Creamy Chicken and Mushroom Skillet
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Wednesday, December 3, 2014

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Creamy Chicken and Mushroom Skillet

Kelly Mike - Wednesday, December 03, 2014


Ingredients

  • 8 boneless skinless chicken thighs
  • ½ cup flour seasoned with salt and pepper
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1 pound sliced mushrooms (I used cremini but any will do)
  • 1 large clove garlic, chopped
  • 1½ cups white wine or chicken broth (I used wine...of course!)
  • 1 heaping tablespoon chopped fresh thyme (or 2 teaspoons dry)
  • ½ cup Asiago cheese (or other hard cheese like Parmesean)
  • 2 tablespoons Dijon mustard
  • ½ cup cream

Instructions

  1. In a large skillet, melt butter and olive oil on medium high heat.
  2. Dredge chicken in seasoned flour and sauté in butter/olive oil mixture until golden brown. About 5 minutes on each side. Remove from pan and set aside.
  3. Add mushrooms and garlic to pan. Saute for a few minutes until mushrooms are slightly limp.
  4. Add white wine and thyme - scraping up all the bits in the bottom of the pan.
  5. Add chicken back to pan and simmer for about 15-20 minutes.
  6. Remove chicken from pan. 
  7. Add cream, asiago, dijon and salt and pepper to taste.
  8. Add chicken back to pan to reheat.  

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