What is einkorn flour?
Watch our video and find out.
If you liked our savory mushroom Asiago chicken recipe, then you ought to try our einkorn mushroom Asiago chicken! This dish is a great hack recipe for people with gluten sensitivities. You’ll just have to trust us and give it a try! No einkorn flour? No worries! You can make mushroom Asiago chicken using traditional all-purpose flour.
We love how creamy, savory and tender the results are. The einkorn flour brings a nice nutty flavor to the dish while Asiago, an Italian cow’s milk cheese, tastes a lot like Parmesan but is a bit sharper. It melts nicely and is really easy to cook with. But it’s even better to eat! The recipe only calls for a ½ cup of shredded Asiago. And while it may not sound like much, the cheese packs a serious punch of flavor.
While experimenting with this einkorn mushroom Asiago chicken recipe, we opted for cremini mushrooms because we love them and they were available. But regular button mushrooms are just as great. If you’ve got the budget and the resources, morels or trumpet mushrooms would be a hit!
White wine adds a nice dimension of flavor. Sherry, port, or marsala are all good substitutes if you don’t have the vino. If you don’t have those options then just add a little extra chicken broth.
Einkorn is helpful for those with gluten sensitivities or intolerances and not intended for those with celiac disease.
Einkorn Mushroom Asiago Chicken Recipe
- 1 lb boneless, skinless chicken breasts
- 1/3 cup all-purpose einkorn flour, 1.5 oz
- 4 Tbsp unsalted butter
- 1 lb mushrooms, sliced
- 1/2 tsp salt
- 3 cloves garlic, minced
- 3/4 cup low-sodium chicken broth
- 1/2 cup dry white wine, or additional chicken broth
- 3 tsp fresh thyme, sprigs, or 3/4 tsp dried thyme leaves
- 1/2 cup heavy cream
- 1/2 cup Asiago cheese, shredded
- Parmesan cheese, for sprinkling
- Cut each chicken breast into cutlets.
- Lightly season each cutlet on both sides with salt and pepper and dredge in flour, shaking off any excess.
- Place a large skillet over medium-high heat and melt about 2 Tbsp unsalted butter. Add as many cutlets as will fit comfortably into the skillet, but be sure not to overcrowd the pan. Sauté for about 5 minutes until golden brown on the first side, then flip and cook for 1 additional minute. Remove the chicken from the skillet to a plate and cover lightly with foil. Repeat with remaining chicken cutlets.
- When all of the chicken is cooked, add remaining butter to the skillet along with the mushrooms and ½ tsp salt. Cook for 10 minutes, stirring occasionally, until the mushrooms are golden brown and become softened. Add garlic and cook for an additional 2 minutes.
- Pour white wine (or ½ cup chicken broth) into the skillet and stir to scrape up anything that is sticking to the bottom of the pan. Once the wine has nearly all evaporated, add ¾ cup chicken broth and thyme. Bring the mixture to a boil, reduce heat to medium and cook for 10–15 minutes at a rapid simmer until the liquid is reduced by half.
- Reduce heat to medium-low and stir in heavy cream. Sprinkle the Asiago cheese over the top of the sauce and stir constantly until the cheese melts.
- Nestle the chicken back into the skillet and allow it to simmer in the sauce just until the chicken is heated through and the sauce has slightly thickened.
- Sprinkle with a bit of Parmesan cheese and serve right away, either all by itself, or spooned over pasta or mashed potatoes. Enjoy!
Serve with some red pepper flakes for sprinkling in case your guests crave a little spice!