Prep Time: 5 mins | Cook Time: 25 mins | Total Time: 30 mins | Yield: 4 Servings
The creamy sauce alone of this dish is more than enough to let you know that you are in for a treat! This is by far the best chicken breast recipe I have ever tried. You will surely love it. Enjoy!
Ingredients:
1 teaspoon thyme, chopped
1/2 c Asiago cheese, grated
8 oz. mushrooms, sliced
1/2 c heavy/whipping cream
1 tbsp Dijon mustard
1 small onion, diced
4 (6 oz.) boneless, skinless chicken breasts, pounded thin
1/2 c chicken broth
salt and pepper to taste
1 tbsp grainy mustard
2 cloves garlic, chopped
1/4 c dry white wine or chicken broth
2 tbsp oil or butter
Directions:
Put a heavy-bottomed skillet on the stove and turn the heat to medium-high. Add oil and allow it to become hot.
Sprinkle salt and pepper over the chicken breasts, then rub each to coat. Put them into the skillet, then sear each side for about 4 to 6 minutes or until they turn golden brown. Move them onto a clean plate.
In the same empty skillet, add onion and mushrooms. Sauté for about 10 minutes or until soft.
Add garlic and thyme, then sauté for about a minute or until aromatic.
Pour in the wine, then deglaze the skillet by scraping the bottom of it to get the browned bits.
Add the cream, mustard, pepper, broth, and salt. Stir everything to combine.
Bring the chicken back into the skillet, then toss to coat with the sauce. Let the mixture boil.
Reduce the heat to low, then simmer the dish for about 5 minutes or until the sauce becomes thick.
Stir in the Asiago until completely melted.
Serve right away. Enjoy!
Notes:
Make sure to brown the mushrooms.
You can use soy sauce to season the chicken instead of salt.
Nutrition Facts:
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
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