1 1/2 lb boneless skinless chicken breast, cut into pieces 2 cups sliced mushrooms 2 garlic cloves, sliced 1 cup white wine 1/2 cup cornstarch 1 Tablespoon butter 3 Tablespoons olive oil 1/2 cup heavy cream 1/2 cup shredded Asiago cheese salt & pepper to taste Marcona almonds (I bought mine at whole foods)
Heat 2 Tablespoons olive oil in deep skillet over medium.
Dredge chicken in seasoned flour. Add to hot oil and sprinkle with salt & pepper. Saute until golden on each side, about 5 minutes per side. Remove from pan.
Add the other Tablespoon olive oil and 1 Tablespoon butter to the hot skillet. Saute mushrooms and garlic until mushrooms begin to brown.
Add white wine to skillet. Return the chicken to the pan. Bring to a boil, then reduce to a simmer and cover for 15 minutes.
Remove the chicken again from the pan. Add the cream and cheese and heat them through, stirring to melt cheese. Once all combined and reduced a bit, add the chicken to the pan for a minute or two. Sprinkle almonds on top! Serve over brown rice or pasta. This amazing recipe was adapted from The Midnight Baker!
2 cups cooked brown rice 4 eggs grapeseed oil Tamari Sauce (No measuring, you'll just pour it in!!!) small package mushrooms 1 large onion, diced roasted corn on the cob, sliced off the cob into kernels. Click here for oven roasted recipe!
1. Heat 1 T. grapeseed oil and cook the mushrooms and onions until soft. Push to the side and add a drop more oil. Cook the 4 eggs making them into scrambled eggs! Once cooked through, add the cooked rice & corn and stir all together. Pour in the Tamari sauce to moisten it all! Serve hot with chopsticks!
1 1/2 lb boneless skinless chicken breast, cut into pieces 2 cups sliced mushrooms 1 large onion, sliced 1 cup white wine 1/2 cup cornstarch 1 Tablespoon butter 3 Tablespoons olive oil 1/4 cup heavy cream 1/4 cup shredded Asiago cheese salt & pepper to taste
Heat 2 Tablespoons olive oil in deep skillet over medium.
Dredge chicken in cornstarch. Add to hot oil and sprinkle with salt & pepper. Saute until golden on each side, about 5 minutes per side. Remove from pan.
Add the other Tablespoon olive oil and 1 Tablespoon butter to the hot skillet. Saute mushrooms and onoins until mushrooms begin to brown.
Add white wine to skillet, return the chicken to the pan. Bring to a boil, then reduce to a simmer and cover for 15 minutes.
Remove the chicken again from the pan. Add the cream and cheese and heat them through, stirring to melt cheese. Once all combined and reduced a bit, add the chicken to the pan for a minute or two. Sprinkle with salt and pepper. Serve over brown rice or pasta. This amazing recipe was adapted from The Midnight Baker!
