Creamy Chicken and Mushroom Skillet

• Gluten free

• Meat

  • 8 Chicken thighs, boneless skinless

• Produce

  • 1 large clove Garlic
  • 1 lb Mushrooms
  • 1 heaping tbsp Thyme, fresh

• Canned Goods

  • 1 1/2 cups White wine or chicken broth

• Condiments

  • 2 tbsp Dijon mustard

• Baking & Spices

  • 1/2 cup Flour seasoned with salt and pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 1/2 cup Asiago cheese
  • 2 tbsp Butter
  • 1/2 cup Cream

Found on laughingspatula.com

Description

Directions

• In a large skillet, melt butter and olive oil on medium high heat.
• Dredge chicken in seasoned flour and cook in butter/olive oil mixture until golden brown. About 5 minutes on each side. Remove from pan and set aside.
• Reduce heat to medium add mushrooms and garlic to pan. Saute for a few minutes until mushrooms are slightly limp.
• Add white wine and thyme - scraping up all the bits in the bottom of the pan.
• Add chicken back to pan and simmer for about 15-20 minutes.
• Remove chicken from pan (yes, one more time!).
• Add cream, asiago, dijon and salt and pepper to taste.
• Add chicken back to pan to reheat and serve!