Savory Chicken and Mushroom Skillet in Creamy Asiago and Mustard Sauce

Heat the olive oil in a large skillet over medium heat. Season the chicken breasts with salt and pepper on both sides.
Add the chicken breasts to the skillet and cook for 6-7 minutes per side, or until they are fully cooked and golden brown. Remove the chicken from the skillet and set it aside.
Sauté the Mushrooms:

In the same skillet, add the sliced mushrooms and cook for about 5 minutes, until they are tender and have released their moisture.
Add the minced garlic and cook for an additional minute, until fragrant.
Prepare the Sauce:

Lower the heat to medium-low. Stir in the Dijon mustard, and then add the chicken broth. Let it simmer for 2 minutes to reduce slightly.
Pour in the heavy cream and stir to combine. Let the sauce simmer for 3-4 minutes, allowing it to thicken slightly.
Stir in the grated Asiago cheese, and cook for another 1-2 minutes until the sauce is creamy and smooth.
Combine the Chicken and Sauce:

Return the cooked chicken breasts to the skillet, spooning the sauce and mushrooms over the top. Let everything cook together for 2-3 minutes, allowing the chicken to heat through and soak in the flavors of the sauce.
Serve:

Garnish with fresh thyme or parsley, if desired, and serve hot. This dish pairs beautifully with a side of steamed vegetables, rice, or mashed potatoes.
Serving and Storage Tips: