A few nights ago, Chuck and I made Bacon Honey Dijon Chicken for dinner. This was one of those meals; it was full of not-so-healthy ingredients and it was delicious. At least we went to the gym first...
adapted from Six Sisters' Stuff
1/4 cup Dijon mustard
1/4 cup honey
1/2 teaspoon lemon juice
2 tablespoons extra virgin olive oil
4 boneless skinless chicken breasts, cut into smaller pieces
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups sliced fresh button mushrooms
1 cup shredded Monterey Jack cheese
8 bacon strips, cooked and cut into small pieces (you can use turkey bacon)
In a small bowl, combine the first three ingredients and set aside.
In a large skillet over medium heat, cook the chicken in olive oil until cooked through. Sprinkle chicken with salt and pepper and set aside. (Tip from the boyfriend: coat the chicken itself in the olive oil instead of putting the chicken in a pan coated with olive oil. This keeps the chicken from drying out. Also, cover the skillet to brown the chicken for a nice golden color.)
In the same skillet, saute the mushrooms and cooked bacon until the mushrooms are tender. Remove the mixture and set aside. Return the chicken to the skillet and top with cheese, the mushroom and bacon mixture, and the sauce. Keep the skillet covered until the cheese is melted.