Easy Honey Mustard Chicken

Total Time Prep: 15 min. Cook: 25 min.
Yield 4 servings
Contest Winner
Test Kitchen Approved
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.—Arlene Erlbach, Morton Grove, Illinois

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

  1. 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.
  2. 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.
  3. 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.

Nutrition Facts

1 serving: 563 calories, 35g fat (6g saturated fat), 117mg cholesterol, 548mg sodium, 23g carbohydrate (12g sugars, 1g fiber), 38g protein.

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.—Arlene Erlbach, Morton Grove, Illinois
Recipe Creator

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