HERE IS A NICE AND easy chicken option for dinner.
—Submitted by Ron Kuzlik, contributing writer for OC Catholic.
INGREDIENTS
■ 1 lb. boneless skinless chicken breast, about 2 large chicken breasts
■ 2 c mushrooms cut in half
■ 1 clove garlic minced
■ 3 sprigs thyme
■ 1 1/2 c dry white wine
■ 1/2 c seasoned flour
■ 2 tbs butter
■ 2 tbs olive oil
■ 1/2 c heavy cream
■ 1/3 c shredded asiago cheese
■ 1/2 tsp. salt or to taste
■ 1/4 tsp. pepper or to taste
DIRECTIONS
Pound chicken breast with a meat mallet between two sheets of waxed paper or plastic wrap until meat is uniform thickness: about 1/4-inch. Cut into serving-sized pieces (two or three pieces per breast). Heat the butter with 1-tbsp. of olive oil in deep, heavy skillet or sauté pan over medium heat. Dredge chicken in seasoned flour. Add to hot oil/butter in skillet. Sauté until golden on each side, about 5 minutes per side. Remove from pan. Add remaining olive oil to hot skillet. Sauté mushrooms and garlic until mushrooms begin to brown. Bruise the fresh thyme by twisting it between your fingers or hitting it with the dull side of a knife in a few places to release flavor and aroma. Add thyme to mushroom/wine mixture in 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 thoroughly. Cook, stirring constantly over low heat until cheese melts. Continue cooking until sauce is reduced by about half. Add chicken back to pan and heat thoroughly. Garnish with sprigs of fresh thyme. May be served as is or over any pasta. Enjoy!