Saturday, February 28, 2015

Chicken Breasts in Asiago-Mustard Sauce





Recipes don't get much easier than this. It cooks up lightning fast. It all cooks up in the same pan. Basically, all you have to do is keep adding ingredients and stirring. And I am here to tell you the sauce is just incredible. Check out the all-stars on this list......

Pan seared chicken breast. Sautéed mushrooms. Onion, garlic and thyme. Then the liquids are a gift from the gods: white wine, chicken broth, heavy cream and both stone ground and dijon mustards. And the crowning glory....freshly grated asiago cheese.


Now you might be tempted to cut a corner and just use 2 tablespoons of dijon mustard. Do not fall into that trap. This dish really needs Inglehoffer Stone Ground Mustard (my favorite brand of choice).  Inglehoffer is to regular mustard as Barolo is to fruit juice. Don't be that person. This Kevin Lynch recipe serves four.


Ingredients
2 tablespoons oil or butter
4 (6 ounce) boneless skinless chicken breasts, pounded thin
salt and pepper to taste
8 ounces mushrooms, sliced
1 small onion, diced
2 cloves garlic, chopped
1 teaspoon thyme, chopped
1/4 cup dry white wine
1/2 cup chicken broth
1/2 cup heavy cream
1 tablespoon stone ground mustard
1 tablespoon dijon mustard
salt and pepper to taste
1/2 cup asiago cheese, grated


Directions

  1. Heat the oil in a heavy bottomed skillet over medium-hight heat, season the chicken with salt and pepper to taste, add them to the pan and cook until golden brown on both sides, about 4-6 minutes per side. Then set aside.
  2. Add the mushrooms and onion and cook until the mushrooms have released their liquid and it has evaporated, about 10 minutes.
  3. Mix in the garlic and thyme and cook, until fragrant, about 30 seconds.
  4. Add the wine and deglaze the pan.
  5. Add the broth and cream, mix in the mustards, season with salt and pepper to taste, add the chicken, bring to a boil and simmer until the sauce thickens, about 5 minutes.
  6. Mix in the asiago and let it melt, remove from heat and serve.


Wine pairing: White wine lovers should select an oaky California chardonnay. Red wine lovers will be well served by picking a nice fruity zinfandel.