Creamy Chicken and Mushrooms with just a little cream and asiago is an amazing dish you can get on the table in 30 minutes. The mushrooms, mustard and white wine, make an ordinary chicken night into a lick-your-plate night.
Course: Main Course
Cook Time: 30minutes
8boneless skinless chicken thighs
½cupflour (seasoned with salt and pepper)
1 ½cupswhite wine(substitute chicken broth)
1tablespoonfresh thyme(or 2 teaspoons dry)
2tablespoonswhole grain mustard
In a large skillet, melt butter and olive oil on medium high heat. Dredge chicken in seasoned flour and sauté in butter/olive oil until golden brown, about 5 minutes on each side. Remove from pan.
Add mushrooms and garlic to the same pan and sauté until mushrooms start to soften. Add white wine and thyme, scraping up the bits on the bottom of the pan. Add chicken back to the pan and simmer for 15-20 minutes. Remove chicken from pan.
Add cream, asiago, mustard and salt and pepper to taste. Add chicken back to pan and let it simmer until sightly thickened for about 2 minutes.