2 large large skinless and boneless chicken breasts
1/2 cup all purpose flour
1 tsp all purpose seasoning
1 tsp paprika
2 Tbsp butter
2 Tbsp extra virgin olive oil
2 (4-oz) cans sliced mushrooms, drained
1 heaping teaspoon minced garlic
1 cup dry white wine
1/2 cup chicken broth
1 tsp thyme, dried
1/4 cup asiago cheese, grated
1/2 cup heavy cream
Combine flour, seasoning salt, paprika, salt and pepper; dredge chicken pieces in flour.
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 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.