Description

Mmmmm good is all that needs to be said about this wonderful chicken recipe! Serve it with mashed potatoes, rice or egg noodles and your favorite vegetable.

Ingredients

• 1 lb. boneless, skinless chicken breasts
• salt, to taste
• freshly ground black pepper, to taste
• ½ c. all-purpose flour
• 4 T. unsalted butter
• 1 lb. sliced mushrooms, wiped off
• ½ t. salt
• 4 cloves garlic, minced
• ½ c. dry white wine, Sherry, Port, Marsala or chicken broth
• ¾ c. chicken stock or broth
• 3 sprigs fresh thyme or ¾ t. dried thyme leaves
• ½ c. heavy cream
• ½ c. shredded Asiago cheese
• Parmesan cheese, for topping

Steps

1. Cut each chicken breast into thirds by first cutting each breast in half across, then set the thinner half to the side. Slice the thicker part of the breast in half horizontally to produce 2 more thin cutlets. Cover the chicken breast pieces with a sheet of plastic wrap and pound with a meat mallet or the bottom of a small skillet until all of the pieces are about ¼" thick.
2. Lightly season each piece on both sides with salt and pepper; dredge in flour, shaking off any excess.
3. In a large skillet over medium-high heat, melt 2 T. unsalted butter. Add as many cutlets as will fit comfortably into the skillet, but do not overcrowd the pan. Saute about 5 minutes, until golden brown on one side, then flip and cook for anotherl minute. Remove the chicken from the skillet to a platter; cover lightly with aluminum foil. Repeat with remaining chicken.