Creamy Asiago Chicken

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Creamy Asiago Chicken

1 lb boneless skinless chicken breasts, pounded to 1/4 inch thick

1/2 cup flour,

1/2 teaspoon each Salt and pepper

3 Tablespoons butter

2 Tablespoons olive oil, divided

1 tsp onion powder

2 cups mushrooms cut in half

2 cloves garlic, minced

1 1/2 cups dry white wine

1 tsp parsley

1/2 cup heavy cream

1/2 cup shredded Asiago cheese

 

Dredge the chicken pieces in flour mixture, set aside

In a large deep skillet, heat butter with one tablespoon of olive oil

Add chicken & sauté until golden brown on each side, roughly 4 minutes per side

Remove & set aside

In the same hot skillet, add the rest of the olive oil, onion powder, mushrooms and garlic

Sauté 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

Add the chicken to the pan and sprinkle with the parsley

Bring to a boil, reduce heat, cover and simmer for about 15 minutes

Remove chicken from pan and set aside

Add the cream to the skillet and heat through

While mixing, add 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

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