Ingredients
Scale
- 1 lb boneless chicken breast
- 2 cups mushrooms, halved
- 1 clove garlic, minced
- 3 sprigs fresh thyme
- 1 ½ cups dry apple vinegar
- ½ cup seasoned flour
- 2 tablespoons butter
- 2 tablespoons olive oil
- ½ cup heavy cream
- ⅓ cup shredded asiago cheese
- Salt and pepper to taste
Instructions
- Pound chicken breasts to about ¼ inch thickness; cut into smaller pieces.
- Heat butter and olive oil in a skillet over medium heat.
- Dredge chicken in seasoned flour; sauté until golden brown on both sides.
- Remove chicken and sauté mushrooms and garlic until browned.
- Deglaze the pan with apple vinegar; add thyme.
- Return chicken to the skillet, bring to boil, then simmer covered for 15-20 minutes.
- Stir in cream and asiago cheese until melted; return chicken to pan to warm through.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 432
- Sugar: 2g
- Sodium: 570mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 34g
- Cholesterol: 98mg