Chicken & Mushroom Skillet

Chicken & Mushroom Skillet
(recipe source: Laughing Spatula)

This is really such a quick and easy dinner. I made it for dinner last night and my family loved it. The flavors are classic and chicken thighs are perfect for this dish. I hope if you'll try it, you'll love it.

8 boneless skinless chicken thighs
1/2 cup flour seasoned with salt and pepper
2 tablespoons butter
2 tablespoons olive oil
1 pound sliced mushrooms - any kind you like
1 large clove garlic, chopped
1 teaspoon of freshly grated lemon zest
1 1/2 cups white wine or chicken broth (I used wine...of course!)
1 heaping tablespoon chopped fresh thyme (or 2 teaspoons dry)
1/2 cup Asiago cheese (or other hard cheese like Parmesan)
2 tablespoons Dijon mustard
1/4 cup cream
chopped parsley for garnish

In a large skillet, melt butter and olive oil on medium high heat. 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. Add mushrooms and garlic to pan. Saute for a few minutes until mushrooms are slightly cooked. Add white wine and thyme - scraping up all the bits in the bottom of the pan. Add chicken back to pan and simmer for about 15-20 minutes. Remove chicken from pan (yes, one more time!). Add cream, asiago, dijon, lemon zest and salt and pepper to taste. Add chicken back to pan and heat. Sprinkle with parsley. Enjoy!