INGREDIENTS

8 boneless skinless chicken thighs
½ cup flour seasoned with salt and pepper
2 tbsp butter
1 tbsp olive oil
1 lb mushrooms, sliced
1 large clove garlic, chopped
1½ cups white wine or chicken broth
1 tbsp chopped fresh thyme (or 2 tsp dry)
½ cup grated Asiago or Parmesan cheese
2 tbsp Dijon mustard
½ cup heavy cream

DIRECTIONS

1. In a large skillet, melt butter and olive oil on medium high heat.
2. Dredge chicken in seasoned flour and fry in butter/olive oil mixture until golden brown, about 5 minutes on each side. Remove from pan and set aside.
3. Using the same pan, add mushrooms and garlic; sauté for a few minutes until mushrooms are tender and lightly browned.
4. Add white wine and thyme and bring to a boil. Add chicken back to pan and simmer for about 15-20 minutes. Remove chicken from pan. Add cream, asiago, and Dijon to the pan; stir to combine. Season with salt and pepper to taste. Add chicken back to pan and simmer until heated through.
5. Serve and enjoy!