Description
A warm and hearty skillet dish featuring seared chicken breasts, sautéed mushrooms, and a creamy Asiago and mustard sauce.
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 8 oz mushrooms, sliced
- 1 cup heavy cream
- 1/2 cup Asiago cheese, grated
- 2 tablespoons Dijon mustard
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Heat the olive oil in a large skillet over medium heat until shimmering.
- Season the chicken breasts with salt and pepper, then sear in the hot skillet for 5-7 minutes per side until cooked through. Remove from skillet and set aside.
- Add sliced mushrooms to the same skillet and sauté for 4-5 minutes until golden brown.
- Pour in the heavy cream, stirring to combine, and bring to a gentle simmer.
- Add the Dijon mustard and grated Asiago cheese, stirring until the cheese has melted and the sauce is creamy.
- Return the chicken to the skillet, coating it in the sauce and heating through for a couple of minutes.
- Garnish with freshly chopped parsley before serving.
Notes
Feel free to customize the dish by substituting ingredients or adjusting flavors to suit your taste.
Nutrition
- Serving Size: 1 serving
- Calories: 750
- Sugar: 5g
- Sodium: 600mg
- Fat: 65g
- Saturated Fat: 35g
- Unsaturated Fat: 25g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 60g
- Cholesterol: 220mg