BEST OF FOOD BLOGGER RECIPES 2013 – Thanks to Judith!
Gourmet meal that’s on your table in 30 minutes. The original recipe – Serves: 4
Note: Top notch recipe!
I served mine with 300 g (uncooked weight) in 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. See original recipe Bake at Midnight for this winning recipe.
If you don’t have fresh thyme, I’d suggest using 1/2 tsp dried in it’s place. And if you cannot find Asiago cheese, finely grated Romano or Parmesan is a decent substitute.
TIP FROM A READER: One reader reports making this with boneless pork chops and achieving excellent results!! Thanks Ashtyn!
PREP TIME 10 mins – COOK TIME 30 mins – TOTAL TIME 40 mins
1 lb boneless skinless chicken breast (about 2 large)
2 cups mushrooms, cut in half
1 clove garlic, minced
3 springs fresh thyme
1½ cups dry white wine
½ cup seasoned flour
2 tbs butter
2 tbs olive oil
½ cup heavy cream
¼-1/2 cup shredded asiago cheese
½ tsp salt (or to taste)
¼ tsp pepper (or to taste)
½ cup all-purpose flour
1 tsp salt
½ tsp black pepper
Pound chicken breast with a meat mallet between 2 sheets of waxed paper or plastic wrap until uniform thickness, about ¼-inch. Cut into bite-sized pieces (2 or 3 pieces per breast) or you may use chicken tenders (pre-marinated fillets) which I snip with scissors into bite sized pieces.
Heat the butter and oil in saucepan or skillet and saute pan over medium heat.
Dust chicken in seasoned flour. Sizzle hot oil butter in pan. Toss in chicken and saute until golden brown each side, about 5 minutes per side. Remove and set aside once almost cooked bit still slightly pink in center.
Add remaining oil butter to hot saucepan. Saute mushrooms and garlic until golden and tender.
Add white wine to pan, scraping up all the browned bits of sediment on the bottom to deglaze pan. Bruise some fresh thyme by twisting between fingers or hitting with flat blade of knife. Add thyme, mushrooms and wine to pan.
Bring boil, reduce heat, cover and simmer for 15-20 minutes.
Add the chicken, followed by cream and heat through. Add asiago cheese (if you like it strongly flavored, use ½ cup; not as strongly flavored, use the ¼ cup–asiago is a powerful cheese and you can even use less for just a whisper of flavor. I like it strong so I used ½ cup).
Cook, stirring constantly over low heat until cheese melts.
Garnish with sprigs of fresh thyme. May be served over any pasta.