Creamy Asiago Chicken

• Meat

  • 1 lb Chicken breasts, boneless skinless

• Produce

  • 2 cloves Garlic
  • 2 cups Mushrooms
  • 1 tsp Onion powder
  • 1 tsp Parsley

• Baking & Spices

  • 1/2 cup Flour
  • 1 tsp Pepper
  • 1 tsp Salt

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 1/2 cup Asiago cheese
  • 3 tbsp Butter
  • 1/2 cup Heavy cream

• Beer, Wine & Liquor

  • 1 1/2 cups White wine, dry

Found on myincrediblerecipes.com

Description

Ingredients

• 1 lb boneless skinless chicken breasts
• 1 tsp onion powder
• 1 tsp parsley
• 1 1/2 cups dry white wine
• 2 cups mushrooms, cut in half
• 2 tbs olive oil
• 1/2 cup heavy cream
• 2 cloves garlic, minced
• 1/2 cup flour
• 3 tbs butter
• 1/2 cup shredded asiago cheese
• 1 tsp salt
• 1 tsp pepper

Directions

• Take your chicken and place between plastic wrap, use a meat mallet to pound it out to about 1/4 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 one of the TBs of olive oil, then add the dredged chicken & saute 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 and garlic & saute 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 & sprinkle with the parsley.
• Bring to a boil, reduce heat, cover and simmer for about 15 minutes.
• Remove chicken from pan once again and set to the side.
• Add the cream to the skillet and heat through.
• While mixing, add in the asiago cheese
• Stirring constantly over a low heat until cheese completely melts.
• Continue cooking until sauce is thickened
• Add chicken back and heat through.
• ENJOY!