Description
Indulge in the rich flavors of tender chicken and earthy mushrooms, all enveloped in a creamy asiago and mustard sauce. This dish is perfect for a cozy dinner, combining simple ingredients for an impressive meal.
Ingredients
Scale
- 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
- Heat the oil in a heavy-bottomed skillet over medium-high heat.
- Season the chicken with salt and pepper, then add to the pan. Cook until golden brown on both sides, about 4-6 minutes per side. Remove from the skillet and set aside.
- Add the sliced mushrooms and diced onion to the pan. Cook until the mushrooms have released their liquid and it has evaporated, about 10 minutes.
- Mix in the chopped garlic and thyme, cooking until fragrant, about 30 seconds.
- Add the white wine (or chicken broth) to deglaze the pan, scraping up any brown bits.
- Pour in the chicken broth and heavy cream, then mix in both mustards. Season with salt and pepper to taste.
- Return the chicken to the skillet, bring to a boil, and simmer until the sauce thickens, about 5 minutes.
- Stir in the asiago cheese until melted, then remove from heat and serve.
Notes
- Feel free to substitute chicken thighs for the breasts if you prefer.
- For a lighter version, use half-and-half instead of heavy cream.
- Prep Time: 15 mins
- Cook Time: 35 minutes
- Category: main course
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 2g
- Sodium: 600mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 50g
- Cholesterol: 150mg