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

Steps

1. 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).
2. Heat butter with 1 T. olive oil in a deep, heavy skillet or saute pan over medium heat.
3. 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.