CREAMY CHICKEN AND MUSHROOM SKILLET

By Marinel

Wonderful comfort food

Ingredients

• 8 boneless skinless chicken thighs (I actually use any chicken I have on hand)
• 1/2 cup flour seasoned with salt and pepper
• 2 tablespoons butter
• 2 tablespoons olive oil
• 1 pound sliced mushrooms
• 1 large clove of garlic, chopped
• 1 1/2 cups white wine or chicken broth
• 1 heaping tablespoon of chopped thyme (or 2 teaspoons dry)
• 1/2 cup Asiago cheese (or other hard cheese like parmesan)
• 2 tablespoons Dijon mustard
• 1/2 cup cream

Preparation

Step 1

1. In a large skillet, melt butter and olive oil on medium heat.

2. 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.

3. Add mushrooms and garlic to pan. Saute for a few minutes until mushrooms are slightly limp.

4. Add white wine or chicken broth and thyme scraping up all the bits in the bottom of the pan.

5. Add chicken back to pan and simmer for about 15-20 minutes.

6. Remove chicken from pan, (yes, one more time)

7. Add cream, Asiago, Dijon and salt and pepper to taste

8. add chicken back to pan to reheat and serve.