Prep Time: 5 mins | Cook Time: 25 mins | Total Time: 30 mins | Servings: 4
Another quick and easy dinner idea that is perfect for busy days, and the entire family! This Chicken and Mushroom Skillet in a Creamy Asiago and Mustard Sauce is a must! Beware, this is addicting!
Ingredients
2 tbsp oil or butter
4 (6 oz) boneless skinless chicken breasts, pounded thin
salt and pepper to taste
8 oz mushrooms, sliced
1 small onion, diced
2 cloves garlic, chopped
1 tsp thyme, chopped
1/4 c dry white wine or chicken broth
1/2 c chicken broth
1/2 c heavy/whipping cream
1 tbsp grainy mustard
1 tbsp Dijon mustard
salt and pepper to taste
1/2 c Asiago cheese, grated
How to make Chicken and Mushroom Skillet in a Creamy Asiago and Mustard Sauce
Step 1: In a heavy-bottomed skillet, heat oil over medium-high heat.
Step 2: With salt and pepper, season the chicken.
Step 3: Once the oil is hot, add the chicken into the pan. Cook for about 4 to 6 minutes on each side or until golden brown. Remove from the skillet and set aside.
Step 4: In the same pan, add the mushrooms and onion. Saute for about 10 minutes or until the mushrooms have released all their liquid.
Step 5: Add in the garlic and thyme. Cook for 30 seconds more until fragrant.
Step 6: Pour in the wine and deglaze the pan.
Step 7: Add in the broth and cream. Mix before stirring in the mustards. To taste, season with salt and pepper.
Step 8: Place the chicken back to the pan. Boil and simmer for about 5 minutes or until the sauce has thickened.
Step 9: Add in the Asiago, allow it to melt, then remove the pan from the heat.
Step 10: Serve and enjoy!
One-Pan:
This dish you can make in one-pan. Simply, add 8-ounces pasta and 1/4 cup broth or water (or a cup of rice and 2 cups broth or water) to the sauce. Cover and simmer for approximately 20 minutes until cooked or about 20 minutes for rice.
Notes:
For an even more flavour, cook the mushrooms longer until they begin to caramelize.
In a bowl, add a tbsp white miso paste with some of the hot pan sauce. Mix well, then add to the sauce in the pan just after removing from heat.
In place of salt or miso, season with soy sauce instead.
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
Ingredients
- 2 tbsp oil or butter
- 4 (6 oz) boneless skinless chicken breasts, pounded thin
- salt and pepper to taste
- 8 oz mushrooms, sliced
- 1 small onion, diced
- 2 cloves garlic, chopped
- 1 tsp thyme, chopped
- 1/4 c dry white wine or chicken broth
- 1/2 c chicken broth
- 1/2 c heavy/whipping cream
- 1 tbsp grainy mustard
- 1 tbsp Dijon mustard
- salt and pepper to taste
- 1/2 c Asiago cheese, grated
Instructions
Step 1: In a heavy-bottomed skillet, heat oil over medium-high heat.
Step 2: With salt and pepper, season the chicken.
Step 3: Once the oil is hot, add the chicken into the pan. Cook for about 4 to 6 minutes on each side or until golden brown. Remove from the skillet and set aside.
Step 4: In the same pan, add the mushrooms and onion. Saute for about 10 minutes or until the mushrooms have released all their liquid.
Step 5: Add in the garlic and thyme. Cook for 30 seconds more until fragrant.
Step 6: Pour in the wine and deglaze the pan.
Step 7: Add in the broth and cream. Mix before stirring in the mustards. To taste, season with salt and pepper.
Step 8: Place the chicken back to the pan. Boil and simmer for about 5 minutes or until the sauce has thickened.
Step 9: Add in the Asiago, allow it to melt, then remove the pan from the heat.
Step 10: Serve and enjoy!
One-Pan:
This dish you can make in one-pan. Simply, add 8-ounces pasta and 1/4 cup broth or water (or a cup of rice and 2 cups broth or water) to the sauce. Cover and simmer for approximately 20 minutes until cooked or about 20 minutes for rice.
Notes
For an even more flavour, cook the mushrooms longer until they begin to caramelize. In a bowl, add a tbsp white miso paste with some of the hot pan sauce. Mix well, then add to the sauce in the pan just after removing from heat. In place of salt or miso, season with soy sauce instead.
