INGREDIENTS
- 8 boneless skinless chicken thighs
- ½ cup flour seasoned with salt and pepper
- 2 tbsp butter
- 1 tbsp olive oil
- 1 lb mushrooms, sliced
- 1 large clove garlic, chopped
- 1½ cups white wine or chicken broth
- 1 tbsp chopped fresh thyme (or 2 tsp dry)
- ½ cup grated Asiago or Parmesan cheese
- 2 tbsp Dijon mustard
- ½ cup heavy cream
DIRECTIONS
- In a large skillet, melt butter and olive oil on medium high heat.
- Dredge chicken in seasoned flour and fry in butter/olive oil mixture until golden brown, about 5 minutes on each side. Remove from pan and set aside.
- Using the same pan, add mushrooms and garlic; sauté for a few minutes until mushrooms are tender and lightly browned.
- Add white wine and thyme and bring to a boil. Add chicken back to pan and simmer for about 15-20 minutes. Remove chicken from pan. Add cream, asiago, and Dijon to the pan; stir to combine. Season with salt and pepper to taste. Add chicken back to pan and simmer until heated through.
- Serve and enjoy!
Source ; Salu Salo
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