Ingredients
Scale
- 1 lb boneless chicken breast
- 2 cups halved mushrooms
- 1 clove garlic, minced
- 3 sprigs fresh thyme
- 1 ½ cups dry apple vinegar
- ½ cup seasoned flour (flour, salt, pepper)
- 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 thick and cut into smaller pieces.
- Heat butter and olive oil in a skillet over medium heat.
- Dredge chicken in seasoned flour and sauté until golden brown on both sides; set aside.
- In the same pan, sauté mushrooms and garlic until browned.
- Deglaze with apple vinegar, then add thyme to the mushroom mixture.
- Return chicken to the pan and simmer for 15-20 minutes.
- Remove chicken and stir in cream and asiago cheese until melted; return chicken to warm through.
- Serve garnished with thyme over pasta or rice.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 plate (approximately 300g)
- Calories: 540
- Sugar: 3g
- Sodium: 850mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 43g
- Cholesterol: 130mg