Serves 4
2 tablespoons oil or butter
4 (6 ounce) boneless skinless chicken breasts, pounded thin
Salt and pepper to taste
16 ounces mushrooms, sliced
1 onion, diced
4 cloves garlic, chopped
2 teaspoons thyme, chopped
1/2 cup dry white wine or chicken broth
1 cup chicken broth
1 cup heavy/whipping cream
2 tablespoons grainy mustard
2 tablespoons dijon mustard
1 cup asiago cheese, grated
Heat the oil in a heavy bottomed skillet over medium-high heat.
Season the chicken with salt and pepper, add to the pan and cook until golden brown on both sides, about 4-6 minutes per side, then set aside.
Add the mushrooms and onion to the pan; cook until the mushrooms have released their liquid and it has evaporated, about 10 minutes.
Mix in the garlic and thyme, cook until fragrant, about 30 seconds.
Add the wine and deglaze the pan.
Add the broth and cream, mix in the mustards, season with salt and pepper to taste, add the chicken back, bring to a boil and simmer until the sauce thickens, about 5 minutes.
Stir in the asiago cheese until melted, remove from heat and serve.
Calories: 550