Mushroom Asiago Chicken

People say that we eat with our eyes first, and therefore the plates we serve should always be "visually beautiful." While I completely understand that saying, I must admit that there are just some times where I am completely okay with my plate not being super colorful or picturesque. Why? Because when you make a mean dish, and I mean a REALLY tasty and delicious dish, the flavor of the meal speaks more than the visual does.

This, ladies and gentlemen, is one of those times.

I could care less that the color of this plate is pretty much brown on brown on brown (mushrooms on chicken on rice soaked in sauce.) It is nutty and meaty and creamy and everything else one could possibly want on a cold winter night. Plus- sometimes breaking the rules can be exhiliarating, right?

Cooking Time: 45 minutes

Yields: 2 servings

INGREDIENTS

2 boneless skinless chicken breasts

1/4 cup all-pupose flour

4 teaspoons olive oil

1 container sliced mushrooms (any variety, I used a baby bella/white button mix)

2 garlic cloves, minced (if using pre-minced garlic, 2 teaspoons)

1/2 cup dry white wine (or chicken broth if you want to keep this booze-free)

3/4 cup chicken broth

1/2 cup milk

1/2 cup shredded Asiago cheese

Shredded Parmesan cheese (for topping)

Salt & pepper

INSTRUCTIONS

1. Season the chicken breasts with salt and pepper, then coat in flour. Shake off excess flour.

2. In a large skillet, heat 2 teaspoons of olive oil on medium-high heat. Add chicken and cook on each side until golden brown (about 5 minutes each side. If you are using really thin chicken breasts, you can cook for about 3 minutes on each side.) Remove chicken from skillet and place on plate.

3. Add remaining 2 teaspoons of olive oil to pan along with mushrooms. Season with salt & pepper and let cook until mushrooms are done, stirring occasionally (about 10 minutes.) Add minced garlic and let cook for another 2 minutes.

4. Pour white wine into the skillet and scrape up anything that may be stuck to the bottom of the pan. Once most of the wine is gone, add chicken broth and bring to a boil. Cook for an additional 10 minutes, or until most of the liquid has reduced.