Mushroom Asiago Chicken

500 gms boneless skinless chicken breast (about 2 large)
2 cups mushrooms, cut in half
1 clove garlic, minced
3 sprigs fresh thyme
1 1/2 cups dry white wine
1/2 cup seasoned flour (salt and pepper)
2 tbs butter
2 tbs olive oil
1/2 cup heavy cream
1/4-1/2 cup shredded asiago cheese
1/2 tsp salt (or to taste)
1/4 tsp pepper (or to taste)
seasoned flour:
1/2 cup all-purpose flour
1 tsp salt
1/2 tsp black pepper

Pound chicken breast with a meat mallet so it is about 1/4" thick. Cut into serving-sized pieces (2 or 3 pieces per breast)

Heat the butter with 1 tbs of olive oil in deep pan over medium heat.

Coat the chicken in seasoned flour. Add to hot pan and sauté until golden on each side. Remove from pan and put aside.

Add remaining olive oil to hot pan and sauté mushrooms and garlic until they begin to brown.

Add white wine to pan. Bruise the fresh thyme by twisting it between your fingers and add to pan.

Add the chicken back and bring to a boil, then reduce heat, cover and simmer for 15-20 minutes.

Remove chicken and add the cream to pan and heat through. Add the asiago cheese, stirring constantly over low heat until cheese melts. Continue cooking until sauce is reduced by about 1/2.

Add chicken back to pan and heat through.

Garnish with sprigs of fresh thyme. May be served over any pasta.

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