Chicken Asiago

Chicken asiago is a wonderful for a dinner party. When hosting a dinner party, make it through the reduction stage and a half hour before planning to serve, continue to the final step.  This dish makes three or four servings so plan accordingly for more guests.  If making for a regular dinner, this recipe certainly can be made and served immediately.

• 2 large boneless, skinless chicken breasts pounded to 1/4"
• 8 ozs. sliced mushrooms
• 1 garlic clove, minced
• fresh thyme sprigs
• 1 1/2 white wine
• 1 c flour
• 1 t salt
• 1 c milk
• 1/2 t black pepper
• 2 T butter
• 2 T extra virgin olive oil
• 3/4 c heavy cream
• 4 ozs. asiago cheese, fresh grated

The prepared chicken can be cut into desired size, however, keep in mind they shrink somewhat during cooking. In a bowl, whisk together the flour, salt and pepper.  In another shallow and wide bowl, place the one cup of milk.  Dip chicken breasts, one at a time, into the milk and then in the flour mixture. Put cutlets on a plate lined with wax paper.  Continue until all chicken breasts are coated.

Place a medium size skillet on the stove and turn the heat to medium.  Add the butter and olive oil. Heat until the butter melts.  Add a couple pieces of chicken at a time to the skillet to brown. About four minutes on each side .  Remove from the skillet and set aside. 

In the same skillet, add another 2 T of butter and 2 T of olive oil to the skillet.  Add mushrooms and garlic and cook for three minutes over medium heat.  Add the wine and stir to release the brown bits on the bottom of the pan. Add the fresh thyme scraped from two sprigs.  Add the chicken back into the skillet and turn up heat to bring to a boil. For the reduction, when it begins to boil, reduce to a simmer, cover and cook for 15 minutes.  This process reduces the amount of liquid and concentrates the flavor.  Remove the chicken and set aside.

Stir the cream into the skillet.  Stir in the asiago cheese.  Continue stirring until melted.  Cook sauce for 15 minutes.   If cooking ahead, you can stop at this point.  A half hour before serving, add the chicken back to the skillet and heat thoroughly.