Description
Tender chicken and earthy mushrooms simmered in a rich, creamy sauce with nutty Asiago cheese and a hint of tangy mustard.
Ingredients
Scale
For the Crust:
- 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
- 8 oz cremini mushrooms, sliced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1/2 cup grated Asiago cheese
- 2 tbsp Dijon mustard
- 2 tbsp olive oil
- 1 tsp dried thyme
- Salt and black pepper to taste
- Fresh parsley, chopped for garnish
Instructions
1. Prepare the Crust:
- Heat olive oil in a large skillet over medium-high heat. Season chicken with salt, pepper, and thyme, then cook until browned and cooked through, about 6-8 minutes. Remove and set aside.
- In the same skillet, add mushrooms and onion. Cook until softened and mushrooms release their liquid, about 5-7 minutes. Add garlic and cook for 1 minute until fragrant.
- Pour in chicken broth, scraping up any browned bits from the bottom of the skillet. Stir in heavy cream, Dijon mustard, and Asiago cheese. Simmer until sauce thickens slightly, about 3-5 minutes.
- Return chicken to the skillet and stir to coat in the sauce. Cook for another 2-3 minutes until heated through. Garnish with fresh parsley before serving.
Notes
You can customize the seasonings to taste.