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  • 1 lb boneless skinless chicken breasts
  • 1 tsp onion powder
  • 1 tsp parsley
  • 1 1/2 cups dry white wine
  • 2 cups mushrooms cut in half
  • 2 tbs olive oil
  • 1/2 cup heavy cream
  • 2 cloves garlic minced
  • 1/2 cup flour
  • 3 tbs butter
  • 1/2 cup shredded asiago cheese
  • 1 tsp salt
  • 1 tsp pepper


  • Take your chicken and place between plastic wrap, use a meat mallet to pound it out to about 1/4 thickness.
  • Cut into 3 ‘tender size’ pieces per breast.
  • dredge the chicken pieces in flour, set aside.
  • 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.
  • In the same hot skillet, add the olive oil, onion powder, mushrooms and garlic & saute until mushrooms begin to brown.
  • 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.
  • Bring to a boil, reduce heat, cover and simmer for about 15 minutes.
  • Remove chicken from pan once again and set to the side.
  • Add the cream to the skillet and heat through.
  • While mixing, add in the asiago cheese
  • Stirring constantly over a low heat until cheese completely melts.
  • Continue cooking until sauce is thickened
  • Add chicken back and heat through.
  • ENJOY!

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