Chicken and Mushroom Skillet in a Creamy Asiago and Mustard Sauce
Ingredients
2 tablespoons oil or butter
4 (6 oz) 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 oil in a heavy skillet over medium-high heat.
Season chicken with salt and pepper, sear both sides until golden brown, about 4–6 minutes per side. Set aside.
In the same pan, cook mushrooms and onion until mushrooms release their liquid and it evaporates, about 10 minutes.
Add garlic and thyme; cook until fragrant, about 30 seconds.
Pour in wine to deglaze the pan.
Add broth and cream, stir in both mustards, season to taste, return chicken to the pan, bring to a boil, then simmer until sauce thickens, about 5 minutes.
Stir in Asiago cheese until melted, remove from heat, and serve hot.