Chicken dinners are a staple in our house since it's a protein that we all love and I keep a healthy stock of it in the freezer "just in case."
Just in case I don't feel like trekking to the store...
Just in case our other dinner plans fall through...
Just in case the dinner I was originally making falls flat (aka is gross)...
You know, just in case.
This is another one of those meals where I already had everything on hand, so I was able to quickly put it together to make a delicious and satisfying dinner. The Asiago cheese and white wine give the simple cream sauce a lot of strong flavors. This is truly a delicious (and easy!) dinner. Enjoy!
- 2 tbsp. butter
- 2 tbsp. olive oil, divided
- 1/2 cup flour
- 1/2 tsp. salt (or to taste)
- 1/4 tsp. pepper (or to taste)
- 1 lb. thin-cut boneless, skinless chicken breast
- 2 cups mushrooms, cut in half
- 1 tsp. garlic, minced
- 1 1/2 cups dry white wine
- 1/2 tsp. dried thyme
- 1/2 cup heavy cream
- 1/4-1/2 cup fresh Asiago cheese, shredded
- Egg noodles, cooked, for serving
In a pie plate, combine flour, salt and pepper. Dredge chicken in seasoned flour.
Add chicken in an even layer to hot oil/butter in skillet. Saute until golden on each side, about 3-4 minutes per side. Remove from pan.
Add remaining 1 tbsp. olive oil to hot skillet. Saute mushrooms and garlic until mushrooms begin to brown, about 5 minutes.
Add white wine to skillet, and deglaze the pan by scraping up all the browned bits that are at the bottom of the pan. Add thyme to mushroom/wine mixture in pan.
Add the chicken back to the pan. Bring to a boil, then reduce heat, cover and simmer for 15-20 minutes.
Remove chicken from pan. Add the cream and heat through. Add the Asiago cheese (if you like it strongly flavored, use 1/2 cup; not as strongly flavored, use the 1/4 cup).
Cook, stirring constantly over low heat until cheese melts. Continue cooking until sauce is reduced by about half.
Add chicken back to pan and heat through. Serve over egg noodles.
Source: Adapted from Midnight Baker