Creamy Chicken and Mushroom Skillet Recipe

4

Ingredients

8 boneless skinless chicken thighs
1/2 cup flour seasoned with salt and pepper
2 tablespoons butter
2 tablespoons olive oil
1 pound sliced mushrooms (I used cremini but any will do)
1 large clove garlic, chopped
1 1/2 cups white wine or chicken broth (I used wine...of course!)
1 heaping tablespoon chopped fresh thyme (or 2 teaspoons dry)
1/2 cup Asiago cheese (or other hard cheese like Parmesean)
2 tablespoons Dijon mustard
1/2 cup cream

Preparation

Step 1

Instructions
In a large skillet, melt butter and olive oil on medium high heat.
Dredge chicken in seasoned flour and sauté in butter/olive oil mixture until golden brown. About 5 minutes on each side. Remove from pan and set aside.
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!

Instructions