Chicken and Mushroom Skillet in a Creamy Asiago and Mustard Sauce

By Hester

Ingredients

• 2 tbsp(s), Oil - Olive
• 24 oz, Chicken Breasts Boneless Skinless
• 0.25 tsp, Salt and Pepper
• 8.00 ounce, Mushroom
• 1.00 grams, Onion
• 2 clove, Garlic
• 1 tsp, Thyme, fresh
• 0.25 cup, Dry White Wine
• 0.50 cup, Chicken Broth
• 1 tbsp(s), Dijon Mustard - Grainy
• 1 tbsp(s), Honey Dijon Mustard
• 0.25 tsp, Salt and Pepper
• 2 oz, Asiago Cheese
• 0.50 cup, Cream, half and half, fat free

Details

Servings 6
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: For One-Pan: Make this a one-pan meal by adding 8 ounces of pasta and 2 1/4 cups broth or water (or 1 cup of rice and 2 cups broth or water) to the sauce in step 5 and simmer, covered, until cooked, about 12 minutes (or 20 minutes for rice).

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.

Nutrition Facts: Calories 384, Fat 19.5g (Saturated 6.8g, Trans 0), Cholesterol 117mg, Sodium 318mg, Carbs 6.1g (Fiber 1.2g, Sugars 3g), Protein 44.3g