Chicken and Mushroom Skillet with Creamy Asiago Mustard Sauce

 

👉Ingredients:

🔹️2 tablespoons olive oil

🔹️1 pound chicken breasts, sliced into strips

🔹️Salt and pepper, to taste

🔹️1 tablespoon unsalted butter

🔹️1 cup mushrooms, sliced

🔹️3 garlic cloves, minced

🔹️1/4 cup white wine or chicken broth

🔹️1 cup heavy cream

🔹️1/2 cup grated Asiago cheese

🔹️1 tablespoon Dijon mustard

🔹️1 teaspoon whole grain mustard

🔹️Fresh parsley, chopped (for garnish)

👉Directions:

↪️Heat olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper, then add to the skillet. Cook for 5-7 minutes or until golden brown and fully cooked. Remove chicken and set aside.

↪️In the same skillet, add butter and mushrooms. Sauté for 4-5 minutes until mushrooms are golden and tender. Add garlic and cook for an additional 1 minute, until fragrant.

↪️Pour in the white wine (or chicken broth) and bring to a simmer, scraping any browned bits from the pan. Reduce by half.

↪️Lower heat to medium and stir in heavy cream, Asiago cheese, Dijon, and whole grain mustard. Stir until sauce is creamy and cheese has melted.

↪️Return the chicken to the skillet, stirring to coat in sauce. Cook for another 2-3 minutes until heated through. Garnish with fresh parsley before serving.