Creamy Chicken and Mushroom Skillet
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5/5
(2 Votes)
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
Details
Preparation
Step 1
In a large skillet, melt butter and olive oil on medium high heat.
Dredge chicken in seasoned flour and cook in butter/olive oil mixture until golden brown. About 5 minutes on each side. Remove from pan and set aside.
Reduce heat to medium 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!
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