Mushroom or Spinach Asiago Chicken

This is another one of my Mom's delicious dishes!

MUSHROOM OR SPINACH ASIAGO CHICKEN

• 1 lb boneless skinless chicken breasts

• salt

• pepper

• ½ cup all-purpose flour

• 4 Tbsp salted butter

• 1 lb sliced mushrooms (Mom replaces with spinach but mushrooms are great!)

• ½ tsp salt

• 3 cloves garlic, minced

• ½ cup dry white wine or chicken broth

• ¾ cup low-sodium chicken broth

• 3 sprigs fresh thyme or ¾ tsp dried thyme leaves

• ½ cup heavy cream (you can use light cream or non-dairy creamer to reduce calories)

• ½ cup shredded Asiago cheese

• Parmesan cheese for sprinkling

Directions:

1. Cut each chicken breast into cutlets. Lightly season each cutlet on both sides with salt and pepper and dredge in flour, shaking off any excess.

2. Place a large skillet over medium-high heat and melt about 2 Tbsp unsalted butter. Add as many cutlets as will fit comfortably into the skillet, but be sure not to overcrowd the pan. Sauté for about 5 minutes until golden brown on the first side, then flip and cook for 1 additional minute. Remove the chicken from the skillet to a plate and cover lightly with foil. Repeat with remaining chicken cutlets.

3. When all of the chicken is cooked and set aside, add remaining butter to the skillet along with the mushrooms and ½ tsp salt. Cook for about 10 minutes, stirring occasionally, until the mushrooms are golden brown and become softened. Add garlic and cook for an additional 2 minutes.

4. Pour white wine (or ½ cup chicken broth) into the skillet and stir to scrape up anything that is sticking to the bottom of the pan. Once the wine has nearly all evaporated, add ¾ cup chicken broth and thyme. Bring the mixture to a boil, reduce heat to medium and cook for 10–15 minutes at a rapid simmer until the liquid is reduced by half.

5. Reduce heat to medium-low and stir in heavy cream. Sprinkle the Asiago cheese over the top of the sauce and stir constantly until the cheese melts. Nestle the chicken back into the skillet and allow it to simmer in the sauce just until the chicken is heated through and the sauce has slightly thickened. Sprinkle with a bit of Parmesan cheese and serve right away.

Note: If you're using spinach instead of mushrooms, add the spinach in last and let it wilt and then simmer for about ten minutes.