
About
No need to go all the way to the Outback for some exceptional chicken; you can find it right in your own kitchen! Copycat Alice Springs Chicken marinates the chicken in a homemade honey mustard sauce. Nothing beats the tanginess and sweetness of a homemade honey mustard sauce, and the savory chicken really shines when it absorbs all that flavor. Topped with bacon (always a good idea) and beefy mushrooms, this Copycat Alice Springs Chicken gives chicken the steakhouse treatment and does its namesake town proud!
Ingredients
- For the marinade:
- 1/2 cup Dijon mustard
- 1/2 cup honey
- 1/4 cup mayonnaise
- 1 teaspoon fresh lemon juice
- For the chicken:
- 4 chicken breasts, boneless and skinless
- 2 tablespoons butter
- 8 ounces mushrooms, sliced
- 1 tablespoon olive oil
- 4 slices bacon, cooked, chopped into 2-inch pieces
- 2 cups Colby Jack cheese, shredded
- salt, to taste
- ground black pepper, to taste
- 2 tablespoons fresh parsley, chopped, optional, for garnish
Directions
Step 1 -In a small bowl, whisk together the Dijon mustard, the honey, the mayonnaise, and the lemon juice.
Step 2 -Reserve 1/4 cup of the sauce in a covered container and refrigerate until serving time.
Step 3 -Place the chicken breasts in a large plastic resealable bag.
Step 4 -Pour the remaining sauce into the bag and turn the chicken breasts to coat evenly.
Step 5 -Refrigerate the chicken breasts for at least 30 minutes and up to overnight in the fridge.
Step 6 -Preheat the oven to 400 degrees F.
Step 7 -In a large oven-proof skillet over medium-high heat, heat the butter until foaming.
Step 8 -Add the mushrooms and sauté until they have released most of their liquid and are starting to brown, about 5-7 minutes.
Step 9 -Transfer the mushrooms to a bowl and wipe out the skillet.
Step 10 -In the same skillet, heat the oil until shimmering.
Step 11 -Transfer the chicken breasts from the bag, discarding any excess marinade, and add the chicken to the skillet in a single layer.
Step 12 -Cook the chicken breasts on one side, without moving them, until a golden-brown crust forms, about 5 minutes.
Step 13 -Flip each piece of chicken and cook until the second side is browned, about 5 minutes.
Step 14 -Divide the mushrooms evenly over the chicken breasts.
Step 15 -Top the chicken and mushrooms with the bacon and the Colby Jack cheese.
Step 16 -Cover the skillet and bake until the chicken reaches 165 degrees F when tested with a meat thermometer, about 10-15 minutes.
Step 17 -Season the chicken with the salt and the pepper.
Step 18 -Garnish with the parsley and serve with the reserved honey mustard sauce.



























