Pan-Fried Chicken and Mushroom with Asiago Mustard Sauce

Quick and easy one pan dinner made with chicken and mushrooms in a creamy asiago and Dijon mustard sauce.

2 Tbsp. oil or butter
4 (6 oz) chicken breasts, boneless, skinless, pounded to ½" thick
sea salt
black pepper, freshly ground
8 oz mushrooms, sliced
1 small onion, diced
2 cloves garlic, chopped
1 tsp. fresh thyme, chopped
¼ cup dry white wine or chicken broth
½ cup chicken broth
½ cup heavy/whipping cream
1 Tbsp. grainy mustard
1 Tbsp. Dijon mustard
sea salt
black pepper, freshly ground
½ cup asiago cheese, freshly grated

Heat the oil in a heavy bottomed skillet over medium-high heat.

Season the chicken with salt and pepper, add them to the pan and cook until golden brown on both sides, about 4-6 minutes per side, before setting aside.

Add the mushrooms and onion and cook until the mushrooms have released their liquid and it has evaporated, about 10 minutes.

Mix in the garlic and thyme and 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, bring to a boil and simmer until the sauce thickens, about 5 minutes.

Mix in the asiago and let it melt, remove from heat and enjoy.

Makes 4 servings.

Variations:

• For One-Pan: Make this a one-pan meal by adding 8 oz of pasta and 2¼ cups broth or water (or 1 cup of rice and 2 cups broth or water) to the sauce and simmer, covered, until cooked, about 12 minutes (or 20 minutes for rice).
• Cook the mushrooms longer, until the start to caramelize, for even more flavour.
• Add 1 Tbsp. white miso paste by mixing some of the hot pan sauce into the miso in a bowl before mixing it back into the pan sauce just after you remove it from the heat.
• Season with soy sauce instead of salt or miso.

Nutritional Information:
Calories 384, Fat 19.5g (Saturated 6.8g, Trans 0), Cholesterol 117mg, Sodium 318mg, Carbs 6.1g (Fiber 1.2g, Sugars 3g), Protein 44.3g