Asiago Chicken & Mushrooms w/ Wine Sauce [Keto, Low Carb]
Asiago Chicken & Mushrooms with Red Wine Pan-sauce
[ Keto | Low-carb | Sugar-free ]
This is just one of those dishes you have to try. It’s easy and inexpensive to make, but makes a seriously beautiful dinner to impress.
In this recipe, you’ll also learn a few really great techniques to help you in the kitchen for many other recipes as well. You’ll do a nice seared chicken, sauté mushrooms, and learn how to deglaze a pan, reduce wine, and turn it all into a very sexy pan sauce. Not only will this recipe help you be a better home cook, but you’ll be licking the plate clean too…
INGREDIENTS:
2 lb - Thin-sliced Chicken Breast
16 oz - Pre-sliced Mushrooms
3 TBS + 2 TBS - Avocado oil (divided)
1/2 tsp + 1.5 tsp - Kosher Salt (divided)
1/8 tsp - Black Pepper
1 tsp - Garlic Powder
1 cup - Dry Red Wine
1 cup - Chicken Broth, reduced sodium
4 TBS - Unsalted butter
2/3 cup - Shredded Asiago (or parmesan)
DIRECTIONS:
Remove the chicken breasts from the fridge to rest. Warm up a large cast iron skillet (or frying pan) over Medium-high heat, with 3 TBS of avocado oil. Once hot, add the mushrooms, 1/2 tsp of kosher salt, and the cracked pepper. Sauté for 3 minutes, or until just cooked through. Pour the contents of the pan into a bowl and set aside.
With the same pan back over HIGH heat, add 2 TBS of oil. Then, while its heating up, sprinkle the remaining salt and garlic powder evenly on both sides of the chicken. Once the oil starts to smoke in the pan, add the chicken. Sear for about 2.5 to 3 minutes on each side (depending on thickness). When golden brown on both sides, set aside on a plate to rest.
Turn your oven to BROIL. With the pan still on high heat, add the wine and broth, and use a whisk to stir and scrape the bottom of the pan to remove the “fond”. Let the sauce boil and reduce. After about 5 minutes, only a thin layer of sauce should remain in the pan. Add the cold butter and whisk continuously and vigorously, even after the butter has melted, to emulsify the sauce. Turn off the heat. Then pour the sauce into a bowl or pyrex measuring cup.
Put the mushrooms back in the pan, place the chicken on top, and then top the chicken with the shredded asiago. Place the pan under the broiler for 1 minute, or until the cheese is bubbly and light brown.
You can serve the dish family-style with the sauce on the side, or plate the dish as shown in the photos above. Enjoy!