Gourmet meal that’s on your table in 30 minutes. This is the original recipe!
MUSHROOM ASIAGO CHICKEN WINS CONTEST
UPDATE!!! THIS RECIPE WON THE GRAND PRIZE IN THE MEREDITH CORPORATION’S (FAMILY CIRCLE, BETTER HOMES & GARDENS, ETC.) “BEST OF FOOD BLOGGER RECIPES 2013” (**Happy Dance**) WILL BE FEATURED AT A LATER DATE IN ONE OF THEIR PUBLICATIONS.
I was tending my herb garden the other day, trying very hard to keep my “babies” alive in this vicious heat we’ve been experiencing this past week, and noticed my German thyme was looking just as good as ever. Wow, now that’s a hardy herb!!!
Then I got to thinking that instead of concentrating on using my beloved basil in a lot of summer dishes, why not use some thyme? So I got to thinking….
I have a huge wedge of asiago cheese I’d bought a while back while at Sam’s Club, I had some gorgeous fresh mushrooms I’d just bought the other day and of course, my freezer is stocked with boneless, skinless chicken breasts because I buy in bulk whenever they are on sale for less than $2 per pound. BTW, I’d also bought some LOVELY chablis that I was dying to open and taste…err…cook with…so I thought I’d try something with a nice light wine and cream sauce, since I confess a weakness for anything cooked with wine and cream.
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