Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup all-purpose flour (for dredging)
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- 3 tbsp olive oil or butter
- 1 cup chicken broth
- 1 cup heavy cream
- 2 tbsp Dijon mustard
- ½ cup grated Asiago cheese
- 1 tsp fresh thyme (or ½ tsp dried)
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
- Prepare the chicken:
- Pound chicken breasts to even thickness.
- Mix flour, salt, pepper, and garlic powder in a shallow dish. Dredge chicken in the seasoned flour, shaking off excess.
- Cook the chicken:
- Heat olive oil or butter in a large skillet over medium heat.
- Cook chicken 4–5 minutes per side until golden brown and cooked through. Remove to a plate and keep warm.
- Make the sauce:
- In the same skillet, add chicken broth and scrape up brown bits.
- Stir in cream, Dijon mustard, thyme, and Asiago cheese.
- Simmer 3–5 minutes until thickened and creamy.
- Combine:
- Return chicken to the skillet and coat with sauce.
- Simmer gently for 2 minutes to blend flavors.
- Serve:
- Sprinkle with fresh parsley.
- Serve with mashed potatoes, rice, or pasta to soak up the sauce.
Would you like me to make this into a quick 30-minute version with shortcuts, or keep it as a full restaurant-style recipe?