Chicken w/ Mushrooms & Onions in Asiago Cream Sauce

*Tyson boneless, skinless chicken breast, 24 oz
Mushrooms, fresh, 2 cup, pieces or slices
*1 med yellow onion, 1.5 serving
White Wine, 8 fl oz
Cornstarch, .5 cup
Butter, unsalted, 1 tbsp
*Extra Virgin Olive Oil, 3 tbsp
Half and Half Cream, .25 cup
*Asiago Cheese, 1 oz
Pepper, black, 1 dash
Salt, 1 dash

The recipe at HugsandCookiesxoxo.com calls for heavy cream. I've substituted half and half here. I've also called for just a dash of salt to make it a low sodium recipe.

Heat 2 T. olive oil in deep skillet over medium heat. Dredge chicken in cornstarch. Add to hot oil and sprinkle with pepper. Saute until golden on each side, about 5 minutes per side. Remove from pan. Add the other 1 T. of oil and 1 T. of butter to the hot skillet. Saute mushrooms and onions until mushrooms begin to brown. Add white wine to skillet, return the chicken to the pan. Bring to a boil, then reduce to a simmer and cover for 15 minutes. Remove the chicken from the pan again. 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 with dash salt and pepper. Serve over brown pasta or rice (not included in nutrient calculation).

Serving Size: Makes approx. 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user BEINHAVE.