Ingredients:
• 2 boneless, skinless chicken breasts
• 1 tbsp olive oil
• 2 tbsp Dijon mustard
• 1/2 cup heavy cream
• 1/4 cup grated Asiago cheese
• 1 tsp garlic powder
• Salt and pepper, to taste
• Fresh thyme (for garnish)
Instructions:
Season and Sear the Chicken:• Heat olive oil in a skillet over medium heat. Season chicken breasts with salt, pepper, and garlic powder.
• Place chicken in the skillet and cook for 6–7 minutes on each side until golden and cooked through. Remove from skillet and set aside.
Make the Creamy Mustard Sauce:• In the same skillet, whisk in Dijon mustard and heavy cream, scraping up any browned bits for added flavor.
• Bring the mixture to a simmer, stirring occasionally.
Add the Asiago Cheese:• Stir in grated Asiago cheese and cook for 2–3 minutes, or until the sauce thickens to a creamy consistency.
Combine and Serve:• Return the chicken to the skillet, spooning the sauce over the top. Simmer for an additional 2 minutes to heat the chicken through.
• Garnish with fresh thyme and serve hot. This dish pairs beautifully with roasted potatoes or sautéed greens.
Chef’s Tips:
• Substitute Asiago with Parmesan or Gruyère for a different twist on the creamy sauce.
• For an extra pop of flavor, add a splash of white wine to the sauce before adding the cream.
Total Time: ~25 minutes | Servings: 2