Chicken and Mushroom Skillet in a Creamy Asiago and Mustard Sauce

Introduction

There’s something undeniably comforting about a well-prepared chicken dish, especially when it’s paired with a creamy sauce and earthy mushrooms. This Chicken and Mushroom Skillet in a Creamy Asiago and Mustard Sauce has quickly become a family favorite in my home. The first time I made it, I was unsure how everyone would react, but as soon as the rich aromas filled the kitchen, I knew I had a winner. My family couldn’t get enough of the tender chicken, the flavorful mushrooms, and that luscious asiago sauce. It was a hit, and I’m excited to share this delightful recipe with you!

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
• 1/2 cup asiago cheese, grated

Instructions

Step 1: Prepare the Chicken

1. Heat the oil or butter in a heavy-bottomed skillet over medium-high heat.
2. Season the chicken breasts with salt and pepper.
3. Add the chicken to the pan and cook until golden brown on both sides, approximately 4-6 minutes per side. Once cooked, set aside.

Step 2: Sauté the Vegetables

4. In the same pan, add the sliced mushrooms and diced onion. Cook until the mushrooms have released their liquid and it has evaporated, about 10 minutes.
5. Mix in the chopped garlic and thyme, cooking until fragrant, about 30 seconds.

Step 3: Deglaze the Pan

6. Pour in the white wine (or chicken broth) to deglaze the pan, scraping up any browned bits from the bottom.

Step 4: Create the Creamy Sauce

7. Add the chicken broth and heavy cream to the pan, then mix in both mustards. Season with salt and pepper to taste.
8. Return the chicken to the pan and bring the mixture to a boil. Reduce the heat and let it simmer until the sauce thickens, about 5 minutes.

Step 5: Add the Asiago Cheese

9. Stir in the grated asiago cheese until it melts into the sauce. Remove from heat and serve immediately.

Nutrition Facts

• Servings: 4
• Calories per Serving: 550 kcal
• Total Fat: 32g
• Saturated Fat: 17g
• Cholesterol: 150mg
• Sodium: 600mg
• Total Carbohydrates: 8g
• Dietary Fiber: 1g
• Sugars: 2g
• Protein: 54g

Preparation Time

• Prep Time: 15 minutes
• Cooking Time: 35 minutes
• Total Time: 50 minutes

How to Serve

• Serve the Chicken and Mushroom Skillet over:
• Rice: A fluffy white or brown rice absorbs the sauce beautifully.
• Pasta: Fettuccine or penne can add a nice touch.
• Mashed Potatoes: Creamy potatoes are an excellent base for the sauce.
• Garnish with:
• Fresh thyme or parsley for added flavor and color.
• Extra asiago cheese for those who love cheese!

Additional Tips

1. Pound the Chicken: This ensures even cooking and tenderness.
2. Use Fresh Herbs: Fresh thyme adds a depth of flavor that dried herbs can’t match.
3. Don’t Overcrowd the Pan: Cook the chicken in batches if necessary to achieve a nice sear.
4. Taste as You Go: Adjust the seasonings to your liking before serving.
5. Substitute Cheeses: If asiago isn’t available, try Parmesan or Gruyère for a different flavor.

Recipe Variations

• Add Vegetables: Include spinach or kale for added nutrients.
• Spicy Twist: Add red pepper flakes for a bit of heat.
• Different Proteins: Substitute chicken with turkey or pork chops.
• Herb Variations: Experiment with different herbs such as rosemary or sage.
• Cream Alternatives: Use half-and-half or a non-dairy cream for a lighter version.

Serving Suggestions

• Pair with a crisp green salad dressed in a light vinaigrette to balance the richness of the dish.
• Serve with crusty bread for dipping into the creamy sauce.
• A light white wine, such as Sauvignon Blanc, complements this dish beautifully.

Freezing and Storage

• Storing Leftovers: Keep any leftovers in an airtight container in the refrigerator for up to 3 days.
• Freezing: This dish can be frozen, but the cream sauce may separate. To freeze, cool the dish completely, then store it in an airtight container for up to 3 months. Thaw in the refrigerator overnight before reheating.

FAQ Section

1. Can I use frozen chicken?
   Yes, but be sure to thaw it completely before cooking for even results.
2. What can I substitute for the wine?
   You can use additional chicken broth or vegetable broth as a substitute.
3. Can I make this dish ahead of time?
   Yes, you can prepare the chicken and sauce ahead and reheat before serving.
4. Is this dish gluten-free?
   Yes, as long as the mustard used is gluten-free.
5. What side dishes go well with this recipe?
   Consider serving it with roasted vegetables, rice, or a light salad.
6. Can I use a different type of cheese?
   Absolutely! Parmesan or cheddar can be great alternatives.
7. Is this recipe spicy?
   No, it’s quite mild, but you can add red pepper flakes for heat.
8. What’s the best way to store leftovers?
   Store in an airtight container in the fridge for up to 3 days.
9. Can I make this dairy-free?
   Use coconut cream and dairy-free cheese alternatives.
10. How can I thicken the sauce?
    If the sauce is too thin, simmer it longer to reduce, or add a cornstarch slurry.

Conclusion

This Chicken and Mushroom Skillet in a Creamy Asiago and Mustard Sauce is more than just a meal; it’s a comforting hug in a bowl. With its creamy texture, rich flavors, and the heartiness of chicken and mushrooms, it’s perfect for family dinners or special occasions. Plus, it’s easy to make, allowing you to enjoy the cozy moments without too much fuss in the kitchen. Give it a try, and I guarantee it will become a beloved recipe in your home, just like it has in mine!

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