Asiago Chicken with Mustard Cream Sauce

INGREDENT

• 4 boneless, skinless chicken breasts
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp garlic powder
• 2 tbsp olive oil
• 2 tbsp butter
• 1 cup chicken broth
• 1 cup heavy cream
• 2 tbsp Dijon mustard
• ½ cup freshly grated Asiago cheese
• 1 tbsp chopped fresh parsley (optional, for garnish)

Instructions

1. Prep the Chicken:
   Pat chicken breasts dry. Season both sides with salt, pepper, and garlic powder.
2. Sear the Chicken:
   In a large skillet over medium-high heat, heat olive oil. Sear the chicken for 4–5 minutes per side until golden brown and cooked through. Remove from pan and set aside.
3. Make the Sauce:
   In the same skillet, add butter. Once melted, stir in chicken broth, scraping the bottom to deglaze. Let it simmer for 2–3 minutes.
4. Add Cream and Mustard:
   Reduce heat to medium-low. Stir in heavy cream and Dijon mustard. Simmer for 3–4 minutes until the sauce thickens slightly.
5. Melt in the Cheese:
   Add grated Asiago cheese and stir until completely melted and smooth.
6. Return Chicken to Pan:
   Place chicken back in the skillet. Spoon sauce over the chicken and simmer for another 2–3 minutes to heat through.
7. Serve:
   Garnish with fresh parsley if desired. Serve over mashed potatoes, pasta, or rice for a full meal.

Let me know if you want a low-carb or spicy variation!