Chicken and Mushrooms with Creamy Asiago Sauce

• 3 boneless chicken breasts, sliced horizontally into cutlets
• 1/2 cup cornstarch
• 3 tablespoons olive oil, divided
• 1 tablespoon butter
• 1 onion, sliced into half-moons
• 8 oz. sliced mushrooms
• 1 1/4 cups chicken broth
• 1/3 cup light cream
• 1/3 cup shredded Asiago cheese
• 1/4 cup minced fresh chives
• salt and pepper, to taste

-Heat 2 tablespoons of the olive oil in a skillet over medium/high heat.

-Dredge the chicken cutlets in the cornstarch.

-Saute cutlets about 2 to 3 minutes per side, until golden.

-Add the remaining tablespoon of olive oil to the skillet and stir in the tablespoon of butter.

-Add the onions and mushrooms to the skillet; let them cook for 2 minutes without stirring.

-After two minutes, the onions and mushrooms will started to soften. Stir occasionally until they

begin to brown and start to stick to the pan. This should take about 3 minutes.

-Add the chicken broth, light cream and shredded asiago to the skillet. Stir.

-Return the chicken back into the skillet. Add salt & pepper to taste. Simmer for about 5 minutes,

until the sauce has thickened and the chicken is cooked.

-Sprinkle the chives on top and serve.