Gourmet meal that’s on your table in 30 minutes.
Active Time
30m
Total
40m
Ingredients
1 lb boneless skinless chicken breast (about 2 large)
2 cups mushrooms, cut in half
1 clove garlic, minced
3 springs fresh thyme or ~1/4 tsp dried
1 1/2 cups dry white wine
2 tbsp butter
2 tbsp olive oil
1/2 cup heavy cream
1/2 cup shredded asiago cheese
1/2 tsp salt (or to taste)
1/4 tsp pepper (or to taste)
Seasoned Flour:
1/4 cup all-purpose flour
1/2 tsp salt
1/4 tsp black pepper
Directions
Pound chicken breast with a meat mallet between 2 sheets of waxed paper or plastic wrap until meat is uniform thickness; about 1/4-inch.
Cut chicken into serving-sized pieces (2 or 3 pieces per breast).
Heat the butter and 1 tbsp olive oil in a deep skillet or saute pan over medium heat.
Dredge chicken in seasoned flour. Add to hot oil/butter in skillet. Saute until golden on each side, about 5 minutes per side. Remove from pan.
Add remaining oil, mushrooms, and garlic. Saute until mushrooms begin to brown.
Add white wine to skillet, deglaze 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 pan.
Add the chicken back to the pan. Bring to a boil, then reduce heat and cover.
Simmer for 15-20 minutes.
Remove chicken from pan. Add the cream and heat through. Add the asiago cheese. Asiago is a powerful cheese and you can use less than 1/2 cup if you'd like a milder flavor.
Cook, stirring constantly over low heat until cheese melts. Continue cooking until sauce is reduced by about half, or add about 1 tbsp cornstarch slurry.
Add chicken back to pan and heat through.
Garnish with sprigs of fresh thyme. May be served over any pasta.