Season the chicken breasts with salt and pepper on both sides.
Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot, add the chicken breasts and cook for 5-7 minutes per side, until golden brown and cooked through. Transfer the chicken to a plate and set aside.
Sauté the Mushrooms:
In the same skillet, add the butter and let it melt. Add the sliced mushrooms and sauté for 5-6 minutes until they become tender and browned, stirring occasionally.
Add the minced garlic and sauté for another 1 minute, until fragrant.
Make the Creamy Sauce:
Pour in the heavy cream and chicken broth, stirring to combine with the mushrooms and garlic.
Stir in the Dijon mustard and fresh thyme. Bring the mixture to a gentle simmer and cook for 3-4 minutes, allowing the sauce to thicken slightly.
Add the Asiago Cheese:
Gradually stir in the grated Asiago cheese, letting it melt into the sauce and create a creamy, smooth consistency. Taste the sauce and adjust the seasoning with salt and pepper as needed.
Combine Chicken and Sauce:
Return the cooked chicken breasts to the skillet, spooning some of the sauce over the top. Simmer for 2-3 minutes, allowing the chicken to reheat and soak in some of the sauce flavors.
Serve and Garnish:
Serve the chicken on a platter, spooning the creamy mushroom sauce over the top. Garnish with fresh parsley for a burst of color and freshness.
Serving and Storage Tips:
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