Creamy Chicken & Mushroom Skillet Dinner

Serves 4
Serve with a simple green salad & mashed potatoes for a delicious, easy weeknight dinner!

Ingredients Amount
Chicken thighs or breasts 8
Baby Bella Mushrooms, cleaned and quartered 1 lbs.
Flour seasoned with kosher salt & pepper 1/2 cup
Unsalted butter 2 Tblsp.
Olive Oil 2 Tblsp.
Garlic clove, minced 1-2
White wine 1 1/2 cups
Heavy Cream 1/2 cup
Dried Thyme 2 tsp.
Asiago Cheese 1/4 cup
Dijon mustard 2 Tblsp.
Sour Cream 1/4 cup


In a large skillet, melt butter and olive oil on medium high heat.  Dredge the chicken thighs in seasoned flour and cook in butter/olive oil mixture about 5 minutes per side or until golden brown.  Remove from pan and set aside.

Reduce heat to medium, add mushrooms & garlic to pan. Sauté until mushrooms are slightly limp.  Add white wine and thyme.  Be sure to scrape up all the bits in the bottom of the pan – that’s the yum!  Add the chicken back to the skillet and simmer for about 15-20 minutes.

Remove the chicken from pan and add the cream, Asiago cheese, Dijon mustard, salt and pepper to taste.  Add the chicken back to pan to reheat and      serve immediately.  Enjoy!