Honey Dijon Mushrooms Food

HONEY DIJON MUSHROOMS

Steps:

• Heat chicken broth, wine, onion, lemon juice, peppercorns, and chives to boiling in a large saucepan; reduce heat and simmer, uncovered, for 10 minutes.
• Strain, discarding onion and spices.
• Return broth to saucepan; add honey, mustard and mushrooms and heat to boiling; reduce heat and simmer, covered, for 10 minutes.
• Heat mushroom mixture to boiling. Combine water and flour and stir in, stirring until slightly thickened, 1-2 minutes.
• Remove from heat. Season with salt and pepper to taste.
• Add parsley and lemon slices.

BACON MUSHROOM HONEY DIJON CHICKEN

Steps:

• Note: the original recipe called for 1/4 t of salt, 1/8 t of pepper and a dash of paprika. I didn't measure any of these three ingredients when I made the recipe - I just eyeballed it and sprinkled the seasonings on each side of the chicken as it cooked.
• In a resealable bag, combine the mustard, honey, 1 ½ t oil and lemon juice.
• Flatten each chicken breast with a meat mallet and cut each in half; add the chicken to the marinade.
• Seal the bag and marinate the chicken for about 2 hours in the refrigerator.
• Drain the marinade from the chicken.
• In a large skillet over medium heat, cook the bacon.
• When it is done, remove the bacon from the pan and let it drain and cool; crumble when cooled.
• Add the remaining oil to the bacon grease and brown chicken on all sides.
• Sprinkle each side of the chicken with salt, pepper and paprika as it browns.
• Top the chicken with the mushrooms and bacon.
• Add both of the cheeses and the green onions on top of the mushrooms and bacon.
• Cover the pan and cook the chicken on low heat for about 15-20 minutes or until the juices run clear.

GLAZED ROSEMARY HONEY MUSHROOMS

Steps:

• Preheat onven to 325 degrees.
• In a heavy bottom pan place oil through salt and pepper heat and whisk to blend and melt honey. Add mushrooms and toss to coat.
• Bake for 30-40 minutes stirring a couple times. Serve with a sprig of rosemary.

BACON MUSHROOM HONEY DIJON CHICKEN

Steps:

• In a small bowl, combine the mustard, honey, and lemon juice. Set Aside
• In a large skillet over medium heat, cook chicken all the way through in 2 Tablespoons of oil. Sprinkle with salt, pepper. Remove and set aside.
• In the same skillet, saute mushrooms with cooked bacon and 2 Tablespoons of green onions until tender. Remove and set aside. Add chicken breasts to skillet, top with cheese, mushrooms and bacon. Keep on skillet until the cheese is melted.
• When cheese is melted remove from skillet, place on a plate. Spoon some Honey, mustard, and lemon juice sauce over the chicken. Top with the cooked mushrooms and bacon pieces.
• Add more raw green onions and sauce if you would like.

HONEY MUSTARD CHICKEN WITH BACON AND MUSHROOMS

Steps:

• Make marinade by mixing together mustard, honey, and lemon juice. Add chicken breasts and refrigerate for two hours.
• Preheat oven to 350 degrees F. Heat a small amount of oil (canola or vegetable) in a skillet and add chicken breasts, discarding marinade. Cook chicken a few minutes on each side. Set aside.
• Scrape out most of the juices from the pan, and add mushrooms. Saute mushrooms until tender (a few minutes).
• Assemble chicken in a large baking dish: chicken, then bacon, then mushrooms, then cheese.
• Bake at 350 degrees F for about 20 minutes, until chicken is cooked through. Sprinkle with chopped parsley before serving.

MUSHROOM CHICKEN WITH HONEY MUSTARD

Steps:

• Tenderize meat and season with a little salt and pepper.
• Melt butter in a large frying pan on medium-high heat. Put chicken in pan and brown both sides (approx 3 minutes per side). After it's browned, turn to medium heat and add mushrooms.
• Cover with a lid for 20 minutes. (If you don't have a lid, a cookie sheet or pizza sheet will work.).
• Cut into chicken to make sure it's done; if not, check it every 5 minutes.
• Remove chicken only from the pan, leaving the mushrooms.
• In a small bowl, combine equal amounts of Honey and Mustard and mix together. If you need to add more than stated, add according to taste.
• Add Honey and Mustard mixture to mushrooms; do not replace the lid. Stir until mushroom sauce thickens up and pour over the chicken to complete the dish.