Alice Springs Style Chicken
Alice Springs Style Chicken features tender pan-seared chicken cutlets crowned with sautéed mushrooms, bacon, and a creamy honey mustard sauce that delivers restaurant-quality results at home.
Alice Springs Style Chicken features tender pan-seared chicken cutlets crowned with sautéed mushrooms, bacon, and a creamy honey mustard sauce that delivers restaurant-quality results at home.
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Season thin-sliced chicken breasts on both sides with Creole seasoning, or salt and pepper.
Heat bacon grease or butter in a large, oven-safe skillet over medium-high heat. Add the sliced mushrooms and onions and sauté until tender and browned.
While the vegetables are cooking, prepare the sauce. In a small bowl, whisk together the mayonnaise, honey, and Dijon mustard until smooth.
Once the mushrooms and onions are tender, remove them from the skillet and set aside.
Add the seasoned chicken to the same skillet, adding more bacon grease if needed. Cook for about 3 minutes per side, until golden brown and cooked through.
Return the cooked mushrooms and onions to the skillet, layering them on top of the chicken breasts.
Spoon the honey mustard sauce over the chicken and vegetables. Top with crumbled bacon and shredded cheese.
Transfer the skillet to a preheated 400°F (200°C) oven and bake for about 10 minutes, or until the cheese is fully melted and bubbly.
Carefully remove the skillet from the oven. Garnish with sliced green onions and serve hot, with extra sauce for dipping if desired.
Store covered in the refrigerator for up to 3 days; reheat gently in a 350°F oven until warmed through, about 10 minutes, to avoid drying the chicken.
Yes. Place chicken breasts between plastic wrap and pound with a meat mallet until 1/4-inch thick, about the thickness of a dime.
Creole seasoning provides warmth and depth with a paprika, garlic, and cayenne base, complementing the earthy mushrooms and honey mustard sauce.
Yes. Whisk mayo, honey, and mustard up to 2 days in advance; store in an airtight container in the refrigerator and stir before using.
Cook until the internal temperature reaches 165°F (74°C) at the thickest part, or until the juices run clear when pierced.
Yes. Swiss, provolone, or cheddar work well; choose a cheese that melts smoothly and complements the creamy sauce.
