Creamy Sausage & Chicken Skillet
Prep Time15 minutes
Cook Time35 minutes
Ingredients
- 12oz North Country Smokehouse Andouille Cajun Style Sausage, sliced into ¼” thick rounds
- 2 tablespoons oil or butter
- 4 boneless, skinless chicken breasts (6 oz each), pounded thin
- Salt and pepper, to taste
- 8 oz mushrooms, sliced
- 1 small onion, diced
- 2 cloves garlic, chopped
- 1 teaspoon fresh thyme, chopped
- 1/4 cup dry white wine or chicken broth
- 1/2 cup chicken broth
- 1/2 cup heavy cream or whipping cream
- 1 tablespoon grainy mustard
- 1 tablespoon Dijon mustard
- 1/2 cup Asiago cheese, grated
Cooking Instructions
- Heat the oil in a heavy skillet over medium-high heat. Season the chicken breasts with salt and pepper, and add them to the skillet. Cook until they are golden brown on both sides, about 4-6 minutes per side. Once cooked, remove the chicken from the skillet and set aside.
- In the same skillet, add the sausage, mushrooms and onions. Cook for about 10 minutes, until sausage begins to brown and the mushrooms release their liquid and it evaporates.
- Stir in the chopped garlic and thyme. Cook for about 30 seconds, until fragrant.
- Add the wine or chicken broth to the skillet to deglaze the pan, scraping up any browned bits from the bottom.
- Pour in the chicken broth and heavy cream, then mix in the grainy mustard and Dijon mustard. Season with salt and pepper to taste. Return the chicken to the skillet and bring the mixture to a boil. Simmer for about 5 minutes, until the sauce thickens.
- Stir in the grated Asiago cheese until it melts into the sauce. Remove from heat and serve immediately.
In this Recipe
