Chicken and Mushrooms with Creamy Asiago Sauce

My goal: to make something so that I could use fresh chives, which happen to be the only herb in my garden that survived being buried under five feet of snow this winter.

Success!

Today's Playlist

• "Mambo Italiano"...Dean Martin
• "Brown-Eyed Girl"...Van Morrison
• "Lazy Mary"...Lou Monte
• "Nel Blu Dipinto Di Blu (Volare)"...Domenico Modugno
• "This Magic Moment"...Ben E. King
• "The Way You Look Tonight"...Frank Sinatra
• "Sway"...Rosemary Clooney
• "Why Do Fools Fall In Love"...Frankie Lyman & The Teenagers

Chicken and Mushrooms with Creamy Asiago Sauce (4 to 6 servings)
Printable Recipe

• 3 boneless chicken breasts, sliced horizontally into cutlets
• 1/2 cup cornstarch
• 3 tablespoons olive oil, divided
• 1 tablespoon butter
• 1 onion, sliced into half-moons
• 8 oz. sliced mushrooms
• 1 1/4 cups chicken broth
• 1/3 cup light cream
• 1/3 cup shredded Asiago cheese
• 1/4 cup minced fresh chives
• salt and pepper, to taste

Gather your ingredients.  Do you notice something?

The chives are missing from this picture!  The are the raison d'être for this recipe, and I neglected to give them their closeup.

Whew.  Do your prep work--slice the chicken breasts into cutlets, slice the mushrooms and onions, and mince (or snip) those beautiful chives.

Heat 2 tablespoons of the olive oil in a skillet over medium/high heat.

Dredge the chicken cutlets in the cornstarch.

Saute about 2 to 3 minutes per side.  You'll know they are ready to flip to the other side when they begin to appear cooked around the edges, as they do in this picture.

Remove them from the pan when both sides are golden.  It's okay if your chicken isn't quite cooked through, because in a little bit you will be returning the chicken to the pan to finish cooking.

Add the remaining tablespoon of olive oil to the skillet and stir in the tablespoon of butter.

Add the onions and mushrooms to the skillet.  You can't really see them, but the onions are under there!

Allow the mushrooms and onions to cook for two minutes, without stirring.

After two minutes, the onions and mushrooms should have started to soften.  It's okay to stir them now.  Continue to stir occasionally until they begin to brown and start to stick to the pan.

Add the chicken broth to the pan.

Pour in the light cream.

Stir in the shredded asiago.

Add the chicken back into the pan.  Add salt & pepper to taste.  Simmer for about 5 minutes, until the sauce has thickened and the chicken is cooked.

 Sprinkle the chives on top and serve!

Be sure to spoon lots of mushrooms and onions on top of the chicken, along with the yummy asiago sauce.

Enjoy.