Chicken Cutlets With Portabella Mushrooms And Asiago

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I received this recipe in a recipe swap. The bad part is i can't remember which friend gave it to me. I like to use the fit and easy thin sliced great for scallopine" boneless chicken breast."

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Steps

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Preheat the broiler.

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Heat the olive oil in a large non-stick skillet.

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While the oil is heating , season the chicken with salt and pepper and dredge it in flour.

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Cook the chicken over medium-high heat until golden brown , about 2 minutes on each side.

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Transfer the chicken to a large baking dish and set aside.

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Add the mushrooms to the skillet , season with salt and pepper and cook , stirring occasionally , until the mushrooms are tender.

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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.

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Add the chicken broth and cook for 1 minute more.

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Arrange the mushroom slices on top of the chicken and pour the cooking liquid into the baking dish.

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Sprinkle the cheese over the mushrooms.

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Place the baking dish under the broiler and cook until the cheese is melted.

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Ingredients

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olive oil, boneless skinless chicken breasts, salt, fresh ground black pepper, flour, portabella mushrooms, dry white wine, low sodium chicken broth, asiago cheese