Cooking in the Kerkhof Kitchen

Creamy Parmesan Mustard Sauce with Chicken & Mushrooms
Indulge in the rich flavors of tender chicken and earthy mushrooms enveloped in a creamy Parmesan mustard sauce. Perfect for a cozy dinner that feels like a warm hug! 

Main Ingredients
– 2 chicken breasts ( I cut them in 1/2 so that they are thinner, cook faster, and gives you the feeling of more meat!)
– 1 cup mushrooms, sliced and 1 large onion diced
– 1 cup heavy cream (I used full fat milk and some extra butter)
– ½ – 1cup Parmesan cheese, grated (called for Asiago -but I have Parm!) I prefer the larger amount as this is what helps to thicken the sauce
– 2 tablespoons Dijon mustard
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– A Spice Affair Garlic Crush, and GPS to taste

In a large pan, heat the olive oil over medium heat. Season the chicken breasts with Garlic Crush, and GPS, then add them to the pan. Cook until browned and cooked through, about 6-7 minutes per side. Remove the chicken from the pan and set it aside.
– In the same pan, add the onions first then a few minutes later, add the mushrooms and garlic, sautéing until the mushrooms are tender and fragrant.
–  Stir in the heavy cream and Dijon mustard, bringing the mixture to a gentle simmer.
– Add the cheese and stir until melted and smooth, creating a luscious sauce.
– Return the chicken to the pan, coating it generously with the sauce. Cook for an additional 2-3 minutes to heat through.
-Serve over cooked pasta or rice Garnish with fresh parsley before serving with a side of vegetables, or over a bed of spinach. Enjoy your delightful meal!