Chicken and Mushroom Skillet in a Creamy Asiago and Mustard Sauce 
Ingredients:
– 4 boneless, skinless chicken thighs
– 2 cups mushrooms, sliced (such as cremini or button)
– 1 tablespoon olive oil
– 3 cloves garlic, minced
– 1 cup heavy cream
– 1/2 cup Asiago cheese, grated
– 2 tablespoons Dijon mustard
– 1 teaspoon dried thyme
– Salt and pepper to taste
– Fresh parsley, chopped (for garnish)
Instructions:
1. Prepare the Chicken:
– Season the chicken thighs with salt and pepper on both sides.
2. Sauté the Chicken:
– In a large skillet, heat olive oil and butter over medium heat.
– Add the chicken thighs and cook for about 5-7 minutes on each side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
3. Cook the Mushrooms:
– In the same skillet, add the sliced mushrooms and sauté for about 4-5 minutes, or until they are tender and browned.
– Add minced garlic and cook for an additional minute until fragrant.
4. Make the Sauce:
– Reduce the heat to low and pour in the heavy cream. Stir to combine with the mushrooms and garlic.
– Add the grated Asiago cheese and Dijon mustard, stirring until the cheese is melted and the sauce is smooth.
– Sprinkle in the dried thyme and adjust seasoning with salt and pepper to taste.
5. Combine and Serve:
– Return the chicken thighs to the skillet, spooning the creamy sauce over them.
– Allow everything to simmer together for about 2-3 minutes to heat through.
– Garnish with chopped fresh parsley before serving.
Prep Time: 10 minutes | Cook Time: 20 minutes | Servings: 4
Indulge in this rich and savory Chicken and Mushroom Skillet, perfect for a cozy dinner!