Ingredients
Scale
- 1 lb boneless chicken breast
- 2 cups mushrooms, halved
- 1 clove garlic, minced
- 3 sprigs of fresh thyme
- 1 ½ cups dry apple vinegar
- ½ cup heavy cream
- ⅓ cup shredded asiago cheese
- 2 tablespoons butter
- 2 tablespoons olive oil
- ½ cup all-purpose flour
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Pound chicken breasts between wax paper until about ¼ inch thick; cut into smaller pieces.
- In a heavy skillet, melt butter with olive oil over medium heat.
- Dredge chicken in seasoned flour and sauté until golden brown on both sides; set aside.
- In the same pan, sauté mushrooms and garlic until browned.
- Deglaze the pan with apple vinegar, adding thyme sprigs.
- Return chicken to the pan; bring to a boil, then simmer covered for 15-20 minutes.
- Remove chicken and stir in cream and asiago until melted; return chicken to warm through.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 3g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 29g
- Cholesterol: 115mg