How To Make The Creamy Chicken Asiago In Virginia
January 19, 2026
Ashburn, VA: I just found out my husband hit on our dentist.
I was at my sink washing our small dog. As I was rinsing the dog off, I saw my husband pull into the driveway. When he got out of the car, I noticed the look on his face.
He Looked Like He Just Found a Turd in His Coffee
When he walked into the house, I asked him what was wrong. He said he just accidentally hit on our new dentist…….for the second time. I was confused. I mean our dentist is a nice young gay man. However, my husband is about straight as they come. So I asked my husband to tell me more.
Six months ago, my husband had his first visit with our new dentist. The dentist got to work on my husband. While doing so, the dentist made some comment about them being strangers. My husband immediately responds with…
“Oh You Are Not a Stranger You’ve Been In My Mouth For 20 Minutes”
My husband did not intend for it to sound sexual, but it did. The dentist’s face turned red as an apple. For the rest of the appointment, there was an awkward and uncomfortable silence.
The second appointment happened today. My husband was determined not to embarrass himself. My husband sat down and the dentist got to work. 5 minutes in the dentist seems really uncomfortable. The dentist’s face turned red and looked very uncomfortable. My husband was confused. My husband hadn’t said 2 words. How could he have said anything embarrassing this time? So the dentist keeps working. Then my husband realized what the heck he was doing. The dentist had grape flavored gloves. My husband loves grape flavor. My husband had been licking the dentist’s fingers the entire time but wasn’t thinking about it.
When my husband finished the story, he had that look of genuine concern mixed with disgust. He asked me what he should do. I just laughed at him to the point of snot. He wasn’t to happy with my response.
To make him feel better, that night I cooked one of his favorite dishes. I hope you enjoy it as well.
Ingredients:
- 1/2 cup all-purpose flour
- 4 Tbsp unsalted butter
- 1 lb mushrooms, sliced (I am not a fan of mushrooms. I cook with them and then remove them from my personal dish)
- 1/2 tsp Bald Buck Seasoning
- Black pepper
- 3 cloves garlic, minced
- 1/2 cup dry white wine, or chicken broth
- 3/4 cup low-sodium chicken broth
- 3 tsp fresh thyme, sprigs, or 3/4 dried thyme leaves
- 1/2 cup heavy cream (can use mayo or greek yogurt instead)
- 1/2 cup Asiago cheese, shredded
- Parmesan cheese, for sprinkling
Instructions:
- Slice each chicken breast into cutlets. Gently sprinkle Bald Buck Seasoning and pepper on both sides of each cutlet and coat them in flour, making sure to tap off any extra.
- Heat a big skillet on medium-high and melt around 2 tablespoons of unsalted butter in it. Put in as many cutlets as you can without cramming them too close together. Cook for around 5 minutes until one side turns golden brown, then flip them and cook for another minute. Take the chicken out of the skillet, place it on a plate, and lightly cover it with foil. Do the same with the rest of the chicken cutlets.
- After cooking and setting all the chicken aside, put the rest of the butter in the skillet with the mushrooms and ½ teaspoon of Bald Buck Seasoning. Let them cook for around 10 minutes, stirring now and then, until the mushrooms turn golden brown and soften up. Then, add the garlic and cook for 2 more minutes.
- Add white wine (or ½ cup of chicken broth) to the skillet and stir to loosen any bits stuck to the bottom. After the wine has almost completely evaporated, mix in ¾ cup of chicken broth and thyme. Heat it to a boil, then lower the heat to medium and let it simmer briskly for 10–15 minutes until the liquid has reduced by half.
- Lower the heat to medium-low and mix in the heavy cream. Add the Asiago cheese to the sauce, stirring continuously until it’s fully melted. Place the chicken back in the skillet, letting it simmer in the sauce until it’s warmed through and the sauce thickens a bit. Top with a sprinkle of Parmesan cheese and serve immediately.
Pro Tips:
- Take your time with step 4 of the recipe! It’s important to let the sauce reduce by half before putting the chicken back in. This makes the sauce more flavorful and ensures the chicken isn’t drowned in too much sauce.
- Serve this dish over your favorite pasta or mashed potatoes.
- Bald Buck Seasoning is key here. BBQ Pitmasters use it for their meat but I learned it makes for one hell of a seasoned salt. Try it in this dish but more importantly, experiment with it as the salt in your other dishes. It adds this unique flavor that is amazing but nobody will be able to put their finger on what that flavor is. There are reviews about it on YouTube but below is the best video about it.