Chicken Cutlets With Portabella Mushrooms And Asiago

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 4 (4 ounce) boneless skinless chicken breasts, cut into thin cutlets
• salt, to taste
• fresh ground black pepper, to taste
• flour (for dredging)
• 8 ounces portabella mushrooms, sliced
• 1/3 cup dry wine
• 2/3 cup low sodium chicken broth
• 3/4 cup asiago cheese, freshly grated

Recipe

• 1 preheat the broiler.
• 2 heat the olive oil in a large non-stick skillet.
• 3 while the oil is heating, season the chicken with salt and pepper and dredge it in flour.
• 4 cook the chicken over medium-high heat until golden brown, about 2 minutes on each side.
• 5 transfer the chicken to a large baking dish and set aside.
• 6 add the mushrooms to the skillet, season with salt and pepper and cook, stirring occasionally, until the mushrooms are tender.
• 7 add the wine, stir with a wooden spoon to release any caramelized bits that may be stuck to the pan and cook until the wine has almost completely evaporated.
• 8 add the chicken broth and cook for 1 minute more.
• 9 arrange the mushroom slices on top of the chicken and pour the cooking liquid into the baking dish.
• 10 sprinkle the cheese over the mushrooms.
• 11 place the baking dish under the broiler and cook until the cheese is melted.