MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Copycat Alice Springs Chicken
Categories: Poultry, Mushrooms, Pork, Citrus, Cheese
Yield: 4 Servings

1/2 c Dijon mustard
1/2 c Honey
1/4 c Mayonnaise
1 tb Fresh lemon juice
1 1/2 lb Boned, skinned chicken
2 tb Butter
1 tb Olive oil
8 oz Mushrooms; sliced
4 sl Cooked bacon; chopped
2 c Shredded cheddar cheese
2 tb Fresh parsley; garnish, opt

Whisk together mustard, honey, mayonnaise, and lemon
juice in a small bowl. Reserve 1/4 cup sauce in a covered
container and refrigerate until serving time.

Meanwhile, place the chicken in a large plastic
zipper-top bag. Pour in remaining sauce and turn in bag
until evenly coated. Refrigerate at least 2 hours or
overnight.

Set oven @ 400ºF/205ºC.

Heat butter in a nonstick skillet over medium-high heat
until foaming. Add mushrooms and saute until the
mushrooms have released most of their liquid and have
started to turn brown, about 5 to 7 minutes. Set aside.

Meanwhile, heat oil in a large oven-proof skillet or
Dutch oven over medium-high heat until shimmering. And
chicken breast in a single layer, discarding leftover
marinade. Leave the chicken on the pan without moving
until a golden-brown crust forms, about 5 minutes. Flip
each piece and continue to cook until the second side is
browned.

Divide the mushrooms evenly over the chicken. Top with
bacon and cheese. Cover the skillet and place in the
oven. Bake about 10 to 15 minutes.

Remove from oven and garnish with parsley if desired.
Serve with reserved sauce on the side for dipping.

Serving Size: 4

By Meggan Hill of Culinary Hill

Better Homes & Gardens | October 2016

MM Format by Dave Drum - 25 October 2016

Uncle Dirty Dave's Archives

MMMMM

... Deja stew - seriously old leftovers.

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