MUSHROOM ASIAGO CHICKEN

Doesn't this look scrumptious??!! It so is. The favors are such a nice mix and the bit of asiago cheese (which is my favorite cheese to pronounce) adds the perfect punch. Have a nice veggie on the side and this is a great and quick meal packed with flavor. 
Yum

• MUSHROOM ASIAGO CHICKEN

INGREDIENTS
2 boneless, skinless chicken breasts
8 oz whole white button mushrooms
1 tsp. Minced garlic
3 springs fresh thyme
1½ cups dry white wine
½ cup seasoned flour
2 tbsp butter

2 tbsp olive oil
½ cup heavy cream
¼-1/2 cup shredded asiago cheese
½ tsp salt (or to taste)
¼ tsp pepper (or to taste)

Seasoned flour:

½ cup all-purpose flour

1 tsp salt

½ 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 ¼-inch. Cut into serving-sized pieces (2 or 3 pieces per breast). Heat the butter with 1 tbsp of olive oil in deep, heavy skillet or a sauté pan over medium heat. Dredge chicken in seasoned flour. Add to hot oil/butter in skillet. Sauté until golden on each side, about 5 minutes per side. Remove from pan. Add remaining olive oil to hot skillet. Sauté mushrooms and garlic until mushrooms begin to brown. Add white wine to skillet, scraping up all the browned bits that are at the bottom of the pan (this is called “deglazing”). 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, cover and simmer for 15-20 minutes. Remove chicken from pan. Add the cream and heat through. Add the asiago cheese (if you like it strongly flavored, use ½ cup; not as strongly flavored, use the ¼ cup–asiago is a powerful cheese and you can even use less for just a whisper of flavor. I like it strong so I used ½ cup). Cook, stirring constantly over low heat until cheese melts. Continue cooking until sauce is reduced by about ½. 
If you wish to skip the reduction step, you may thicken the sauce slightly with about 1 tbsp instant flour or 1 tbsp cornstarch mixed with 2 tbs water…however, the reduction will taste better. Add chicken back to pan and heat through. Garnish with sprigs of fresh thyme. May be served over any pasta.

What you'll need

Happy Tasty Tuesday!

Linking up with Tasty Tuesdays  // Weekend Potluck

Metamorphosis Monday // The Scoop //  Meal Plan Monday #105
xoxo