Chicken and Mushroom Skillet in a Creamy Asiago and Mustard Sauce
Recipes Chicken Main Dish Quick and Easy
Description
This chicken is perfect for weeknight dinners. It's easy and quick to prepare so it's great for busy families. The creamy sauce would be delicious to serve over mashed potatoes, rice or egg noodles.
Ingredients
2 T. oil (or butter)
4 - 6 oz. boneless, skinless chicken breasts
salt and pepper, to taste
8 oz. fresh mushrooms, sliced
1 small onion, diced
2 cloves garlic, chopped
1 t. thyme, chopped
1/4 c. dry white wine (or chicken broth or stock)
1/2 c. chicken broth
1/2 c. heavy whipping cream
1 T. grainy mustard
1 T. Dijon mustard
salt and pepper, to taste
1/2 c. Asiago cheese, grated
Directions
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Pound the chicken breasts thinly; season with salt and pepper.
Heat the oil in a heavy bottomed skillet over medium-hight heat.
Season the chicken with salt and pepper; add to the skillet; cook about 4-6 minutes per side, until golden brown on both sides; set aside on a plate or platter.
Add the mushrooms and onion to the skillet; cook until the mushrooms have released their liquid and it has evaporated, about 10 minutes.
Stir in the garlic and thyme; cook, until fragrant, about 30 seconds.
Add the wine; deglaze the skillet.
Add the broth and heavy cream; stir in both mustards; season with salt and pepper. Return the chicken to the skillet; bring to a boil; simmer until the sauce thickens, about 5 minutes.
Stir in the Asiago cheese; let cheese melt; remove from heat.
Serve.
4 servings.