Ingredients:

2 tablespoons oil or butter
4 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 grape juice
1/2 cup chicken broth
1/2 cup heavy cream
1 tablespoon grainy mustard
1 tablespoon dijon mustard
1/2 cup asiago cheese, grated

Directions:

1. Heat the oil in a heavy skillet over medium-high heat.
2. Season the chicken with salt and pepper, then cook in the pan until golden brown on both sides, about 4-6 minutes per side. Set aside.
3. Add mushrooms and onion to the skillet, cooking until the mushrooms release their liquid and it evaporates, around 10 minutes.
4. Stir in garlic and thyme, cooking until fragrant, about 30 seconds.
5. Add the grape juice to deglaze the pan, scraping up any tasty bits.
6. Pour in the chicken broth and cream, mixing in both mustards. Season with salt and pepper. Return the chicken to the pan and bring to a boil, then simmer until the sauce thickens, about 5 minutes.
7. Stir in the asiago cheese until melted, then remove from heat and serve hot.

Prep Time: 15 minutes | Cooking Time: 35 minutes | Total Time: 50 minutes
Kcal: 550 kcal | Servings: 4