Savory Chicken in a Creamy Asiago Mushroom SauceIngredientsChicken4 boneless, skinless chicken breasts2 tablespoons extra virgin olive oil1 teaspoon sea salt½ teaspoon freshly ground black pepper1 teaspoon garlic powder1 teaspoon onion powder1 teaspoon Italian seasoning½ teaspoon smoked paprikaCreamy Asiago Mushroom Sauce2 tablespoons unsalted butter8 oz cremini mushrooms, sliced4 garlic cloves, minced1 small shallot, finely diced1 tablespoon all-purpose flour1½ cups heavy cream½ cup chicken broth1 cup freshly grated Asiago cheese¼ cup grated Parmesan cheese1 teaspoon Dijon mustard1 teaspoon fresh thyme leaves1 tablespoon chopped fresh parsley½ teaspoon sea salt¼ teaspoon freshly ground black pepperOptional GarnishExtra grated Asiago cheeseFresh parsleyFresh thyme sprigsFreshly cracked black pepperSuggested Side DishesMashed potatoesButtered pastaSteamed asparagusRoasted broccoliCrusty breadDirectionsHeat the olive oil in a large skillet over medium-high heat.Season the chicken breasts with sea salt, black pepper, garlic powder, onion powder, Italian seasoning, and smoked paprika.Cook the chicken for 5–6 minutes per side until golden brown and the internal temperature reaches 165°F (74°C). Transfer to a plate and keep warm.Reduce the heat to medium and melt the butter in the same skillet.Add the sliced mushrooms and cook for 6–8 minutes until browned and tender.Stir in the shallot and garlic, cooking for 1 minute until fragrant.Sprinkle the flour over the mushrooms and stir continuously for 1 minute.Gradually whisk in the chicken broth and heavy cream until smooth.Add the grated Asiago cheese, Parmesan cheese, Dijon mustard, thyme, parsley, sea salt, and black pepper. Stir until the cheese is melted and the sauce is rich and creamy.Return the chicken to the skillet and spoon the sauce over each piece.Simmer gently for 3–5 minutes until the chicken is heated through and coated in the
