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!