- Heat 2 Tablespoons olive oil in deep skillet over medium.
- Dredge chicken in cornstarch. 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 onoins 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 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 with salt and pepper.
- Serve over brown rice or pasta.
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