Mushroom Asiago Chicken

This is the chicken we love at Cheesecake Factory 

6 boneless skinless chicken tenders
salt and pepper
1/2 c. flour
4 Tbl. butter
1 lb. sliced mushrooms
3 cloves garlic minced
1 1/4 c. chicken broth
3 sprigs fresh thyme or 1 tsp. dried 
1/2 c. heavy cream
1/2 c. shredded asiago cheese
parmesan cheese for garnish

lightly season tenders on each side then dip in flour on both sides shake off excess.
heat on med. a large skillet with sides add butter then chicken pieces.
Brown on both sides about 2 min.
remove from pan and put in oven on low heat to keep warm
add a little olive oil and mushrooms cook for about 10 min. stirring occasionally, until mushrooms are golden brown then add garlic and cook additionally 2 min.
pour in chicken broth and stir scraping up and down pan until evaporated to about half.10-15 min.add thyme reduce heat to med. low and stir in cream. sprinkle the asiago cheese over top of sauce stir costantily until the cheese melts. nestle the chicken back into the skillet and allow it to simmer in the sauce just until the chicken is heated through and the sauce has thickened. sprinkle with bits of parmesan cheese and serve with garlic mashed potatoes.

Michelle's Cinnamon Rolls

 To make the Dough:

1 Tbl. Yeast

1 cup Warm Water

1 Tbl. Sugar

11/2 cup Honey

1 stick Butter Softened

2 eggs

3/4 cups warm Milk

2 tsp. Salt

3 cup Flour

2-3 cups whole wheat flour

Filling:

1 cup Butter softened

1 1/4 Brown Sugar

5-6 tablespoons Cinnamon

Frosting:

1 stick Butter softened

1 pkg. Cream Cheese

6-7 cups Powdered Sugar

1 tsp. Vanilla

Directions:

In a bowl combine water, yeast and 1 Tbl. sugar. Let sit for 5 min.

In a mixer cream honey and butter with paddle attachment until light and fluffy.

add eggs and mix again.

while machine is mixing add 2 C. flour

next. add yest mixture to bowl and mix on low 

add another Cup of flour and salt. mix for 2 min.

remove paddle at this point and replace with hook attachment.

add remaining flour and warm milk in three parts. flour. milk. flour. milk etc.

add more flour if needed. dough should not be sticky

knead dough for 6 min. on medium speed. or by hand

cover with saran wrap and allow to double in size.

while dough is rising. make filling.

mix together in food processor or by hand until it becomes a paste.

Remove dough from mixer and split in half. roll into a rectangle on dry surface.

spread filling so that it evenly.

tightly roll dough. pinch edge

cut in half then half again. then into thirds so that you have 12 rolls.

Put in 9x13 greased pan. cover with saran wrap and let rise until double.

Bake in 375' oven for 20 min. on center rack or until golden brown

allow to cool 5 min. 

make frosting combining butter, cream cheese mix until combined then add rest of ingredients.

mix until light and fluffy

spread over rolls

Enjoy