Ingredients
Scale
- 3 pounds chicken breast
- 1 1/2 tsp dried thyme
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp pepper
- 3 Tbsp olive oil
- 8–10 ounces mushrooms (combination of shiitake and portabella is nice)
- 2 ounces cream cheese
- 1 Tbsp dijon mustard
- 1 head roasted garlic
- 1 cup chicken broth
- 1 Tbsp corn starch
- 1 cup grated gouda cheese (either aged or smoked, depending on your preference)
Instructions
- Crush thyme, then combine with garlic powder, salt and pepper. Rub all over chicken breasts. Place chicken into a ziploc bag one at a time, and pound until all one thickness, pounding the seasoning into the meat.
- Slice chicken into 1/2 – 1 inch strips.
- In a large skillet over medium-high heat, heat 2 Tbsp olive oil, then brown the chicken strips in batches, making sure you don’t over-crowd the meat. Cook about 5 minutes on each side, until golden brown, then flip for another 4-5 minutes.
- Remove chicken to a plate and cover to prevent drying.
- While chicken is cooking, slice mushrooms, squeeze roasted garlic from its skin and mash with a knife, and shred gouda cheese.
- In the same skillet, reduce to low heat, add the remaining olive oil, and cook mushrooms, stirring occasionally, until golden brown. Remove mushrooms to the same plate as chicken, and cover with foil.
- Add the cream cheese to skillet over low-medium heat, allow it to melt a little, Then begin scraping up all the delicious brown bits left behind by chicken and mushrooms. Add the mashed roasted garlic and dijon mustard, stirring well.
- Stir in the chicken broth 1/4 cup at a time. After 3 additions, take the remaining 1/4 cup broth and add cornstarch. Pour that into the sauce and allow it to thicken (this takes just a moment).
- Reduce heat, stir in the grated gouda, and then return the chicken and mushrooms to the skillet. Stir well to make sure every piece is coated in the garlicky, cheesy, goodness.
- Serve with a salad or roasted vegetables. (No need for rice or pasta!)
