Asiago and Chicken Mushroom Skillet
- 2 tablespoons olive oil, divided
- 4 boneless, skinless chicken breasts
- ½ teaspoon coarse salt
- ¼ teaspoon pepper
- 8 ounces (about 3 cups) cremini
or button mushrooms, sliced
- 2 teaspoons fresh rosemary, chopped
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1 cup (4 ounces) Wisconsin
asiago cheese, shredded
- 1/2 cup heavy cream
- additional shaved asiago for serving
In large skillet, heat 1 tablespoon olive oil over medium-high heat. Season chicken breasts with salt and pepper; place in skillet. Brown chicken about 5 minutes on each side.
Remove chicken from skillet and add remaining 1 tablespoon olive oil. Reduce heat to medium; add mushrooms and rosemary to skillet. Cook until softened and browned, about 7 to 9 minutes, stirring often. Add garlic; cook 1 minute more. Add chicken broth, heavy cream and asiago; stir until cheese is melted.
Return chicken to skillet; simmer until chicken is cooked through, about 10 minutes, stirring occasionally. Adjust seasonings to taste. Serve with pasta, rice or potatoes, garnishing with additional asiago.
Recipe ©2005 Wisconsin Milk Marketing Board, Inc.