Chicken and Mushroom Skillet in a Creamy Asiago and Mustard Sauce

• Gluten free

• Meat

  • 4 (6 ounce boneless skinless chicken breasts, boneless skinless

• Produce

  • 2 cloves Garlic
  • 8 oz Mushrooms
  • 1 Onion, small
  • 1 tsp Thyme

• Canned Goods

  • 1/2 cup Chicken broth
  • 1/4 cup White wine or chicken broth, dry

• Condiments

  • 1 tbsp Dijon mustard
  • 1 tbsp Mustard, grainy

• Baking & Spices

  • 2 Salt and pepper

• Dairy

  • 1/2 cup Asiago cheese, grated
  • 1/2 cup Heavy/whipping cream
  • 2 tbsp Oil or butter

Found on closetcooking.com

Description

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
• salt and pepper to taste
• 1/2 cup asiago cheese, grated

Directions

• Heat the oil in a heavy bottomed skillet over medium-hight heat, season the chicken with salt and pepper to taste, add them to the pan and cook until golden brown on both sides, about 4-6 minutes per side, before setting aside.
• Add the mushrooms and onion and cook until the mushrooms have released their liquid and it has evaporated, about 10 minutes.
• Mix in the garlic and thyme and cook, until fragrant, about 30 seconds.
• Add the wine and deglaze the pan.
• Add the broth and cream, mix in the mustards, season with salt and pepper to taste, add the chicken, bring to a boil and simmer until the sauce thickens, about 5 minutes.
• Mix in the asiago and let it melt, remove from heat and enjoy!

Nutrition