Chicken and Mushrooms in Velvety Asiago Cream Sauce
When you’re craving something warm, savory, and comforting, this Chicken and Mushroom Skillet in a Velvety Asiago Cream Sauce is the perfect dish. The combination of tender chicken breasts, earthy mushrooms, and a luxuriously creamy sauce infused with Asiago cheese and mustard creates an irresistible meal. Not only does it come together in one skillet, making cleanup a breeze, but it also packs a serious punch of flavor that will leave your taste buds dancing. This dish is ideal for a weeknight dinner or even a special occasion when you want to impress without too much fuss.
Equipment
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 heavy/whipping cream
- 1 tablespoon grainy mustard
- 1 tablespoon dijon mustard
- 1/2 cup asiago cheese grated
Instructions
- Heat the oil in a heavy bottomed skillet over medium-high heat.
- Season the chicken with salt and pepper, add to the pan and cook until golden brown on both sides, about 4-6 minutes per side, then set aside.
- Add the mushrooms and onion to the pan; cook until the mushrooms have released their liquid and it has evaporated, about 10 minutes.
- Mix in the garlic and thyme, 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 back, bring to a boil and simmer until the sauce thickens, about 5 minutes.
- Stir in the asiago cheese until melted, remove from heat and serve.
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