Friend or Follow me for more great stuff! Jenn Abadie Scioneaux
1 lb boneless skinless chicken breast (4 breasts)
2 cups mushrooms, sliced
1 clove garlic, minced
1 tsp thyme
1 1/2 cups dry white wine or cooking wine
1/2 cup seasoned flour
2 tbs butter
2 tbs olive oil
1/2 cup heavy cream
1/4-1/2 cup shredded asiago cheese or parmsean
salt & pepper to taste
1/2 cup all-purpose flour
1 tsp salt
1/2 tsp black pepper
Pound chicken breast with a meat mallet between 2 sheets of waxed paper until meat is uniform thickness; about 1/4-inch.
Heat the butter with 2 tbsp of olive oil in deep, heavy skillet or sauté pan over medium heat.
Dredge chicken in seasoned flour. Add to hot oil/butter in skillet. Sauté until golden on each side, about 5 minutes per side. Remove from pan.
Add remaining olive oil to hot skillet. Sauté mushrooms and garlic until mushrooms begin to brown.
Add wine to skillet, scraping up all the browned bits that are at the bottom of the pan. 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. Add the cream and heat through. Add the asiago cheese (if you like it strongly flavored, use 1/2 cup; not as strongly flavored, use the 1/4 cup–asiago is a powerful cheese and you can even use less for just a whisper of flavor. I like it strong so I used 1/2 cup).
Cook, stirring constantly over low heat until cheese melts. Continue cooking until sauce is reduced by about 1/2. If you wish to skip the reduction step, you may thicken the sauce slightly with about 1 tbs instant flour or 1 tbs cornstarch mixed with 2 tbs water…however, the reduction will taste better.
Add chicken back to pan and heat through. I served on top of pasta, the sauce was awesome on the pasta