1 lb boneless skinless boneless chicken breasts
6oz mushrooms, cleaned and sliced
1 teaspoon onion powder
1 teaspoon dried parsley
1 1/2 cups dry white wine
2 Tablespoons olive oil
1/2 cup heavy cream
1 Tablespoon minced garlic
1/2 cup flour
3 Tablespoons butter
1/2 cup asiago cheese, shredded
1 teaspoon salt
1 teaspoon pepper
Place your chicken breasts between plastic wrap and with a meat mallet pound them out to about 1/4 inch thickness. Cut into 3 tender size pieces per breast. Coat the chicken in flour and set aside.
In a deep skillet, heat butter with 1 Tablespoon olive oil then add chicken. Sauté until brown on both sides. Anywhere from 4-8 minutes. (Internal temperature reaches 169F) Remove and set aside.
In the same skillet add the remaining olive oil, garlic, onion powder and the sliced mushrooms. Sauté until Mushrooms begin to brown. Add in the white wine then the chicken and sprinkle with parsley. Bring to boil then reduce heat to simmer and cook for 15 minutes. Remove chicken again from pan.
Add cream to skillet once heated through add cheese stirring constantly until cheese melts and sauce thickens. Add chicken back in when chicken is hot..serve. Yum Yum