ASIAGO CHICKEN IN A WHITE WINE MUSHROOM SAUCE

Asiago Chicken in a White Wine Mushroom Sauce image

Provided by Diane Atherton

Categories Chicken

Time 40m

Number Of Ingredients 13

2 large large skinless and boneless chicken breast (about 1 lb)
1/2 c all-purpose flour
1 tsp all-purpose seasoning
1 tsp paprika
2 Tbsp butter
2 Tbsp evoo (extra virgin olive oil)
2 (4-oz) cans sliced mushrooms, drained
1 heaping teaspoon jarred minced garlic
1 c dry white wine (I used Chablis)
1/2 c chicken broth
1 tsp thyme, dried
1/4 c Asiago cheese, grated
1/2 c heavy cream

Steps:

1. Combine flour, seasoning salt, paprika, salt and pepper; dredge chicken pieces in flour. NOTE: I know that there are carbs in flour, however, even though this calls for 1/2 cup, you will be using very little of that, maybe 2 Tbsp for all the chicken pieces. NOTE: I cut breast in half if they are large. If you have small pieces, you will need 4.
2. In large skillet over a medium heat, heat 2 Tbsp butter with 1 Tbsp olive oil. Fry chicken about 4 to 5 minutes on each side. Remove to plate.
3. Add remaining 1 Tbsp olive oil to hot skillet. Add mushroom and garlic and saute until mushrooms begin to brown. Add wine, broth and thyme.
4. Add chicken back to pan, bring to boil, reduce heat and simmer covered 12 to 15 minutes.
5. Remove chicken from pan and add cheese and cream. Cook, stirring constantly until cheese has melted. Continue cooking until reduced by 1/2. It will thickened as liquid cooks out.
6. Add chicken back to sauce and heat just until chicken is good and warm.
7. Serve over a cauliflower mash (for low carb) or over pasta or mashed potatoes.