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.

Nutriscore Rating: 64/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

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)

Directions

Step 1

Season the chicken cutlets with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper on both sides.

Step 2

Dredge the chicken cutlets in the all-purpose flour, shaking off any excess flour.

Step 3

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.

Step 4

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.

Step 5

Add the minced garlic to the skillet and sauté for 30 seconds until fragrant.

Step 6

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.

Step 7

Add the chicken broth and bring the mixture to a gentle simmer.

Step 8

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.

Step 9

Lower the heat and stir in the grated Asiago cheese until it melts and the sauce becomes smooth and creamy.

Step 10

Return the chicken cutlets to the skillet, spoon the mushroom sauce over them, and let them heat through for 2-3 minutes.

Step 11

Sprinkle the dish with chopped fresh parsley before serving.

Step 12

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

Serving size	(1389.0g)

Amount per serving	% Daily Value*
Calories	2372.5

Total Fat 148.9g	0%
Saturated Fat 66.9g	0%
Polyunsaturated Fat 4.0g
Cholesterol 597.0mg	0%
Sodium 3879.3mg	0%
Total Carbohydrate 64.9g	0%
Dietary Fiber 5.3g	0%
Total Sugars 7.2g
Protein 161.2g	0%

Vitamin D 36.7IU	0%
Calcium 727.7mg	0%
Iron 9.9mg	0%
Potassium 2380.4mg	0%

*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.

Source of Calories

Fat: 59.7%

Protein: 28.7%

Carbs: 11.6%