Mushroom Chicken With Honey Mustard Recipes

QUICK HONEY-MUSTARD CHICKEN

Steps:

• In a small bowl, combine the honey, butter, mustard, orange juice and curry powder. Spoon half into a greased 8-in. square baking dish. , In a skillet, brown chicken in oil. Sprinkle with salt and pepper. Place over sauce; turn to coat. , Bake, uncovered, at 350° for 15 minutes. Drizzle with remaining sauce. Bake 5-10 minutes longer or until a thermometer reads 170°.

ROASTED HONEY MUSTARD CHICKEN

Steps:

• In a small bowl, whisk the first 6 ingredients until blended. Pour 1 cup marinade into a large bowl or shallow dish. Add chicken and turn to coat. Refrigerate at least 3 hours, turning occasionally. Cover and refrigerate remaining marinade for basting., Drain chicken, discarding marinade in bowl. Preheat oven to 450°. Place chicken on a rack in a shallow roasting pan, breast side up. Tuck wings under chicken; tie drumsticks together., Roast 15 minutes. Meanwhile, in a large bowl, combine potatoes, carrots, rosemary, oil, chicken seasoning, salt and pepper. Add to roasting pan; reduce oven setting to 350°., Roast until a thermometer inserted in thickest part of thigh reads 170°-175°, 1-1/2 - 1-3/4 hours, adding the lemon slices during the last 15 minutes of roasting and brushing occasionally with reserved marinade. Cover loosely with foil if chicken browns too quickly., Remove chicken from oven; tent with foil. Let stand 15 minutes before carving; discard rosemary sprigs.

BAKED HONEY MUSTARD CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Sprinkle chicken breasts with salt and pepper to taste, and place in a lightly greased 9x13 inch baking dish. In a small bowl, combine the honey, mustard, basil, paprika, and parsley. Mix well. Pour 1/2 of this mixture over the chicken, and brush to cover.
• Bake in the preheated oven for 30 minutes. Turn chicken pieces over and brush with the remaining 1/2 of the honey mustard mixture. Bake for an additional 10 to 15 minutes, or until chicken is no longer pink and juices run clear. Let cool 10 minutes before serving.

CHICKEN MUSHROOM DIJON

Steps:

• Pour milk into a wide, shallow bowl. Spread flour into a separate wide, shallow bowl. Dip each chicken breast half into milk to coat; move to the dish with the flour and press chicken into flour to coat entirely.
• Heat oil in skillet over medium-high heat. Fry chicken in hot oil until golden brown, about 3 minutes per side. Remove chicken to a plate; drain fat from the skillet and return to medium-high heat.
• Melt butter in the skillet. Saute mushrooms in hot butter until softened, about 2 minutes. Pour white wine over the mushrooms. Stir gravy, half-and-half, and mustard with the mushrooms; season with salt and pepper. Bring the liquid to a simmer and cook for 2 minutes.
• Return chicken to the skillet and cook until the chicken is no longer pink in the center and the juices run clear, about 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

HONEY MUSTARD CHICKEN WITH BACON AND MUSHROOMS

Steps:

• Make marinade by mixing together mustard, honey, and lemon juice. Add chicken breasts and refrigerate for two hours.
• Preheat oven to 350 degrees F. Heat a small amount of oil (canola or vegetable) in a skillet and add chicken breasts, discarding marinade. Cook chicken a few minutes on each side. Set aside.
• Scrape out most of the juices from the pan, and add mushrooms. Saute mushrooms until tender (a few minutes).
• Assemble chicken in a large baking dish: chicken, then bacon, then mushrooms, then cheese.
• Bake at 350 degrees F for about 20 minutes, until chicken is cooked through. Sprinkle with chopped parsley before serving.

MUSHROOM CHICKEN WITH HONEY MUSTARD

Steps:

• Tenderize meat and season with a little salt and pepper.
• Melt butter in a large frying pan on medium-high heat. Put chicken in pan and brown both sides (approx 3 minutes per side). After it's browned, turn to medium heat and add mushrooms.
• Cover with a lid for 20 minutes. (If you don't have a lid, a cookie sheet or pizza sheet will work.).
• Cut into chicken to make sure it's done; if not, check it every 5 minutes.
• Remove chicken only from the pan, leaving the mushrooms.
• In a small bowl, combine equal amounts of Honey and Mustard and mix together. If you need to add more than stated, add according to taste.
• Add Honey and Mustard mixture to mushrooms; do not replace the lid. Stir until mushroom sauce thickens up and pour over the chicken to complete the dish.

HONEY-MUSTARD CHICKEN TENDERS

Steps:

• Heat the oven to 450 degrees. Line a sheet pan with parchment paper or foil. Add the panko and oil to the sheet pan, season with 1/2 teaspoon salt, then stir with a fork until evenly moistened. Shake into an even layer. Toast in the oven, stirring with the fork halfway through, until golden brown, 3 to 5 minutes. Pick up the parchment and use it to funnel the toasted panko into a shallow bowl or pie plate. Set aside to cool. (Reserve the lined sheet pan.)
• In a medium bowl, stir together the honey and mustard. Pat the chicken dry, then pound with a mallet or heavy skillet into an even thickness (about ⅓-inch thick). Slice lengthwise into 1-inch-thick strips. Cut any long strips in half crosswise. (If using chicken tenders, no need to pound or slice.) Season with salt and pepper, then add to the honey mustard and toss to combine.
• Working with one strip at a time and removing dripping honey mustard, add the chicken to the panko mixture and use your fingers to pack the panko onto all sides of the chicken. (To avoid a big mess, designate one wet hand for touching the chicken and one dry hand for pressing in the panko.) Transfer to the lined sheet pan and repeat.
• Transfer to the oven and bake, removing from the oven to flip halfway through, until the chicken is cooked through and the panko is browned, 10 to 15 minutes.

EASY PEASY HONEY MUSTARD CHICKEN

Steps:

• Place two chicken breasts in a deep fill dish suitable for oven cooking
• In a bowl mix the honey, mustard, olive oil, mixed herbs and season
• Pour over the chicken breasts, turn the breasts until mixture coats both sides
• Oven roast at 180 degrees for 25-30 mins. Or until juices run clear. The mixture in the oven dish can be used as a sauce for the chicken breasts.
• Great served with mash or oven cooked wedges, or a salad for a healthier option.