Ingredients

2 tablespoons oil or butter

4 (6 ounce) boneless skinless chicken breasts, pounded thin

salt and pepper to taste

8 ounces mushrooms, sliced

1 small onion, diced

2 cloves garlic, chopped

1 teaspoon thyme, chopped

1/4 cup dry white wine or chicken broth

1/2 cup chicken broth

1/2 cup heavy/whipping cream

1 tablespoon grainy mustard

1 tablespoon dijon mustard

salt and pepper to taste

1/2 cup asiago cheese, grated

Directions

Step 1: Heat the oil in a heavy bottomed skillet over medium-hight heat, season the chicken with salt and pepper to taste, add them to the pan and cook until golden brown on both sides, about 4-6 minutes per side, before setting aside.

Step 2: Add the mushrooms and onion and cook until the mushrooms have released their liquid and it has evaporated, about 10 minutes.

Step 3: Mix in the garlic and thyme and cook, until fragrant, about 30 seconds.

Step 4: Add the wine and deglaze the pan.

Step 5: Add the broth and cream, mix in

Step 6: the mustards, season with salt and pepper to taste, add the chicken, bring to a boil and simmer until the sauce thickens, about 5 minutes.

Step 7: Mix in the asiago and let it melt, remove from heat