What you need:
- 2 large boneless, skinless chicken breasts
- 2 cups mushrooms, chopped
- 1 clove garlic, minced
- 3 sprigs fresh thyme
- 1 1/2 cups dry white wine
- 1/2 cup flour
- 2 tsp Cajun seasoning
- 2 tbsp butter
- 2 tbsp olive oil, divided
- 1/2 cup heavy cream
- 1/2 cup shredded asiago cheese
- 1/2 tsp salt
- 1/4 tsp pepper
What to do:
1. Pound the chicken breasts between two sheets of wax or parchment paper until they are evenly about 1/4-inch thick.
2. Cut each breast in half.
3. Heat the butter and 1 tbsp of olive oil in a large skillet over medium heat.
4. In a shallow bowl, mix together the flour and Cajun seasoning.
5. Dredge the chicken in the flour mixture and add it to the hot skillet. Cook until golden on each side then remove from the pan.
6. Add the rest of the olive oil to the hot skillet and saute the mushrooms and garlic until the mushrooms begin to brown.
7. Add the white wine to the skillet, scraping the sides and bottom with a wooden spoon.
8. Add the sprigs of thyme to the skillet.
9. Add the chicken back to the skillet and bring the mixture to a boil, reduce heat, then let simmer for 15 minutes.
10. Add the cream to the skillet and let it heat for about 3-4 minutes.
11. Add the asiago cheese and let it melt.
12. Cook the mixture for about 10 minutes until the sauce is thick.
13. Serve over pasta.