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Ingredients
2 to 3 pounds boneless, skinless chicken breast
1 cup grated Asiago cheese
½ cup grated parmesan cheese
3 cloves garlic, minced
1 cup heavy cream
salt and pepper
2 cups white button mushrooms, sliced
2 (8 oz.) Pacific Organic Free Range Chicken Broth - gluten free
1 cup Bob's Red Mill All Purpose Flour - gluten free
1 stick unsalted butter
1 teaspoon fresh thyme leaves
Instructions
- Pound the chicken breast with a meat mallet to a ¼ inch thickness. You can use a plastic wrap and cover the chicken. so it does not splatter. Cut the chicken into serving sizes. Season with salt and pepper.
- Place the flour on a shallow dish and dredge the chicken shaking off excess.
- Heat a large non stick pan to medium high heat then add 3 tablespoons of butter. When it's hot sauté the chicken for about 5 minutes turning half way. Do not overcrowd the chicken. Continue cooking the chicken then transfer to a plate and set aside.
- Clean the pan and return to heat. Add 2 tablespoons of butter to the pan then add the mushrooms and garlic. Sauté for about 8 minutes until mushrooms become brown.
- Season with salt then add the chicken broth and the thyme, stir to scrape the bottom of the pan. Let simmer for 10 minutes until the liquid is reduced in half.
- Lower the heat to low then add the cream and the asiago cheese. Stir until the cheese has melted. Return the chicken arranging nicely. Simmer for 2 minutes then sprinkle parmesan cheese and fresh thyme leaves.
- Serve with noodles or mashed potatoes.
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