4 boneless skinless chicken breast halves
2 tablespoons olive oil, divided
1/2 teaspoon coarse salt
1/4 teaspoon pepper
1 package (8 ounces) sliced cremini or button mushrooms (about 3 cups)
2 teaspoons minced fresh rosemary
2 garlic cloves, minced
1 cup chicken broth
1/2 cup heavy whipping cream
3 ounces Asiago cheese, grated (1 cup)
Shaved Asiago cheese (for garnish)
1 Flatten chicken to 1/2-inch thickness.
2 Warm 1 tablespoon olive oil in a large skillet over medium heat.
3 Season chicken with salt and pepper. Add chicken to skillet; cook for 5-8 minutes on each side or until a thermometer inserted in meat reads 165°F. Remove chicken from the skillet; keep warm.
4 Warm remaining olive oil over medium heat; add mushrooms and rosemary. Cook and stir for 6-8 minutes or until mushrooms are tender. Add garlic; cook and stir 1 minute longer. Stir in chicken broth and cream; heat through.
5 Reduce heat to low. Add asiago; cook and stir until cheese is melted. Return chicken to skillet; heat through.
6 Garnish with shaved asiago.