Asiago and Chicken Mushroom Skillet

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.

Servings: 4

Recipe ©2005 Wisconsin Milk Marketing Board, Inc.