Easy Honey Mustard Chicken
Description
My absolute favorite dish at Bakers Square is the Honey Mustard Chicken with mushrooms and onions. Unfortunately, the Bakers Square restaurants near me relocated. So, I devised this version which is quick and easy.
Ingredients
- 3/4 cup dijon honey mustard salad dressing
- 1/3 cup chicken broth
- 1/3 cup half-and-half cream
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup all-purpose flour
- 4 boneless skinless chicken breast halves (6 ounces each)
- 3 tablespoons olive oil, divided
- 1/2 pound medium fresh mushrooms, thinly sliced
- 1 large sweet onion, halved and thinly sliced
Directions
- In a small bowl, combine the first 5 ingredients. Place flour in a shallow bowl. Add chicken, a few pieces at a time, and toss to coat; shake off excess.
- In a large skillet, heat 2 tablespoons oil over medium-high heat. Brown chicken on both sides. Remove from pan. In same pan, cook mushrooms and onion in remaining 1 tablespoon oil until tender, 6-8 minutes.
- Add dressing mixture, stirring to loosen browned bits from pan. Return chicken to pan; bring to a boil. Reduce heat; simmer, uncovered, until a thermometer inserted in chicken reads 165°, 12-15 minutes longer.
