Smothered Chicken
Roasted Potatoes and Broccoli
Ingredients
- 8 slices bacon, chopped
- 2 lb boneless, skinless chicken breasts
- ¼ cup honey mustard
- 1 (8-oz) pkg whole mushrooms, sliced
- 1 (8-oz) pkg shredded colby-Jack cheese
Instructions
- Cook bacon in a large nonstick skillet over medium heat until crisp; drain, reserving drippings in skillet.
- Cut chicken in half crosswise, and pound to an even thickness in a zip-top plastic bag using the heel of your hand or a meat mallet. Season lightly with salt and pepper.
- Cook chicken, in batches if necessary, in hot drippings 6 minutes per side or until done. Remove from skillet; brush with honey mustard.
- Cook mushrooms in skillet over medium-high heat until browned and tender. Remove from skillet. Return chicken to skillet; top with mushrooms and cheese. Cover and cook 2 minutes or until cheese is melted. Sprinkle with bacon.
Side Dish Ingredients
- 2 lb red potatoes, quartered
- 1 onion, cut into wedges
- ¼ cup olive oil
- 1 (10.8-oz) pkg frozen broccoli florets
- 2 Tbsp butter
Side Dish Instructions
- Preheat oven to 400°F. Toss potatoes and onion with oil. Spread on a rimmed baking sheet, and season lightly with salt and pepper. Bake 25 to 30 minutes or until browned and tender.
- Steam broccoli according to package directions. Toss with butter until melted, and season with salt and pepper to taste.
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