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Copycat Alice Springs Chicken

ChickenCopycatGastro-Pub

Time: 1 hour 10 minutes

Yield: 4 servings

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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!

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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.

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