Saturday, October 27, 2012
Smothered Honey Dijon Chicken
1/2 cup Dijon mustard
1/2 cup honey
4-1/2 teaspoons canola oil, divided
1/2 teaspoon lemon juice
4 boneless skinless chicken breast halves (I used thin sliced chicken breasts)
1/4 teaspoon salt
1/8 teaspoon pepper
2 cups sliced fresh mushrooms
1 cup (4 ounces) shredded Monterey Jack cheese
1 cup (4 ounces) shredded cheddar cheese
8 bacon strips, cut and cooked
2 TBL sliced green onions
1.In a small bowl, combine the mustard, honey, 1-1/2 teaspoons oil and lemon juice. Pour into a large resealable plastic bag; add the chicken. Seal the bag and turn to coat; refrigerate for 2 hours.
2.Drain and discard marinade from chicken. In a large skillet over medium heat, brown chicken in remaining oil on all sides. Sprinkle with salt, pepper and paprika. Remove and set aside.
3.In the same skillet, saute mushrooms with cooked bacon until tender. Remove to set aside. Add chicken breasts to skillet, top with mushroom and bacon then cheeses and green onions.
Cook over low heat, covered for 15-20 minutes until juices run clear.
* The whole family loved this chicken and it cooked up so fast using the thin chicken (I love that stuff :) served with a baked potato on the side and a salad it was the perfect meal tasted like we were at a restaurant. It was awesome and I will for sure make it again I give it a 5.