Chicken Cutlets With Portabella Mushrooms and Asiago

Total Time
Prep 15 mins
Cook 15 mins

I received this recipe in a recipe swap. The bad part is I can't remember which friend gave it to me. I like to use the fit and easy thin sliced "great for scallopine" boneless chicken breast.

Ingredients Nutrition


  1. Preheat the broiler.
  2. Heat the olive oil in a large non-stick skillet.
  3. While the oil is heating, season the chicken with salt and pepper and dredge it in flour.
  4. Cook the chicken over medium-high heat until golden brown, about 2 minutes on each side.
  5. Transfer the chicken to a large baking dish and set aside.
  6. Add the mushrooms to the skillet, season with salt and pepper and cook, stirring occasionally, until the mushrooms are tender.
  7. Add the wine, stir with a wooden spoon to release any caramelized bits that may be stuck to the pan and cook until the wine has almost completely evaporated.
  8. Add the chicken broth and cook for 1 minute more.
  9. Arrange the mushroom slices on top of the chicken and pour the cooking liquid into the baking dish.
  10. Sprinkle the cheese over the mushrooms.
  11. Place the baking dish under the broiler and cook until the cheese is melted.


Most Helpful

This was one of my favorite recieps from all that I chose for PAC. It went together fast and tastes fabulous. I made as posted. Thanks for posting a keeper! Made for PAC Fall 2009.

Lvs2Cook September 30, 2009

Highly recommend as week day dish, nice and easy to put together and in my case a made a little ahead of time. Made up to step 9 and when ready to finish sprinkled cheese on top and put in a 150C fan forced oven for 15 to 20 minutes which melted the cheese and heated everything through just nicely. The chicken was very moist and overall a delicious dish. Unfortunately I couldn't get asiago cheese and used a vintage sharp cheddar and a chardonnay as the wine. Thank you Porfavorcorona, made for Recipe Swap #20 - September 2008.

I'mPat September 12, 2008

Made for Recipe swap 20 group 10, really enjoyed this recipe, it was pretty fast to make and the flavor was great !! I will definately make this again. Thanks

Mary Fowler Polly W September 08, 2008

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