Ingredients:
2 boneless, skinless chicken breasts
1 tbsp olive oil
2 tbsp Dijon mustard
1/2 cup heavy cream
1/4 cup grated Asiago cheese
1 tsp garlic powder
Salt and pepper to taste
Fresh thyme (for garnish)
Directions:
Heat olive oil in a skillet over medium heat. Season chicken breasts with salt, pepper, and garlic powder.
Cook chicken for 6-7 minutes on each side until golden and cooked through. Remove from skillet and set aside.
In the same skillet, whisk in Dijon mustard and heavy cream. Bring to a simmer.
Stir in grated Asiago cheese, cooking until the sauce thickens (about 2-3 minutes).
Return chicken to the skillet, spooning the creamy mustard sauce over the top.
Simmer for an additional 2 minutes to heat the chicken through.
Garnish with fresh thyme and serve with roasted potatoes or sautéed greens.
