Directions:
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.
Bacon Cheeseburger Eggrolls
How To Make Old Fashioned Stuffed Cabbage Rolls
Creole-Style Shrimp and Sausage Gumbo
SHE PUT A BALL OF ALUMINUM FOIL IN HER WASHING MACHINE. ONLY A FEW PEOPLE KNOW THIS AWESOME TRICK
Cleaning your iron: it only takes 30 seconds. Find out how
9 Foods to Avoid to Lose Belly Fat FASTER
Choose A Bench To Find Out Who You Inherited Your Personality From!
Homemade German Chocolate Cake
Ground Meat Puff Pastry Pockets
