Asiago Mushroom Chicken (Print Version)

# Ingredients:

→ Fats & Dairy

01 - 3 tablespoons butter
02 - 2 tablespoons olive oil
03 - 1/2 cup shredded Asiago cheese

→ Proteins & Bases

04 - 1 lb boneless, skinless chicken breasts
05 - 1/2 cup heavy cream
06 - 1 1/2 cups dry white wine

→ Seasonings

07 - 1 teaspoon pepper
08 - 1 teaspoon parsley
09 - 1/2 cup flour
10 - 1 teaspoon salt
11 - 1 teaspoon onion powder

→ Aromatics

12 - 2 cloves of garlic, minced
13 - 2 cups sliced mushrooms

# Instructions:

01 - Wrap chicken in plastic, flatten to about 1/4 inch thick, cut into three pieces, and coat in flour.
02 - Melt butter and heat oil in a pan. Cook chicken on both sides, about 4 minutes each, until golden. Take it out of the pan.
03 - Cook mushrooms with garlic and onion powder until they’re dark and tender. Pour in wine, scraping up the browned bits in the pan.
04 - Put the chicken back in, sprinkle parsley on top, bring it to a boil, then cover and cook on low for 15 minutes.
05 - Take out the chicken again. Stir in heavy cream and Asiago cheese until it thickens. Return chicken and warm through.

# Notes:

01 - Swap the wine with chicken stock if you'd like.
02 - Want it cheesier? Add more Asiago.

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