Mushroom Asiago Chicken

Mushroom Asiago Chicken

I love mushrooms and they are so good with this chicken!  They are in a rich, creamy, flavorful sauce, accented with the Asiago cheese.  This is delicious!

Ingredients:
1 lb boneless skinless chicken breast
2 cups mushrooms, cut in half
1 clove garlic, minced
3 sprigs fresh thyme
1 1/2 cups dry white wine
1/2 cup seasoned flour (add 1 teaspoon salt, 1/2 teaspoon black pepper)
2 tablespoons butter
2 tablespoons olive oil
1/2 cup heavy cream
1/4-1/2 cup shredded Asiago cheese
1/2 teaspoon salt, to taste
1/4 teaspoon pepper, to taste

Directions:
Pound chicken breast with a meat mallet between 2 sheets of waxed paper or plastic wrap until meat is uniform thickness, about 1/4 inch.  Cut into serving sized pieces.  Heat the butter with 1 tablespoon of olive oil in deep, heavy skillet.  Dredge chicken in seasoned flour.  Add to hot oil/butter in skillet.  Saute until golden on each side, about 5 minutes per side.  Remove from pan.  Add remaining oil to hot skillet.  Saute mushrooms and garlic until mushrooms begin to brown.  Add white wine to skillet, scraping up all the browned bits that are at the bottom of the pan (this is called "deglazing").  Add thyme to mushroom/wine mixture in pan.  Add the chicken back to the pan.  Bring to a boil, then reduce heat, cover and simmer for 15-20 minutes.  Remove chicken from pan again.  Add the cream and heat through.  Add the Asiago cheese (Asiago has a strong flavor so use 1/2 cup if you want it strong, use 1/4 cup if you want less of that flavor).  Cook, stirring constantly, over low heat until cheese melts.  Continue cooking until sauce is reduced by about 1/2.  Add the chicken back to pan and heat through.  May be served over any pasta.


By:  Best Healthy Recipes