Wednesday, August 12, 2015
Ryan (picky boy): 8.5-9
Mushroom Asiago Chicken
1 lb. boneless skinless chicken breast
2 c. mushrooms cut in half
1 clove garlic, minced
3 sprigs fresh thyme
1 1/2 C. dry white wine
1/2 C. seasoned flour (flour with 1 tsp salt and 1/2 tsp pepper)
2 TBLS butter
2 TBLS olive oil
1/2 C heavy cream
1/4-1/2 C. shredded Asiago cheese ( I used 1/2 c because we like the stronger flavor)
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 into serving-sized pieces.
Heat the butter with 1 TBLS of the oil in deep, heavy skillet or saute pan over medium heat.
Dredge chicken in seasoned flour. Add to hot butter/oil. Saute until golden on each side and remove from pan.
Add remaining oil to hot skillet. Saute 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 in pan.
Add the chicken back to the pan. Bring to a boil, then reduce heat, cover and simmer for 15-20 minutes (I only did this for 12 minutes and it seemed good enough).
Remove chicken from pan and add the cream and heat through. Add the cheese. Cook, stirring constantly until sauce is reduced by about 1/2. Add chicken back to pan and heat through.
Serve with noodles. About 4 servings.