Bacon Mushroom Honey Dijon Chicken

Ingredients:

1/2 cup Dijon mustard

1/2 cup honey

1 1/2 tsp. oil
1/2 teaspoon lemon juice
4 boneless skinless chicken breast halves

1 Tbs. oil

1/4 teaspoon salt
1/8 teaspoon pepper
Dash paprika

8 bacon strips, cut into pieces

2 cups sliced fresh mushrooms

2 green onions, sliced 

1 cup (4 ounces) shredded Monterrey Jack cheese
1 cup (4 ounces) shredded cheddar cheese

Directions:

In a small bowl, combine the mustard, honey, 1-1/2 teaspoons oil and lemon juice. Pour  into a large resealable plastic bag; add the chicken. Seal the bag and turn to coat; refrigerate for 2 hours. 

Drain and discard marinade from chicken. In a large skillet over medium heat, brown chicken in remaining oil on all sides. Sprinkle with salt, pepper and paprika. Remove and set aside. 

In the same skillet, add bacon pieces, once slightly cooked, add mushrooms and onion. Cook until bacon is slightly crunchy and mushrooms and onions are tender. Remove and set aside. Add chicken breasts to skillet, top with mushroom and bacon, green onions and cheeses. Cook over low heat, covered for 15-20 minutes until juices run clear.

Serve with veggies and rice. 

Creamy Peppercorn Chicken

Ingredients:

6 skinless, boneless chicken breasts or pork

2 cans condensed cream of mushroom soup

1 packet peppercorn gravy mix

mushrooms (sautéed)

1 onion (sautéed)

1 cup water

Directions:

Preheat oven to 400 degrees

Chop mushroom and onion and sauté.

Place cleaned chicken breasts in a 9 x 13 inch glass baking dish. Arrange the sautéed onion and mushroom pieces evenly on top of the chicken. Scoop the mushroom soup on top of that. Mix the peppercorn gravy with water and pour it over the soup, onions, mushrooms and chicken.

Cover the dish and bake for 1 hour, stirring the chicken and mixture after 30 minutes. If desired, serve over rice or with mashed potatoes. 

Ham and Chicken Lasagna

Ingredients:

¼ cup butter

12 fresh mushrooms, sliced

1 medium onion, chopped

1 clove garlic, minced

½ cup flour

1 2/3 cup milk

3 cups chicken broth

1 (16 oz.) package broccoli florets, thawed and drained

2/3 cup shredded Parmesan cheese

½ tsp. salt

½ tsp. pepper

12 lasagna noodles, cooked and drained

2 cups cubed ham (sandwich meat)

2 cups cubed, chicken

2 cups shredded Swiss cheese (can use mozzarella)

½ 9oz bag fresh spinach, cut into small pieces

Directions:

Preheat oven to 350 degrees.

Heat butter in a skillet over medium heat. Stir in mushrooms, onion and garlic. Cook until soft and tender. Sprinkle flour over vegetables, and stir to coat. Stir in milk and chicken broth. Cook until sauce thickens (may need to add cornstarch). Stir in broccoli, Parmesan, salt and pepper. Cook until Parmesan is melted.

Layer 9 by 13 with ¼ sauce, ¼ noodles, ¼ ham, ¼ chicken, ¼ spinach, and ¼ Swiss. Repeat layers 3 times.

Top with bread crumbs (made of 4 pieces crumbled bread, garlic powder, onion powder, salt and pepper)

Cook for 35-40 min (cover with tin foil halfway through)

Chicken with Creamy Mushroom Sauce

Ingredients:

4 chicken breast halves
2 Tbs. olive oil
1 clove garlic, minced

3 Tbs. butter

2-4 cups sliced fresh mushrooms
2 green onions, chopped
2 cups chicken broth
½ tsp salt
¼ tsp pepper
2 Tbs. cornstarch
¼ cup cold water

½ tsp. oregano

½ tsp. basil

Vegetables: carrots and zucchini

Directions:
Cut chicken into bite size pieces. Cover and cook in a frying pan with oil, and minced garlic, sprinkle with salt and pepper. Remove chicken; keep warm.
In the same skillet sauté mushrooms and onions in butter until tender. Stir in broth, salt, and pepper.
In a small bowl, combine cornstarch and water until smooth; add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Return chicken to skillet; heat through.