really tell you if it would be OK. I mean textur-wise. for the sauce. Of course it will be "good" to eat. But it should keep pretty well for about a week in the fridge–and truth is, I think it does taste better reheated a day or 2 later.

  125. This was one of the best recipes I have ever made! I also made some nice lumpy mashed potatoes with this and used the sauce over the potatoes. I was in absolute HEAVEN! Thank you so much for this!

  127. I cook for a small retreat center. I made this for the group I had this past weekend. They loved it!! They said it was the best meal they had in the past three years they have been coming! I was a little nervous for the next meal. How was I going to top that?! Thanks for the recipe!!!

  129. Oh my word, I just made this tonight & it was fabulous! I used chicken broth in place of the wine, only had Kraft grated (powdery) parmesan and whole milk instead of cream…and it was still rich & delicious! I used cremini mushrooms (which are my favorite), and added about a tablespoon of cream cheese and a bit of garlic salt. Served with blanched & seasoned green beans and quinoa. Super yummy, can't wait for leftovers tomorrow! Thanks for sharing your recipe! I'll definitely make this again and try the classier ingredients (fresh thyme, asiago, real cream). God bless you!

  133. No wonder why it won! looks absolutely mouthwatering! Thanks for coming and linking up at The Weekend Social. All posts get pinned on our pinterest board! Please be sure to come back next week starting Thursdays at 9PM EST on culinaryflavors.gr! I hope to see you there!

  140. This was OFF THE HOOK a-m-a-z-i-n-g!! Hubs and I devoured it, him making yummy sounds the whole time. 😉 I don't even *want* to know how many calories I just consumed, but I don't even care…it was THAT good! A new fav, for sure!!!

  141. Wow Melinda!!! Couldn't get a better compliment than that and I am so glad you both liked it so much. As for calories, I stopped caring ages ago and just like that song goes, "Don't worry. Be happy" 🙂

  144. Judith,

    How long does it usually take to reduce the sauce after the cream is added? I am going to attempt this recipe, but I am a perfectionist, so I must know!!!

    Thanks so much!

  145. Christeng–it should take between 5-10 minutes on a medium heat. It depends how thick you want the sauce. You can always cheat and use 1 tbs flour in 2-3 tbs of water if you can't wait. I've done that one a few times, but the sauce definitely is better if you reduce.

  146. I thought I'd post this just in case any others with Celiac Disease or gluten intolerance wonder about substitutions. I made this tonight and skipped the step of coating the chicken in flour but I did after reducing the sauce by half, add 1 Tablespoon of King Arthurs Gluten Free flour, just for a little thickener and it turned out fantastic!

  148. This sounds wonderful! Any suggestions on converting this to a crockpot recipe (like how long to cook it, variants on preparation, etc)?

    Coz the hubby, the roommate, and I can all get behind some Asiago and mushrooms!

  154. This was good and pretty easy. I would add a chicken bouillon cube when I added the wine. I would grate fresh asiago over each plate plus a bit of lemon zest. Will make again.

  156. This sounds delicious! Planning on making it tonight but I have two questions: 1. Does the chicken cook all the way through initially or do you just brown it and then continue to cook it with the sauce? 2. Do the leftovers reheat well on the stovetop (no microwave)? Thanks!

  157. I initially brown it then let it finish cooking in the sauce Noga–since the chicken will pick up the nice flavor, plus I like to cook chicken so I know it's done–I assume all chicken has salmonella!!!

    This reheats wonderfully and in fact, I think it tastes even better because it's had more time to pick up the flavors in the sauce, and that's saying something for me because as a rule I hate the taste of reheated chicken.

    Enjoy!

  158. Can you use Pino grigo for this or which wine do you suggest? My boyfriend and I are huge mushroom lovers and I cannot wait to make this for him tonight when he gets off work!

  160. My wife and myself are not wine or mushrooms lovers, so first off what do you think about sub. Lemon juice 3/4 cup with 3/4 cup water? And second how much taste difference do you think it will make to remove the mushrooms?

  161. I'd advise against the use of so much lemon juice personally. A better substitution for the wine would be a good chicken stock. At least that's what I would do. Maybe a tsp of lemon zest added would be nice to introduce the flavor. Several people have left out the mushrooms and said it tasted pretty good–there's so many comments now, I tend to forget, but I'm pretty sure that some folks have altered the dish and have said what they do. You may find that helpful.

  164. If I wanted to make for 12 people ahead of time and serve
    the next day, besides cutting chicken smaller,
    adding cream to sauce-how long would I heat it
    up in the oven? would I 3x or 4x the recipe? This sounds wonderful. Can't wait to make it!!

  165. I'd probably go with 4X the recipe Barbara just to be on the safe side.

    I've never reheated this in the oven so I'm not sure what time or temp to give you. I usually microwave to reheat but that's a small portion. What I would probably do for oven and this larger amount is cover the dish(es) with foil and go with a lower oven temp–maybe 300 – 325 for 30 minutes.

  166. Thank you so much for your quick response! One last question, I'm not a great cook on my own but pretty good at following directions. Can you just tell me, if I am making this for xmas dinner for a party and plan to cook 1 day in advance, should I make it all the way through your directions and then just heat it up the next day for dinner? Or should I stop at some point of the recipe along the way and then continue with the recipe on the day I want to serve it? I hope that made sense 🙂

  167. If I were going to make this for a crowd, but do it ahead of time, I'd cook it up to the point where the next step would be to add the cream and the cheese. I'd store it until I was ready to serve it, then I'd reheat the chicken/mushroom/wine mixture (You can always add more wine or chicken stock to top up the amount of sauce in case you have to at this point) on top of the stove rather than the oven. Once that's all reheated, I'd then carry on to the step of adding the cream and cheese then reducing. That should taste better than making it the day you need it because the chicken will infuse with all those lovely herb and wine flavors, and also the sauce will be freshly made at the time you want to serve it!

  171. Diana, there'll be some issue with clumping and parmesan (or Romano) because they are cheeses that don't melt. So what I suggest you do if you use that is to make sure it's very finely grated and add it right at the end, immediately before you are going to serve it. The texture will be slightly grainy, more like an alfredo, however, it should taste just fine.

  173. I used the aged–from a wedge of Bel Gioso Nanci. Either on would be good though–with fresh you won't get such a powerful flavor, but it'd be creamy an nutty then.

  181. I am in the process of making this for the first time. I did not have white wine so I used the Knorr chicken stock… doesn't seem to be enough to bring to a boil… should I have added water

  185. I am planning on making this for dinner tomorrow night, but am going to substitute evaporated skim milk for the cream. Will let you know how it turns out! The picture alone has my mouth watering! I cannot wait!

  186. I've made this dish a handful of times now, making it again tonight. It's so incredibly good! My mouth usually waters at the thought of it all day before I finally make it! It's just so yummy, we lick our plates clean. 😉

  192. I've read through the comments and don't see others having the problem I had–so clearly it is my technique problem. When I reduced the sauce the cheese, when had melted, began to coagulate and the longer I stirred the thicker and more unmanagable it became. We ate it anyway, just was unhappy with the glumly way it looked. The flavors were great. We agree it is a great recipe. I'd just love some help with avoiding the coagulate cheese problem. Thanks.

  193. I do recall someone commenting that this happened Sister Creek, but he used grated parmesan. Did you? Sometimes a brick of asiago can get really hard like parmesan so perhaps that could be a reason.

    Only thing I can say to avoid this (with any cheese) is just to let it melt then thicken with the flour or cornstarch and don't let it reduce.