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Chicken and Mushroom Skillet in a Creamy Asiago and Mustard Sauce🧀✨
Recipe
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
Directions:
Read more on next pageHeat the oil in a heavy bottomed skillet over medium-high heat.
Season the chicken with salt and pepper, add to the pan and cook until golden brown on both sides, about 4-6 minutes per side, then set aside.
Add the mushrooms and onion to the pan; cook until the mushrooms have released their liquid and it has evaporated, about 10 minutes.
Mix in the garlic and thyme, cook until fragrant, about 30 seconds.
Add the wine and deglaze the pan.
Season the chicken with salt and pepper, add to the pan and cook until golden brown on both sides, about 4-6 minutes per side, then set aside.
Add the mushrooms and onion to the pan; cook until the mushrooms have released their liquid and it has evaporated, about 10 minutes.
Mix in the garlic and thyme, cook until fragrant, about 30 seconds.
Add the wine and deglaze the pan.
Read more on next page
