Chicken and Mushroom Skillet in a Creamy Asiago and Mustard Sauce

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Chicken and Mushroom Skillet in a Creamy Asiago and Mustard Sauce

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 cup heavy cream
- 1/2 cup Asiago cheese, grated
- 2 tablespoons Dijon mustard
- 2 cloves garlic, minced

Directions:

1. Heat oil or butter in a skillet over medium heat. Season chicken with salt and pepper, then add to the skillet. Cook for about 5-7 minutes per side, or until golden and cooked through. Remove chicken and set aside.

2. In the same skillet, add sliced mushrooms and garlic, cooking until mushrooms are browned.

3. Stir in the heavy cream, mustard, and Asiago cheese, and let simmer until the sauce thickens slightly.

4. Return the chicken to the skillet and spoon the sauce over. Cook for an additional 2-3 minutes.

5. Serve hot.

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