That sounds like a delicious dish! A creamy Asiago and mustard sauce must give the chicken and mushrooms such a rich, tangy flavor. Here’s a simple way to make a Chicken and Mushroom Skillet in a Creamy Asiago and Mustard Sauce:
Ingredients:
- 2 boneless, skinless chicken breasts (or thighs if preferred)
- 8 oz mushrooms (sliced)
- 2 tbsp olive oil (or butter)
- 1 small onion (finely chopped)
- 2 garlic cloves (minced)
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1/4 cup Asiago cheese (grated)
- 1-2 tbsp Dijon mustard
- Salt and pepper (to taste)
- Fresh parsley (for garnish)
- Optional: 1/2 tsp thyme or rosemary for extra flavor
Instructions:
- Prepare the chicken: Season the chicken breasts with salt, pepper, and any other herbs you like. Heat olive oil in a large skillet over medium-high heat. Cook the chicken for 6-7 minutes on each side, or until golden brown and cooked through (internal temp of 165°F). Remove from the skillet and set aside.
- Sauté the vegetables: In the same skillet, add a little more oil or butter if needed. Sauté the onions and garlic until soft and fragrant, about 2-3 minutes. Add the sliced mushrooms and cook for another 5-6 minutes until they release their moisture and become golden brown.
- Make the sauce: Reduce the heat to medium-low. Stir in the Dijon mustard and cook for 1 minute, then pour in the chicken broth. Scrape any browned bits off the bottom of the skillet. Stir in the heavy cream and let the sauce simmer for about 5 minutes until it thickens slightly.
- Add the cheese: Stir in the grated Asiago cheese and let it melt into the sauce. Taste and adjust seasoning with more salt, pepper, or mustard if desired.
- Combine chicken and sauce: Return the cooked chicken to the skillet, spooning the creamy sauce and mushrooms over the top. Let it simmer for another 2-3 minutes to heat the chicken through.
- Serve: Garnish with fresh parsley and serve with your choice of side—like mashed potatoes, rice, or steamed veggies.
