Asiago Mushroom Chicken

This is a quick, easy and impressive recipe and ready in about 30 minutes! It is such a superb dish, my dinner guests raved on and on about how delicious it was!!! I can't wait to make it again! I paired it with a ceasar salad, served in a edible parmesan bowl, garlic mashed new potatoes and gift wrapped green beans.

Here's a look at the cute little edible parmesan bowls. You can make them up earlier in the day.

Click here to learn How to make parmesan baskets

It was so delicious!!! The sauce is so rich and creamy seasoned with fresh thyme!

Asiago Mushroom Chicken

Ingredients:

4 or 5 boneless, skinless chicken breasts

2 cups mushrooms, sliced

1 clove garlic

3 sprigs of fresh thyme

1 cup dry white wine

1/2 cup seasoned flour (recipe below)

2 tablespoons butter

2 tablespoons olive oil

1/2 cup heavy cream (or heavy whipping cream)

1/2 cup shredded asiago cheese

salt and pepper to taste

Seasoned Flour:

1/2 cup all purpose flour

1 teaspoon salt

1 teaspoon Hungarian Paprika (or plain paprika)

1/2 teaspoon pepper

Pound chicken breasts between 2 sheets of waxed paper or plastic wrap until meat is about 1/4 inch thick. Heat butter along with 1 tablespoon of the olive oil in a large skillet over medium heat.

Dredge chicken in seasoned flour. Add to hot skillet. Cook until chicken is golden brown on each side. (about 5 minutes per side) Remove from pan.

Add remaining olive oil to hot skillet, and saute' mushrooms and garlic until mushrooms are tender and begin to brown. Add white wine, scraping all of the browned bits that are in the bottom of the pan. With your fingers, remove the leaves from the sprigs of thyme and add to the mushroom/wine mixture. Add chicken back to the pan. Bring to a boil, reduce heat, cover and let simmer for about 20 minutes. Remove chicken from pan. Slowly add cream and heat through. Add the asiago cheese, stirring constantly until cheese melts. Continue cooking until the sauce is reduced by half. Add chicken back to pan and heat through. Garnish with sprigs of thyme, and serve!

Makes about 4 servings.