Chicken and Mushroom Skillet in a Creamy Asiago and Mustard Sauce

-
Chicken and Mushroom Skillet in a Creamy Asiago and Mustard Sauce
No photo description available.
Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes | Servings: 4 servings

Ingredients:
4 boneless, skinless chicken thighs (or breasts)
2 tablespoons olive oil
Salt and black pepper to taste
2 tablespoons unsalted butter
3 garlic cloves, minced
8 oz (225g) cremini or button mushrooms, sliced
1 tablespoon Dijon mustard
1 cup heavy cream
1/2 cup grated Asiago cheese
1 teaspoon fresh thyme leaves (or 1/2 tsp dried thyme)
Fresh parsley, chopped (for garnish)

Directions:
Season chicken with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Sear chicken 4–5 minutes per side until golden brown and cooked through. Transfer to a plate and keep warm.
In the same skillet, melt butter. Add garlic and cook for 30 seconds until fragrant.
Add mushrooms and sauté 5–6 minutes until softened and golden.
Stir in Dijon mustard, then pour in heavy cream. Simmer for 2–3 minutes, allowing the sauce to thicken slightly.
Add Asiago cheese and thyme, stirring until melted and smooth.
Return chicken to the skillet, spooning sauce and mushrooms over the top. Cook for 2–3 minutes until heated through.
Garnish with parsley and serve with pasta, rice, or crusty bread.


Comments

Post a Comment

Popular posts from this blog

Zia's Sweet Italian Dressing (TNT/Gail's Version)

-
Image
Zia's Sweet Italian Dressing (TNT/Copycat Recipe) 1/4 cup sugar 1/4 cup Apple Cider Vinegar 1/3 cup Extra Virgin Olive Oil 1 tsp Balsamic Glaze ( optional; De Nigris is the brand I use ) 1 oz Water 1/2 Package of Good Seasons Italian Dressing mix (roughly 1 TBS) Heat vinegar and water. Add sugar to dissolve. Let cool (I put mine in the freezer for about 15 minutes--worked just fine to cool it down).  Once it is cool, add the olive oil, balsamic glaze (optional), and dressing mix.  Shake well and refrigerate for about an hour before serving. Gail's Notes:  This is my version of Zia's Sweet Italian Dressing that I just made and it is absolutely WONDERFUL!!! It is based on a recipe found here .  Note that I cut the ingredients in half (from the original recipe) because I wanted to make sure it tastes as good as it looks and man, it really does taste like Zia's Sweet Italian Dressing!  I will definitely keep this recipe handy (as I use Zia's dressi...
Read more

Schnucks St. Louis Salad (TNT)

-
Every time I bring this to a party, it gets rave reviews. This is truly wonderful (i t's the same St. Louis Salad served at Schnucks supermarket deli )! St. Louis Salad Recipe By : Schnucks 2 1/2 Cups Broccoli Flowerets 2 1/2 Cups Cauliflower Flowerets 1 Small Sweet Red Onion -- Peeled And Sliced 1 Cup Mayonnaise 1/2 Cup Parmesan Cheese -- Reggiano, If Avail 1/4 Cup Granulated Sugar 8 Slices Bacon, Cooked/Cooled -- Crumbled Salt And Pepper -- To Taste Put broccoli, cauliflower and red onion in a large salad bowl. Combine mayonnaise, cheese, bacon and sugar in another bowl; stir well. Pour mixture over vegetables and toss until all ingredients are well combined. Gail's Note :  Make ahead at least 3 hours ahead or better yet, the day before serving. 
Read more

Wolfgang Puck's Shrimp With Mustard (TNT)

-
Wolfgang Puck's Shrimp With Mustard   Recipe By : Wolfgang Puck Serving Size : 1 Preparation Time :0:00 Categories : Restaurant Recipe Seafood Tried And True Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6-8 medium shrimp per person Salt and freshly ground pepper to taste 4 tablespoons mild-flavored oil, such as safflower 2 medium shallots minced 1 bunch fresh tarragon 1/2 cup dry sherry 1/2 cup heavy cream 1/2 pound unsalted butter, cut into small pieces 2 tablespoons Dijon mustard 1 tablespoon minced chives   Season shrimp with salt and pepper. Using 2 large sauté pans, heat the oil until it begins to smoke. Over high heat, sauté shrimp for 6-7 minutes. Transfer to warm plate and keep warm....
Read more