I worked at the restaurant this recipe came from several years ago and was quite surprised to find it here. It is one of the best plates found at the place. I have made a few changes to the recipe over the years. First I cook the bacon (either apple wood, maple, or hickory) as for the amount of bacon and cheese I apply what I feel is best. Then I pound the chicken, drizzle with Worcestershire, season-all, and garlic powder. Saute the chicken and set on a sprayed baking sheet. I take the same pan wipe it out with a paper towel and then drizzle with olive oil. Once heated I add the mushrooms and cook until the soak up the oil and then add either Marsala or burgundy wine and cook down. Meanwhile, I make the honey mustard. The honey mustard, to me, is not worth skipping and since it is the same honey mustard used as a salad dressing at the restaurant this recipe came from I look forward to making this recipe since I know there will be some left over and that it keeps well (a couple of months). I also use it as a chicken finger dip. Instead of using onion flakes I use onion powder and this is put atop the chicken and served in little ramekins as a dipping sauce. This recipe is a crowd pleaser and my family loves it. So much in fact I remebe
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