Alice Springs Chicken

Ingredients

• 1/2 cup Dijon mustard ((I prefer this French brand!))
• 1/2 cup honey
• 1/4 cup mayonnaise
• 1 teaspoon lemon juice
• 4 boneless, skinless, chicken breasts ((about 1 1/2 pounds, see note 1))
• 2 tablespoons butter
• 8 ounces white button mushrooms (or cremini mushrooms, trimmed and sliced (see note 2))
• 1 tablespoon olive oil
• 4 slices bacon (cooked and chopped into 2-inch pieces (I use uncured))
• 2 cups Colby Jack cheese (shredded (see note 3))
• 2 tablespoons fresh parsley (for garnish, optional)
• Salt and freshly ground black pepper

Instructions

1. 1In a small bowl, whisk together mustard, honey, mayonnaise, and lemon juice. Reserve ¼ cup sauce in a covered container and refrigerate until serving time.
2. 2Meanwhile, place the chicken breast in a large plastic zipper-top bag. Pour in remaining sauce and turn in bag until evenly coated. Refrigerate 30 minutes or overnight.
3. 3Preheat oven to 400 degrees. In a large oven-proof skillet over medium-high heat, heat butter until the foaming.
4. 4Add mushrooms and sauté until they have released most of their liquid and have started to turn brown, about 5 to 7 minutes. Transfer to a bowl and wipe out skillet.
5. 5To the same skillet, heat oil until shimmering. Add chicken (discarding any remaining marinade) in a single layer and do not move until a golden-brown crust forms, about 5 minutes.
6. 6Flip each piece and continue to cook until the second side is browned, about 5 minutes longer.
7. 7Divide the mushrooms evenly over the chicken. Top with bacon and cheese. Cover the skillet and place in the oven. Bake until the chicken reaches 165 degrees when tested with an internal thermometer at the thickest part, about 10 to 15 minutes.
8. 8Remove from oven and garnish with parsley if desired. Season to taste with salt and freshly ground black pepper. Serve with reserved sauce on the side for dipping.