Creamy Asiago Chicken!

Step 1

Take your chicken and place between plastic wrap, use a meat mallet to pound it out to about 1/4 thickness.

Step 2

Cut into 3 'tender size' pieces per breast.

Step 3

dredge the chicken pieces in flour, set aside.

Step 4

In a large deep skillet, heat butter with only one of the TBs of olive oil, then add the dredged chicken & saute until golden brown on each side, roughly 4 minutes per side. Remove & set aside.

Step 5

In the same hot skillet, add the olive oil, onion powder, mushrooms and garlic & saute until mushrooms begin to brown.

Step 6

Add the white wine to skillet, scraping up all the browned bits that are at the bottom of the pan, then add the chicken back & sprinkle with the parsley.

Step 7

Bring to a boil, reduce heat, cover and simmer for about 15 minutes.

Step 8

Remove chicken from pan once again and set to the side.

Step 9

Add the cream to the skillet and heat through.

Step 10

While mixing, add in the asiago cheese

Step 11

Stirring constantly over a low heat until cheese completely melts.

Step 12

Continue cooking until sauce is thickened

Step 13

Add chicken back and heat through.

Step 14

ENJOY!