Chicken and Mushroom Skillet in a Creamy Asiago and Mustard Sauce with a Twist
Transform your weeknight dinners with this delightful chicken and mushroom skillet, bursting with savory flavors and creamy goodness! Quick to make and sure to impress!
Ingredients:
– 4 6 ounce boneless skinless chicken breasts, pounded thin
– 8 ounces mushrooms, sliced
– 2 tablespoons oil or butter
– Salt and pepper to taste
– 1 cup heavy cream
– 1/2 cup Asiago cheese, grated
– 2 tablespoons Dijon mustard
– 1 teaspoon garlic powder
– Fresh parsley for garnish optional
Instructions:
1. Begin by seasoning the pounded chicken breasts with salt and pepper on both sides. This will ensure that every bite is flavorful.
2. Heat the oil or butter in a large skillet over medium-high heat. Once hot, carefully add the seasoned chicken breasts to the skillet. Cook for about 5-6 minutes on each side or until golden brown and fully cooked through. Remove the chicken from the skillet and set aside on a plate.
3. In the same skillet, add the sliced mushrooms, sautéing for about 4-5 minutes or until they have released their moisture and turned golden brown.
4. Reduce the heat to medium-low and pour in the heavy cream. Stir well to combine with the mushrooms, scraping up any browned bits from the bottom of the skillet.
5. Slowly add the grated Asiago cheese, Dijon mustard, and garlic powder to the sauce, stirring constantly until the cheese has melted and the sauce is smooth and creamy. Taste and adjust the seasoning with more salt and pepper if needed.
6. Return the cooked chicken breasts to the skillet, spooning the creamy sauce over the top. Let everything simmer together for an additional 2-3 minutes, allowing the flavors to meld.
7. If desired, sprinkle fresh parsley on top for an added touch of color and flavor before serving.
Nutritional Information: This recipe serves 4 and provides approximately 420 calories per serving, with 25g of fat, 36g of protein, 5g of carbs, and 1g of fiber.
Time: Preparation time: 10 minutes Cooking time: 20 minutes