I am always looking for a new way to prepare chicken. I also love meals that I can do in one pan. If you love mushrooms you will love this dish. Easy and yummy. Enjoy!!
Chicken with mushroom, spinach & asiago cheese sauce
Mushroom Asiago Chicken
- 1 lb boneless skinless chicken breast
- 2 cups mushrooms, cut in half
- Handful of fresh spinach
- 1 clove garlic, minced
- 1 tb. dried thyme
- 1 1/2 cups dry white wine
- 1/2 cup flour
- 2 tbs butter
- 2 tbs olive oil
- 1/2 cup heavy cream
- 1/4-1/2 cup shredded asiago cheese
- 1/2 tsp salt (or to taste)
- 1/4 tsp pepper (or to taste)
- 1/2 cup all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
Pound chicken breast with a meat mallet between 2 sheets of waxed paper or foil until meat is uniform thickness; about 1/4-inch.
Heat the butter with *1* tbs of olive oil in deep, heavy 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 olive oil to hot skillet. Sauté mushrooms, spinach, garlic & thyme until mushrooms begin to brown.
Add white wine to skillet, scraping up all the browned bits that are at the bottom of the 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.
Cook, stirring constantly over low heat until cheese melts. Continue cooking until sauce is reduced by about 1/2.
Add chicken back to pan and heat through.
Serve with rice or pasta
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