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!
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!
a handful of chopped parsley (I omitted because my son dislikes the "green stuff" lol)
1 cup bread crumbs (I used Scharr gluten free brand)
1 cup shredded ASIAGO cheese (not grated)
2 eggs
salt to taste
Mix all of the above meatball ingredients and form your meatballs-not too large. These can be made ahead and stored covered in the fridge over night. I made approx 30 meatballs. The next day, pan fry to brown them. Serve with your favorite sauce on the side or continue on to make meatball parm.
This dinner is nothing short of spectacular. Certainly something you would be served in a gourmet recipe. Go ahead and try this and "WOW" your family tonight!
Recipe:
1 1/2 lb boneless skinless chicken breast, cut into pieces 2 cups sliced mushrooms 2 garlic cloves, sliced 3 springs fresh thyme 1 cup white wine 1/2 cup flour or Cup4Cup gluten free flour 1 Tablespoon butter 3 Tablespoons olive oil 1/2 cup heavy cream 1/2 cup shredded Asiago cheese salt & pepper to taste 4 slices bacon, cooked and chopped 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 along with the fresh thyme (pulled off the stem). 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 bacon and almonds on top! Serve over brown rice or pasta. This amazing recipe was adapted from The Midnight Baker!
