Mushroom Asiago Chicken and Risotto

Ever have one of those meals that you just can’t wait to make? Well, this happens to be mine. It’s one of my absolute favorite meals to make (and eat!) and turns out wonderfully every time. I mean you just can’t go wrong when white wine is in the recipe…and thyme..and garlic.

You could definitely interchange the risotto for some GF pasta, but honestly I think the risotto absorbs the sauce better and fits better with the chicken.


  • 1 lb thin cut chicken breast
  • 8 oz mushrooms
  • 1 clove garlic, minced
  • 1/2 C GF flour
  • 1 tsp salt
  • 1/2 tsp pepper
  • 2 Tbs olive oil
  • 2 Tbs butter
  • 1 1/2 C white wine
  • 1/2 C light cream
  • 3 sprigs of fresh Thyme
  • 1/2 C Asiago cheese
  • 1 C dry risotto
  • 3 C water

Start by cutting each chicken breast in half. Then combine flour, salt, and pepper in large bowl. Dredge chicken in bowl and coat with flour. Heat butter and 1 Tbs olive oil in large skillet. Cook chicken in skillet for 5 minutes/side or until each side is nice and golden brown. Remove and set on plate (I like to set them on a paper towel to absorb some of the oil).



When chicken is on plate, add the remaining tablespoon of olive oil, and cook mushrooms and garlic until mushrooms are slightly brown.


Slowly add white wine to deglaze, then add chicken back to skillet. Added bonus: your house will smell amazing now.


Bring to boil, then cover and reduce heat and cook for about 15-20 minutes.

It’s at this point that you’ll want to start your risotto. Add risotto to a medium-sized skillet and toast for about 1 minute. Add 1 cup of water at a time, adding the 2nd and 3rd cups after each previous cup has been absorbed.

Back to the chicken, when 15-20 minutes is up, remove chicken again. Add cream to skillet and cook until heated through. Stir in Asiago cheese and bring to a boil. Cook until sauce is reduced by half, then stir in risotto. Add chicken back to skillet and cover with sauce.


Now eat this deliciousness and enjoy!



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