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Chicken and Mushroom Skillet in a Creamy Asiago and Mustard Sauce

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Here we have a deliciously creamy Chicken and Mushroom Skillet dish covered in a Creamy Asiago and Mustard Sauce.

The chicken cooks quickly because it is pounded thin or butterflied.  It simmers in one skillet with white wine, chicken broth, cream and other deliciousness that will make it melt in your mouth tender.  This dish goes well with steamed broccoli and some rice, pasta or quinoa on the side.

 

Make this dish and leave your happy fans begging for more!

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Chicken and Mushroom Skillet in a Creamy Asiago and Mustard Sauce

Prep Time: 5 minutes Cook Time: 25 minutes Total Time: 30 minutes Servings: 4

Ingredients

2 tablespoons oil or butter
4 (6 ounce) boneless skinless chicken breasts, pounded thin
salt and pepper to taste
8 ounces mushrooms, sliced
1 small onion, diced
2 cloves garlic, chopped
1 teaspoon thyme, chopped
1/4 cup dry white wine or chicken broth
1/2 cup chicken broth
1/2 cup heavy/whipping cream
1 tablespoon grainy mustard
1 tablespoon dijon mustard
salt and pepper to taste
1/2 cup asiago cheese, grated

Directions

Heat the oil in a heavy bottomed skillet over medium-hight heat, season the chicken with salt and pepper to taste, add them to the pan and cook until golden brown on both sides, about 4-6 minutes per side, before setting aside.
Add the mushrooms and onion and cook until the mushrooms have released their liquid and it has evaporated, about 10 minutes.
Mix in the garlic and thyme and cook, until fragrant, about 30 seconds.
Add the wine and deglaze the pan.
Add the broth and cream, mix in the mustards, season with salt and pepper to taste, add the chicken, bring to a boil and simmer until the sauce thickens, about 5 minutes.

Mix in the Asiago and let it melt, remove from heat and enjoy!

Option: Cook the mushrooms longer, until they start to caramelize, for even more flavor.
Option: Add 1 tablespoon white miso paste by mixing some of the hot pan sauce into the miso in a bowl before mixing it back into the pan sauce just after you remove it from the heat.
Option: Season with soy sauce instead of salt or miso.

 

Nutrition Facts:Calories 384, Fat 19.5g (Saturated 6.8g,Trans 0), Cholesterol 117mg, Sodium 318mg, Carbs 6.1g (Fiber 1.2g,Sugars 3g), Protein 44.3g
Nutrition by: Edeman

 

A huge thanks to the very talented Kevin Lynch of closetcooking.com for this delicious recipe.  Visit his site for even more great recipes.

 

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