Nothing gets boring faster day after day than boneless, skinless chicken breasts. My solution: sauces, and this is one of my favorites! Combining the umami of the mushrooms with the smooth tang of the cheese, it’s creamy, flavorful, and very easy to make. And while the recipe calls solely for Asiago, I frequently use the Italian blend of shredded Provolone, Asiago, Romano, and Parmesan I always have on hand in my fridge. Because cheese!

Mushroom Asiago Chicken
(Original recipe: Bake at Midnite)

2 boneless, skinless chicken breasts
1 TBSP butter
2 C Cremini mushrooms, sliced
1 clove garlic, minced
1/2 tsp dried thyme
1-1/2 C dry white wine
1/2 C heavy cream
1/2 C Asiago cheese, shredded
1 TBSP chives, chopped
Salt and pepper to taste

Brown chicken breasts in skillet. Remove from skillet and set aside.

Sauté mushrooms in butter until soft. Add garlic and thyme; sauté another minute. Deglaze skillet with white wine. Add the cream and heat through.

Turn the heat down to low; add the cheese and chives. Simmer on low until combined and thickened. Spoon over chicken breasts and serve.