Here’s one we whipped up with the Newfoundland singer and songwriter, Brianna Gosse. The maple syrup gives the dish a delicious Canadian touch.
1 lb (454 g) boneless skinless chicken breasts
1lb (454 g) button mushrooms, sliced
1/2 cup (120 mL) asiago, shredded
1/4 cup (60 mL) maple syrup
1/2 cup (120 mL) flour
5 tbsp (75 mL) butter
1/2 tsp (2 mL) salt
3 cloves garlic, minced
1/2 tsp (2 mL) dried thyme
3/4 (180 mL) cup chicken broth
1/2 cup (120 mL) your favourite white wine
1/2 cup (120 mL) whipping cream
Parmesan cheese, grated
Salt and pepper
Cut each of the chicken breasts into three roughly equal sized pieces. Cover the pieces with plastic wrap and pound them until half as thick. Season with salt and pepper and dredge in the flour. Shake off any excess flour. Sauté the chicken in half the butter until golden on each side. Remove to a plate and cover. Melt remaining butter in pan and add mushrooms and garlic. Cook until mushrooms are well softened. Add wine to mushrooms, stirring and scraping up any bits stuck to the pan. Add broth, syrup and thyme. Bring to a boil, reduce heat to simmer for 15 minutes. With heat on low add cream and stir through. Add asiago cheese and stir until melted and blended into the sauce. Gently place chicken pieces into the pan to warm through and cook a little longer. Just before serving sprinkle with parmesan. We like this dish over cooked egg noodles.