Description
A comforting Chicken and Mushroom Skillet in a creamy asiago and mustard sauce that embodies both elegance and familiarity.
Ingredients
Scale
- 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
Instructions
- Heat the oil in a heavy-bottomed skillet over medium-high heat.
- Season the chicken breasts with salt and pepper, then add them to the pan. Sear for 4-6 minutes on each side until golden brown, then set aside.
- Sauté the sliced mushrooms and diced onion in the same pan for about 10 minutes until cooked.
- Add the chopped garlic and thyme, stirring for about 30 seconds.
- Pour in the white wine (or chicken broth), deglazing the pan.
- Stir in the remaining chicken broth and heavy cream, then mix in both mustards. Season to taste.
- Return the chicken to the pan, allowing it to simmer for about 5 minutes.
- Stir in the grated asiago cheese until melted, then remove from heat.
Notes
For a different twist, consider cooking the chicken in an air fryer for a crispy texture or add spinach or kale for extra nutrition.
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 5g
- Sodium: 500mg
- Fat: 36g
- Saturated Fat: 20g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 40g
- Cholesterol: 120mg