Ingredients:

  • 1.5 lbs chicken breasts, pounded to 1/2 inch thickness
  • 1/2 cup all-purpose flour
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 2 tbsp olive oil
  • 8 oz cremini mushrooms, sliced thick
  • 3 cloves garlic, minced
  • 1 medium shallot, finely diced
  • 1/2 cup low-sodium chicken broth
  • 1 cup heavy cream
  • 1 cup aged Asiago cheese, freshly grated
  • 1 tsp fresh thyme leaves
  • 1 tbsp Dijon mustard

Instructions:

  1. Season the chicken with salt and pepper, then dredge lightly in flour. Heat olive oil in a 12-inch heavy-bottomed skillet over medium-high heat. Sear the chicken for 4-5 minutes per side until the exterior is golden and crackling. Remove chicken to a warm plate and tent with foil.
  2. In the same skillet, add the sliced cremini mushrooms in a single layer. Cook for 5 minutes without stirring to allow a deep brown crust to develop. Add the diced shallots and minced garlic, sautéing for an additional 2 minutes until translucent.
  3. Pour in the chicken broth, using a wooden spoon or whisk to scrape up the browned bits (fond) from the bottom of the pan. Allow the liquid to reduce by half.
  4. Reduce the heat to medium-low to prevent the sauce from breaking. Whisk in the heavy cream and Dijon mustard. Gradually add the grated Asiago cheese, whisking constantly until the sauce is smooth and emulsified.
  5. Return the chicken and any accumulated juices to the skillet. Simmer for 2-3 minutes until the chicken is heated through and the sauce coats the back of a spoon. Garnish with fresh thyme leaves before serving.