Ingredients:
2 large boneless, skinless chicken breasts, sliced in half lengthwise
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
2 tablespoons olive oil
8 oz cremini or button mushrooms, sliced
3 cloves garlic, minced
1/2 cup chicken broth
1 cup heavy cream
1 tablespoon Dijon mustard
1/2 cup grated Asiago cheese
1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
1/2 teaspoon red pepper flakes (optional)
2 tablespoons unsalted butter
2 tablespoons chopped fresh parsley (for garnish)
Directions:
Season the chicken breasts with salt, pepper, and garlic powder.
Heat olive oil in a large skillet over medium-high heat. Add the chicken and sear for 4-5 minutes per side until golden brown. Remove and set aside.
In the same skillet, melt the butter and sauté the mushrooms until browned and tender, about 4-5 minutes. Add garlic and cook for another minute.
Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Let it simmer for 2 minutes.
Stir in the heavy cream, Dijon mustard, Asiago cheese, thyme, and red pepper flakes. Cook for another 2-3 minutes, stirring until the sauce is smooth and slightly thickened.
Return the chicken to the skillet, spooning sauce over the top. Simmer for 5 more minutes until the chicken is cooked through.
Garnish with fresh parsley and serve hot with pasta, rice, or crusty bread.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 450 kcal per serving | Servings: 4 servings
