1 lb. boneless, skinless chicken breasts

1 tsp. onion powder

3 cloves garlic, minced

1 tsp. each of parsley, basil, oregano

1 ½ cups dry white wine

2 cups mushrooms, sliced

2 cups fresh spinach, chopped

2 tbsp olive oil

½ cup heavy cream

1 cup flour

4 tbsp butter

8 oz. shredded Asiago cheese

½ cup shredded mozzarella

Salt & pepper

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•Pound chicken breast to ~1/4 in. thickness. Season with salt & pepper and dredge in flour, set aside

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•In a large, deep skillet, heat the butter with 1 tbs. olive oil and saute chicken until golden brown. ~ 5 min. per side. Remove chicken and set aside

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•In the same hot skillet, add the remaining tbs. olive oil, onion powder, mushrooms and garlic. Sauté until mushrooms begin to brown. Add the white wine to skillet, scraping up all the browned bits from the bottom of the pan, add chicken back to pan, and sprinkle with parsley, basil and oregano

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•Bring to a boil, reduce heat, cover, and simmer ~15 min

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•Remove chicken from pan once again and set aside. Add the cream to the skillet and heat through. While mixing add in the cheeses and stir constantly over low heat until the cheese is fully melted. Continue cooking until the sauce is thickened. Add in spinach

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•Add chicken back to sauce and heat through. Serve over mashed potatoes, rice, or pasta.