Effortless Asiago Chicken Skillet (Print Version)

# Ingredients:

→ For the Chicken

01 - 1 tsp pepper
02 - 1 tsp salt
03 - 1/2 cup plain flour (for coating)
04 - 1 lb chicken breasts, boneless and skinless

→ For the Sauce

05 - 1 tsp dried parsley
06 - 1 tsp onion powder
07 - 2 tbsp olive oil
08 - 3 tbsp butter
09 - 1/2 cup heavy cream
10 - 1/2 cup Asiago cheese, shredded
11 - 2 cups mushrooms, sliced in half
12 - 1 1/2 cups dry white wine
13 - 2 garlic cloves, finely chopped

# Instructions:

01 - Flatten the chicken breasts to about a quarter-inch thickness by sandwiching them between plastic wrap and softly hitting them with a meat mallet. Slice each flattened piece into three smaller strips. Sprinkle salt and pepper on both sides, then dust with flour, shaking off any extra.
02 - Warm a big skillet over medium-high heat. Drop in a tablespoon of olive oil and the butter. When the bubbling butter is ready, place the chicken strips without overcrowding. Let them cook until they're golden on each side, around 4 minutes per side. Move them to a plate when done.
03 - Add the rest of the olive oil to the skillet. Toss in the mushrooms, chopped garlic, and onion powder. Stir occasionally as the mushrooms get browned and their juices come out, which takes about 3-4 minutes.
04 - Take your white wine and pour it into the skillet. Use a wooden spoon to scrape up the tasty dark bits stuck to the bottom. Bring it to a soft simmer and let the wine reduce slightly, about 2 minutes.
05 - Nestle the chicken pieces back into the skillet so they can soak in the mushroom and wine mix. Sprinkle on some dried parsley. Cover the skillet, lower the heat to a gentle simmer, and let things cook for 15 minutes until the chicken is tender and done.
06 - Take the chicken out and place it on a separate plate. Turn the heat up to medium and pour the heavy cream into the skillet, stirring it together with the wine mixture. When it starts bubbling, mix in the shredded Asiago cheese bit by bit while stirring, until the sauce becomes smooth and creamy.
07 - Place the chicken back in the skillet and heat it up in the sauce for about a minute. Serve with the creamy mushroom sauce spooned over the top. It's great with roasted veggies, potatoes, or even pasta.

# Notes:

01 - This meal holds up well when reheated and is awesome for next-day leftovers.
02 - Replace the wine with chicken broth and a dash of white vinegar for a no-alcohol option with similar flavor.
03 - Want the sauce even richer? Mix in a spoonful of cream cheese or grate in a little parmesan alongside the Asiago.

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