Chicken and Mushroom Skillet in a Creamy Asiago and Mustard Sauce

Ingredients:2 tablespoons oil or butter4 (6 ounce) boneless skinless chicken breasts, pounded thinSalt and pepper to taste8 ounces mushrooms, sliced1 small onion, diced2 cloves garlic, chopped1 teaspoon thyme, chopped1/4 cup dry white wine or chicken broth1/2 cup chicken broth1/2 cup heavy/whipping cream1 tablespoon grainy mustard1 tablespoon dijon mustard1/2 cup asiago cheese, gratedDirections:Heat the oil in a heavy bottomed skillet over medium-high heat.Season the chicken with salt and pepper, add to the pan and cook until golden brown on both sides, about 4-6 minutes per side, then set aside.Add the mushrooms and onion to the pan; cook until the mushrooms have released their liquid and it has evaporated, about 10 minutes.Mix in the garlic and thyme, cook until fragrant, about 30 seconds.Add the wine and deglaze the pan.Add the broth and cream, mix in the mustards, season with salt and pepper to taste, add the chicken back, bring to a boil and simmer until the sauce thickens, about 5 minutes.Stir in the asiago cheese until melted, remove from heat and serve.Prep Time: 15 minutes | Cooking Time: 35 minutes | Total Time: 50 minutesKcal: 550 kcal | Servings: 4Enjoy!