Mushrooms and Asiago Cheese Chicken
Description
A rich, tasty chicken dish that you and the family will beg you to make over and over again. You control the flavor by decreasing or increasing the amount of Asiago cheese.
Ingredients
2 large boneless, skinless chicken breasts
2 c. mushrooms, sliced
2 cloves garlic, minced
4 springs fresh thyme
1 1/2 c. dry white wine
1/2 c. seasoned flour
2 T. butter
2 T. olive oil
1/2 c. heavy cream
1/4 - 1/2 c. shredded Asiago cheese (1/2 c. for a strong flavor)
1/2 t. salt
1/4 t. pepper
Seasoned flour:
1/2 c. all-purpose flour
1 t. salt
1/2 t. black pepper
Directions
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Pound chicken with a meat mallet between sheets of waxed paper or plastic wrap until meat is uniform thickness; about 1/4-inch. Cut into serving-sized pieces (2 or 3 pieces per breast).
Heat butter with 1 T. olive oil in a deep, heavy skillet or saute pan over medium heat.
Dredge chicken in seasoned flour. Add it to the hot oil + butter in skillet. Saute until golden on each side, about 5 minutes per side. Remove from pan.
Add remaining olive oil to hot skillet. Saute 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.
Bruise the fresh thyme by twisting it between your fingers or hitting it with the dull side of a knife in a few places. Add thyme to mushroom + wine mixture in the pan.
Add 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 cheese. Cook, stirring constantly over low heat until cheese melts. Continue cooking until sauce is reduced by about 1/2.
Add chicken back to pan and heat through.
Garnish with sprigs of fresh thyme. May be served over any pasta or rice.
3-4 servings.