Notes: Upon first making this dish I served it with 300 g (uncooked weight) spaghetti, which came out to be the perfect balance. I like my pasta saucy. I found that, 125 ml (62.5 g) cake flour was sufficient for my quantity of ingredients, which I have listed below.
You may use chicken tenders (pre-marinated fillets) Easy if you just snip them with scissors into bite sized pieces – They have already been tenderized so there is no need to pound them.
For seasoned flour: Freshly ground peppercorns with coarse salt in coffee grinder to taste
If you don’t have a meat mallet use the side of a saucer to pound meat.
Fresh thyme may be substituted with 1/2 tsp dried in it’s place.
If you cannot find Asiago cheese, finely grated Romano, Parmesan or strong cheddar will be a good substitute – however this dish is just as lovely without it – So if you feel it is going to add to the richness of this dish then you may omit the cheese. Asiago cheese is a ripened or fresh cow’s-milk cheese produced in NE Italy.
If you run out of white wine you may replace with red but your sauce will darken in colour.
If you have chicken fat saved or any chicken juices caught from grilling chicken or thighs – use it up to replace butter oil mixture and add your chicken juice for a flavour boost!
Garlic may be crushed with a bit of salt directly into pan before stir- frying meat or for a stronger flavour it may be crushed and added at a later stage. ie – crushed in the bottom of a mug – topped up with wine and then added.
TIP FROM ONE READER: Reported making this with boneless pork chops and achieving excellent results!! Thanks Ashtyn!
675 g boneless skinless chicken breast (about 2 large)
3 tbs butter
3 tbs olive oil
250 g mushrooms, cut in half
3 cloves garlic, minced
4.5 springs fresh thyme
563 ml cups dry white wine
188 ml heavy cream or to taste
¼-1/2 cup shredded Asiago cheese (Optional)
½ cup all-purpose flour
1 tsp salt
½ tsp black pepper
1. Pound chicken breasts with meat mallet until uniform in thickness – about .5 – 1 cm in thickness. Cut into bite sized pieces.
2. Heat half your butter-oil mixture or chicken schmaltz in pan. Add chicken, freshly ground black pepper and salt to taste. Stir-fry until med- rare or slightly pink in the center. Turn off heat and stir in flour until incorporated. Turn heat back up and give it a quick stir just to cook the flour and stop before you begin to feel it sticking to bottom of pan. Remove chicken and set aside. Turn off heat and deglaze the pan by scraping up all the sticky crusty bits remaining so that there is nothing more sticking to the bottom of pan.
3. Crush your garlic with a little of the ground coarse salt and peppercorns.
4. Add the balance of the chicken schmaltz, butter or oil and saute mushrooms until mushrooms just begin to soften.
5. Crush garlic in cup with a little of the ground salt and pepper. Add the wine to the crushed garlic, give it a good stir and add it your to sautéed mushrooms.
6. Add cream and stir through. Adjust seasoning. Turn off heat and add cheese if you are going to add it. Allow to go cold if you are going to use as a pie filling – Fills 12 individual standard round pies very generously using individual pie foil containers.