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!
