Ingredients
Scale
- 1 lb boneless chicken breast (about 2 large)
- 2 cups mushrooms, halved
- 1 clove garlic, minced
- 3 sprigs fresh thyme
- 1 1/2 cups dry white wine
- 1/2 cup seasoned flour (see below)
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1/2 cup heavy cream
- 1/3 cup shredded asiago cheese
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper (or to taste)
Seasoned Flour:
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Pound chicken breasts to 1/4 inch thickness. Cut into smaller pieces (2–3 per breast).
- Heat butter and 1 Tbsp olive oil in skillet over medium heat.
- Dredge chicken in seasoned flour, sauté until golden brown (about 5 minutes per side). Remove and set aside.
- Add remaining olive oil, sauté mushrooms and garlic until browned.
- Deglaze with white wine, scrape browned bits, add bruised thyme sprigs.
- Return chicken, bring to boil, then cover and simmer 15–20 minutes.
- Remove chicken, stir in heavy cream and asiago cheese. Cook on low until sauce reduces and thickens by half. (Optional: use cornstarch slurry to thicken faster.)
- Return chicken to warm through. Garnish with thyme and serve over pasta.
Notes
- Allowing the sauce to reduce naturally gives richer flavor compared to using cornstarch slurry.
- Pairs beautifully with pasta, mashed potatoes, or crusty bread.
- Use freshly shredded asiago for best results.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American