8 boneless skinless chicken thighs
½ cup flour seasoned with salt and pepper
2 tablespoons butter
2 tablespoons olive oil
1 pound sliced mushrooms (I used cremini but any will do)
1 large clove garlic, chopped
1½ cups white wine or chicken broth (I used wine…of course!)
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
1. In a large skillet, melt butter and olive oil on medium high heat.
2. Dredge chicken in seasoned flour and sauté in butter/olive oil mixture until golden brown. About 5 minutes on each side. Remove from pan and set aside.
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