Closet Cooking: Chicken and Mushroom Skillet in a Creamy Asiago and Mustard Sauce

By á-43854

Ingredients

• 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 cream
• 1 tablespoon grainy mustard
• 1 tablespoon dijon mustard
• salt and pepper to taste
• 1/2 cup asiago cheese, grated

Details

Servings 4
Preparation time 5mins
Cooking time 30mins
Adapted from closetcooking.com

Preparation

Step 1

Heat the oil in a heavy bottomed skillet over medium-hight heat, season the chicken with salt and pepper to taste, add them to the pan and cook until golden brown on both sides, about 4-6 minutes per side, before setting aside.
Add the mushrooms and onion and cook until the mushrooms have released their liquid and it has evaporated, about 10 minutes.
Mix in the garlic and thyme and cook, until fragrant, about 30 seconds.
Add the wine and deglaze the pan.
Add the broth and cream, mix in the mustards, season with salt and pepper to taste, add the chicken, bring to a boil and simmer until the sauce thickens, about 5 minutes.
Mix in the asiago and let it melt, remove from heat and enjoy!


Option: Cook the mushrooms longer, until the start to caramelize, for even more flavour.
Option: Add 1 tablespoon white miso paste by mixing some of the hot pan sauce into the miso in a bowl before mixing it back into the pan sauce just after you remove it from the heat.
Option: Season with soy sauce instead of salt or miso.