Instructions
Step 1: In a large skillet, heat olive oil over medium heat. Add sliced chicken, season with salt and pepper, and cook until browned and fully cooked through, about 6–8 minutes. Remove and set aside.
Step 2: In the same skillet, add mushrooms and cook until they release moisture and begin to brown, about 4–5 minutes. Add garlic and sauté for 1 minute.
Step 3: Stir in Dijon mustard and heavy cream, scraping up any browned bits from the bottom of the pan.
Step 4: Reduce heat to low and stir in Asiago cheese until melted and the sauce is smooth. Return chicken to the skillet and toss to coat.
Step 5: Simmer for 2–3 more minutes to allow flavors to meld. Garnish with chopped parsley and serve.
Storage Information
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, adding a splash of cream if needed to loosen the sauce. Not recommended for freezing due to cream separation.
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