Serves 4
Ingredients
- 1 lb boneless skinless chicken breasts
- 1 tsp onion powder
- 1 tsp parsley
- 1 1/2 cups dry wine
- 2 cups mushrooms, cut in half
- If you are not a mushroom fan you can substitute sliced small potatoes
- 2 tbsp olive oil
- 1/2 cup heavy cream
- 2 cloves garlic minced
- 1/2 cup flour
- 3 tbsp butter
- 1/2 cup asiago cheese
- 1 tsp salt1 tsp pepper
Directions
Take your chicken & place between plastic wrap, use mallet to pound it out to 1/4 inch thickness. Cut into 3 tender size pieces per breast. Dredge the chicken pieces in flour, set aside. In a large deep skillet heat butter with only 1 of the TBS of olive oil, then add the dredged chicken and sauté© until golden brown on each side, roughly 4 minutes per side. Remove & set aside. In the same hot skillet, add the olive oil, onion powder, mushrooms, & garlic & sauté until mushrooms begin to brown. Add the white wine to skillet, scraping up all the browned bits that are at the bottom of the pan, then add the chicken back & add the parsley. Bring to boil, reduce heat, cover & simmer for about 15 minutes. Remove chicken from pan once again & set aside. Add the cream to the skillet & heat through. While mixing add in the asiago cheese. Stirring constantly over low heat until cheese completely melts. Continue cooking until sauce is thickened. Add chicken back & heat through. Enjoy