Portion Size: 3 oz. boneless 

Ingredients: Yields: 8 servings

Ingredients	Notes:
2 ½ lbs. meatless chicken thighs
¼ cup Cooking oil
¼ teaspoon salt and pepper
1 cup onion, minced	Washed, peeled and diced
10 cloves garlic	Washed and peeled.
2 teaspoons fresh thyme or 1 teaspoon dried thyme
¼ cup plus 3 tablespoons flour
1 cup reduced sodium vegan chicken broth
½ cup asiago cheese (or parmesan)	For vegan: use vegan asiago cheese or Parmesan

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	Season chicken with salt the pepper. Dredge in flour.
2	Heat oil in large pan over medium high heat. Add chicken and brown.
3	Add onion and garlic and sauté until the onions are tender.  Stir in thyme and flour
4	Add the broth and deglaze the pan by scraping the brown bits off the bottom of the pan with a spoon while the broth is sizzling when added.
5	Mix in asiago into the sauce and cook until chicken is done. (20-40 minutes)	Cook until internal temperature reaches 165 degrees F.
6	Remove to platter.  Brush with remaining glaze.