Prep Time: 5 mins | Cook Time: 25 mins | Total Time: 30 mins | Yield: 4 Servings
You don’t need a complicated recipe to try for dinner tonight. This Chicken and Mushroom Skillet in a Creamy Asiago and Mustard Sauce is a very simple recipe that will only take you 30 minutes to prepare! The delicious taste of the sauce is very addicting. You are so in for a treat!
Ingredients:
8 oz. mushrooms, sliced
1 small onion, diced
2 tbsp oil or butter
¼ c dry white wine or chicken broth
½ c chicken broth
4 (6 oz.) boneless, skinless chicken breasts, pounded thin
2 cloves garlic, chopped
salt and pepper to taste
1 teaspoon thyme, chopped
½ c Asiago cheese, grated
1 tbsp grainy mustard
½ c heavy/whipping cream
1 tbsp Dijon mustard
Directions:
Place a heavy-bottomed skillet on the stove and turn the heat to medium-high.
Add oil and allow it to become hot.
Sprinkle salt and pepper over the chicken breasts, then toss until well coated.
Place the chicken breasts into the hot skillet, then sear each side for 4 to 6 minutes or until they turn golden brown.
Transfer them onto a clean plate.
In the same skillet, add onion and mushrooms. Saute for 10 minutes or less just until the mushrooms are dry.
Add garlic and thyme, then saute for half a minute or until aromatic.
Pour in the wine, then scrape the bottom of the skillet to get the browned bits.
Add the mustards, broth, salt, pepper, and cream. Stir everything until well blended.
Put the chicken back into the skillet, then toss until well coated with the delicious sauce. Allow the mixture to boil.
Reduce the heat to low, then simmer for 5 more minutes or until the texture of the sauce becomes thick.
Add the Asiago, then stir until well blended.
Serve and enjoy!
Notes:
Feel free to season the chicken with soy sauce if you prefer.
I suggest cooking the mushrooms until they become golden brown.
Nutrition Facts:
Calories 384, Fat 19.5g (Saturated 6.8g, Trans 0), Cholesterol 117mg, Sodium 318mg, Carbs 6.1g (Fiber 1.2g, Sugars 3g), Protein 44.3g