"Mushroom Asiago Chicken Recipe"

This is a quick, easy, and elegant recipe that is suitable for entertaining. Just in time for holidays. It's a scrumptious Chicken Mushroom recipe from The Midnight Baker. It was featured on Zip List as top recipes of 2013. So, we test it and my family gave it a thumbs up! 


Ingredients: (I tweaked the recipe a little bit)

1 lb boneless skinless chicken thigh or breast 
2 cups portobello mushrooms
5 cloves garlic, minced
3 springs fresh thyme
1 1/2 cups dry white wine
1/2 cup flour ( use Xanthan gum or  Psyllium husk for keto) 
3/4 cup heavy cream
1/2 cup shredded asiago cheese
1/2 cup Parmesan cheese
1/2 tsp salt (or to taste)
1/4 tsp pepper (or to taste)
2 tbsp butter
Oil

Cut chicken in to med slices. 

 Heat the butter with 1 tbs of olive oil in deep, heavy skillet or saute pan over medium heat. Dredge chicken in salt, pepper and flour.  

Add it to the skillet.  Saute until golden on each side, about 5 minutes per side.  Remove from pan. 

Slice mushrooms in half. Saute with 1 clove of garlic until golden color.  

Mix mushrooms and chicken together. Add white wine and thyme. 

 Bring to a boil, then reduce heat, cover and simmer for 20 minutes. Then pour the liquid out.

Add asiago and parmesan  cheese and heavy whipping cream. 

Cook, stirring constantly over low heat until cheese melts. Taste if it needs more salt.
May be served over  pasta or rice.

Enjoy!!!