Asiago Chicken with Mustard Cream Sauce

Ingredients

• 4 boneless, skinless chicken breasts
• Salt and black pepper, to taste
• 1 tablespoon olive oil
• 2 tablespoons unsalted butter
• 3 cloves garlic, minced
• 1 cup heavy cream
• 2 tablespoons Dijon mustard
• 1 tablespoon whole grain mustard (optional for extra texture)
• ½ cup grated Asiago cheese
• 1 teaspoon dried thyme or Italian seasoning
• Fresh parsley, chopped (for garnish)

Instructions

1. Prepare the Chicken:
   Season the chicken breasts with salt and pepper on both sides.
2. Sear the Chicken:
   In a large skillet, heat olive oil over medium-high heat. Add chicken breasts and cook 5–6 minutes per side, or until golden and cooked through. Remove and set aside.
3. Make the Sauce Base:
   Reduce heat to medium. In the same skillet, melt butter. Add minced garlic and sauté for about 30 seconds until fragrant.
4. Add Cream and Mustards:
   Pour in the heavy cream, stirring constantly. Whisk in Dijon mustard and whole grain mustard. Let it simmer for 2–3 minutes.
5. Add Cheese and Seasoning:
   Stir in grated Asiago cheese and thyme. Simmer another 2–3 minutes until the sauce thickens slightly. Adjust salt and pepper to taste.
6. Combine and Serve:
   Return chicken breasts to the skillet and spoon sauce over the top. Simmer for 2–3 minutes to heat through.
7. Garnish and Serve:
   Sprinkle with fresh parsley and serve hot over mashed potatoes, pasta, or rice.

Would you like a lower-carb version or a side dish recommendation?