Honey Dijon Mushrooms Recipes

Steps:

• Flatten pork slices to 1/2-in. thickness; sprinkle with salt and pepper. In a large skillet over medium heat, cook pork in oil in batches until meat is no longer pink. Remove and keep warm. , In the same skillet, saute onion and mushrooms in butter until tender. Add garlic; saute 1 minute longer. Stir in the milk, mustard, soy sauce and honey. Return pork to the pan; heat through. Serve with noodles.

Steps:

• Heat chicken broth, wine, onion, lemon juice, peppercorns, and chives to boiling in a large saucepan; reduce heat and simmer, uncovered, for 10 minutes.
• Strain, discarding onion and spices.
• Return broth to saucepan; add honey, mustard and mushrooms and heat to boiling; reduce heat and simmer, covered, for 10 minutes.
• Heat mushroom mixture to boiling. Combine water and flour and stir in, stirring until slightly thickened, 1-2 minutes.
• Remove from heat. Season with salt and pepper to taste.
• Add parsley and lemon slices.

Steps:

• In a small bowl, stir water and mustard powder together until smooth.
• In a heavy-bottomed saucepan, combine wine, vinegar and all remaining ingredients (EXCEPT HONEY).
• Simmer, uncovered over medium heat until reduced by half (about 10-15 minutes).
• Pour reduced liquid through a strainer into the prepared mustard/water paste; whisk or stir till smooth.
• Cook mixture over med-low heat, stirring constantly for about 5 minutes, or until slightly thickened (the mixture will thicken more as it cools).
• Stir in the honey.
• Let cool completely.
• Store in clean glass jars, cover tightly.
• Store in the refrigerator for up to 6 months (but it won't last that long!).

Steps:

• Note: the original recipe called for 1/4 t of salt, 1/8 t of pepper and a dash of paprika. I didn't measure any of these three ingredients when I made the recipe - I just eyeballed it and sprinkled the seasonings on each side of the chicken as it cooked.
• In a resealable bag, combine the mustard, honey, 1 ½ t oil and lemon juice.
• Flatten each chicken breast with a meat mallet and cut each in half; add the chicken to the marinade.
• Seal the bag and marinate the chicken for about 2 hours in the refrigerator.
• Drain the marinade from the chicken.
• In a large skillet over medium heat, cook the bacon.
• When it is done, remove the bacon from the pan and let it drain and cool; crumble when cooled.
• Add the remaining oil to the bacon grease and brown chicken on all sides.
• Sprinkle each side of the chicken with salt, pepper and paprika as it browns.
• Top the chicken with the mushrooms and bacon.
• Add both of the cheeses and the green onions on top of the mushrooms and bacon.
• Cover the pan and cook the chicken on low heat for about 15-20 minutes or until the juices run clear.

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).