Instructions
Step 1: Season the chicken breasts on both sides with salt, pepper, and garlic powder.
Step 2: Heat olive oil in a large skillet over medium-high heat. Add the chicken and sear for 5-7 minutes per side, or until golden brown and cooked through. Remove from skillet and set aside.
Step 3: In the same skillet, melt the butter and add the sliced mushrooms. Sauté for 4-5 minutes until browned and tender. Add the minced garlic and cook for another 1 minute.
Step 4: Pour in the chicken broth and deglaze the skillet, scraping up any browned bits. Reduce the heat to medium.
Step 5: Stir in the heavy cream and Dijon mustard. Bring to a simmer, then add the grated Asiago cheese. Stir until the cheese is melted and the sauce is smooth.
Step 6: Return the chicken breasts to the skillet, spooning the sauce and mushrooms over the top. Let simmer for 2-3 more minutes to heat through.
Step 7: Garnish with chopped fresh parsley before serving.
Storage Information
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally, or in the microwave. Avoid boiling to prevent the sauce from separating.
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