Chicken & Wild Mushroom Skillet
Recipe: #34885
May 08, 2020
Categories: Chicken Cheese, Heavy Cream, Boneless Pieces, Chicken Dinner, more
"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 is 4 servings
Ingredients
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 by Step Method
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
No special items needed.
2 Reviews
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