CREAMY CHICKEN AND MUSHROOM SKILLET

Creamy Chicken and Mushroom Skillet image

Warm up on a chilly evening with this Creamy Chicken and Mushroom Skillet. Fresh mushrooms and chicken thighs get seasoned with Dijon mustard, leeks, thyme and more in this Creamy Chicken and Mushroom Skillet recipe.

Provided by My Food and Family

Time 50m

Yield 6 servings

Number Of Ingredients 10

Ingredients

2 Tbsp. GREY POUPON Dijon Mustard, divided
1 tsp. cracked black pepper, divided
1 tsp. garlic powder, divided
6 boneless skinless chicken thighs (1-1/2 lb.)
1 Tbsp. oil
1 lb. fresh mushrooms, sliced
1 large leek, light green and white parts only, sliced
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1/2 tsp. dried thyme leaves
1 frozen puff pastry sheet (1/2 of 17.3-oz. pkg.), thawed

Steps:

Heat oven to 350°F.
Mix 2 tsp. mustard and 1/2 tsp. each pepper and garlic powder; spread onto chicken.
Heat oil in large ovenproof skillet over medium heat. Add chicken; cook 1 min. on each side. Transfer chicken to plate, reserving drippings in skillet.
Add mushrooms to reserved drippings; cook, stirring frequently to loosen browned bits from bottom of skillet, 6 min. Add leeks; cook, stirring frequently, 6 min. or until tender. Add cream cheese; cook, stirring, 2 min. or until melted. Add thyme, and remaining mustard, pepper and garlic powder; stir until blended. Remove from heat. Return chicken to skillet; cover with foil.
Unfold puff pastry sheet on cutting board; cut 3 strips along fold lines, then cut each strip crosswise in half to make 6 small rectangles. Cut each rectangle diagonally in half; place in single layer on baking sheet sprayed with cooking spray.
Bake chicken and pastry triangles 20 min. or until chicken is done (165°F) and pastries are golden brown.
Top chicken with pastries before serving.

Nutrition Facts : Calories 350, Fat 21 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 60 mg, Sodium 410 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 18 g