I saw this recipe and knew I had to make it. WOW... it smelled delicious while cooking and tasted even better! I had to restrain myself from eating seconds and thirds! My kids aren't big fans of mushrooms, so it just left more to top my husband's and mine chicken. :) I served with smashed red potatoes (and mixed veggies) and the sauce was just as delicious with those!
3 large chicken breasts, cut into three fillets each
salt and pepper
1/2 cup all-purpose flour
4 tbsp butter, divided
1 lb sliced mushrooms
1/2 tsp salt
3 cloves garlic, minced
1/2 cup dry white wine (or sherry, port, marsala)
3/4 cup chicken broth
3/4 tsp dried thyme
1/2 cup heavy cream
1/2 cup shredded Asiago cheese
Cut each chicken breast into thirds by first cutting in half crosswise, then set the thinner (bottom, pointy) half aside. Slice the thicker part in half horizontally (parallel to the cutting board). Season each fillet with salt and pepper and dredge in flour, shaking off an excess.
Place a large skillet over medium-high heat and melt 2 tbsp butter. Saute chicken for about 5 minutes until golden brown on the first side, then flip and cook for a couple more minutes. Be sure not to crowd the pan, so cook in batches if needed. Remove chicken from pan and cover with foil.
Add remaining 2 tbsp butter to the skillet along with the mushrooms. Cook for a few minutes, then season with 1/2 tsp salt. Cook until golden and become softened, about 10 minutes total. Add garlic and cook for another minute.
Pour white wine into the skillet and stir to scrape up anything sticking to the bottom of pan. Once wine has nearly evaporated, add chicken broth and thyme. Bring the mixture to a boil, reduce heat to medium and cook 10-15 minutes until liquid is reduced by half. (Be patient and let this reduce... it'll be more flavorful and sauce won't overwhelm the chicken.)
Reduce heat to medium-low and stir in heavy cream. Sprinkle the asiago cheese over the top and stir constantly until cheese melts. Nestle the chicken back into the skillet and allow it to simmer in the sauce to finish cooking and for the sauce to thicken (I put a lid on at this point).
(Original recipe here)