INGREDIENTS:

• 8 boneless skinless chicken thighs
• ½ cup flour seasoned with salt and pepper
• 2 tablespoons butter
• 2 tablespoons olive oil
• 1 pound sliced mushrooms
• 1 large clove garlic, chopped
• 1½ cups white wine or chicken broth
• 1 heaping tablespoon chopped fresh thyme (or 2 teaspoons dry)
• ½ cup Asiago cheese (or other hard cheese like Parmesean)
• 2 tablespoons Dijon mustard
• ½ cup cream

INSTRUCTIONS:

1. In a large skillet, melt butter and olive oil on medium high heat.
2. Dredge chicken in seasoned flour and cook in butter/olive oil mixture until golden brown. About 5 minutes on each side. Remove from pan and set aside.
3. Reduce heat to medium add mushrooms and garlic to pan. Saute for a few minutes until mushrooms are slightly limp.
4. Add white wine and thyme - scraping up all the bits in the bottom of the pan.
5. Add chicken back to pan and simmer for about 15-20 minutes.
6. Remove chicken from pan (yes, one more time).
7. Add cream, asiago, dijon and salt and pepper to taste.
8. Add chicken back to pan to reheat and serve.