Ingredients
Scale
- 1 lb boneless chicken breast
- 2 cups mushrooms, halved
- 1 clove garlic, minced
- 3 sprigs fresh thyme
- 1 1/2 cups dry white apple vinegar
- 1/2 cup seasoned flour (flour, salt, black pepper)
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1/2 cup heavy cream
- 1/3 cup shredded asiago cheese
- Salt and black pepper to taste
Instructions
- Pound the chicken to an even thickness and cut into smaller pieces.
- Heat butter and olive oil in a skillet over medium heat.
- Dredge chicken in seasoned flour and sauté until golden brown on both sides. Remove from pan.
- Sauté mushrooms and garlic until browned; deglaze the pan with vinegar, adding thyme.
- Return chicken to the pan; simmer covered for 15–20 minutes.
- Stir in cream and asiago cheese until melted; return chicken to warm through.
- Serve over pasta or rice.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (250g)
- Calories: 480
- Sugar: 2g
- Sodium: 620mg
- Fat: 27g
- Saturated Fat: 14g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 95mg