Chicken & Wild Mushroom Skillet
May 08, 2020
"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."
- 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
Lightly sprinkle both sides of chicken breasts with salt and pepper.
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.
Remove chicken and keep warm.
Return skillet to heat and add butter if using; when melted, add onions and garlic, stirring until onions begin to soften, about 2 minutes.
Add mushrooms ad cook until mushrooms are tender, stirring often, about 5 minutes; stir in thyme and cook for 1 more minute.
Add broth, wine, mustard and a few grinds of black pepper; mix well.
Bring mixture to a gentle boil, then reduce heat to low; add browned chicken.
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.
In a small measuring cup, whisk together cream and cornstarch until smooth.
Pour into skillet with mushroom sauce and increase heat to medium-high, cook and stir until mixture is bubbly and has thickened slightly.
Add Asiago and stir until melted.
Serve hot mushroom sauce over chicken.
Tips & Variations
No special items needed.