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Creamy Chicken and Mushroom Skillet
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Source: http://laughingspatula.com/creamy-chicken-and-mushroom-skillet/
| 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
In a large skillet, melt butter and olive oil on medium high heat.
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.
Add mushrooms and garlic to pan. Saute for a few minutes until mushrooms are slightly limp.
Add white wine and thyme - scraping up all the bits in the bottom of the pan.
Add chicken back to pan and simmer for about 15-20 minutes.
Remove chicken from pan (yes, one more time!).
Add cream, asiago, dijon and salt and pepper to taste.
Add chicken back to pan to reheat and serve!
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