Chicken & Wild Mushroom Skillet

4
Servings
15m
Prep Time
25m
Cook Time
40m
Ready In


"Another recipe from Greta. Serve with a green veggies and something starchy like brown & wild rice, quinoa, mashed potatoes or pasta to sop up the sauce."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (391 g)
  • Calories 469.3
  • Total Fat - 18.6 g
  • Saturated Fat - 7.4 g
  • Cholesterol - 171.5 mg
  • Sodium - 695.3 mg
  • Total Carbohydrate - 6.9 g
  • Dietary Fiber - 1.9 g
  • Sugars - 1.7 g
  • Protein - 65.4 g
  • Calcium - 168.9 mg
  • Iron - 4.2 mg
  • Vitamin C - 0.8 mg
  • Thiamin - 0.2 mg

Step 1

Lightly sprinkle both sides of chicken breasts with salt and pepper.

Step 2

Heat oil in a 10" non-stick skillet over medium-high heat; add chicken and cook for 2 - 3 minutes per side, until lightly browned.

Step 3

Remove chicken and keep warm.

Step 4

Return skillet to heat and add butter if using; when melted, add onions and garlic, stirring until onions begin to soften, about 2 minutes.

Step 5

Add mushrooms ad cook until mushrooms are tender, stirring often, about 5 minutes; stir in thyme and cook for 1 more minute.

Step 6

Add broth, wine, mustard and a few grinds of black pepper; mix well.

Step 7

Bring mixture to a gentle boil, then reduce heat to low; add browned chicken.

Step 8

Cover with a lid and cook for about 10 minutes, until chicken is fully cooked and no longer pink in the center; remove chicken from pan (yup, again!) and keep warm.

Step 9

In a small measuring cup, whisk together cream and cornstarch until smooth.

Step 10

Pour into skillet with mushroom sauce and increase heat to medium-high, cook and stir until mixture is bubbly and has thickened slightly.

Step 11

Add Asiago and stir until melted.

Step 12

Serve hot mushroom sauce over chicken.

Tips & Variations


No special items needed.

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