Skillet Asiago Chicken and Mushrooms

🧂 Ingredients

• 1.5 pounds boneless, skinless chicken breasts
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon kosher salt
• ½ teaspoon black pepper
• 2 tablespoons butter
• 1 teaspoon olive oil
• 1 tablespoon minced garlic
• 8 oz sliced mushrooms
• 1 bunch green onions

  chopped, reserving the green ends for serving
• 1 tablespoon fresh thyme

  or 1 teaspoon dried thyme
• 1 cup heavy cream

  or half and half
• ¾ cup shredded asiago cheese

  or parmesan cheese

Instructions

• 1 Slice chicken breasts in half lengthwise to create thin chicken breast pieces (1
  chicken breast will become 2 thin chicken breasts). Place chicken on a cutting
  board and pound the chicken breast on both sides with a meat tenderizer
  [https://amzn.to/3zcNbN1]. Season both sides of the chicken with garlic powder,
  onion powder, salt and pepper. To keep things clean, I cover my chicken breasts
  with a piece of plastic wrap before pounding it with a tenderizer.
• 2 Heat the butter and oil in a large skillet over medium heat. Carefully place the
  chicken into the hot skillet, cooking on each side for about 3 minutes until
  cooked through. (If the chicken is thicker, add another minute or 2.) Remove
  cooked chicken and place on a plate, cover with foil to keep warm.
• 3 Add the minced garlic, mushrooms, green onions and thyme to the skillet. Sauté
  for 2 minutes. Stir in the heavy cream in and let simmer for 5 minutes, stirring
  often so the cream doesn’t stick to the pan.
• 4 Add in the asiago cheese, stirring until the cheese is melted and the sauce
  thickens up. Season with salt and pepper, to taste.
• 5 Add the cooked chicken back to the skillet, spoon the sauce and mushrooms over
  the top of the chicken. Serve immediately garnished with fresh thyme, green
  onions and shredded asiago cheese, if desired.

Nutrition Info