This year I decided to put together recipes to make an entire Valentine’s Day meal. The recipes make enough that it can be a Valentine’s Day meal for the whole family, if you’d like. If not, on some of the recipes, you can scale back the amounts to make it for two. On those recipes that can’t be scaled back, just use the leftovers as part of a meal another night.
First up is a main dish recipe. This is for smothered chicken. This is a dish you can find on some restaurant menus like Texas Roadhouse or Outback Steakhouse (Alice Springs Chicken).
Now when I say that this chicken is smothered, this baby is smothered! It is topped with bbq sauce, bacon, mushrooms, cheese, tomatoes, and green onions! But wait, it doesn’t stop there! This chicken is also served with a mustard sauce on the side.
When I first made this, my husband wasn’t so sure about the mustard sauce on the side. He was like, “this already has enough stuff going on with it.” I told him to trust me and give the mustard sauce a try. After that try, he was sold. The mustard sauce just takes this chicken to a whole other level.
This isn’t a dish I make often, but only for special occasions. It does require a little more work than most chicken dishes I serve, but it is so worth it. You can prep all the toppings for the chicken ahead of time, even the sautéed mushrooms. I would just warm them for a minute before topping the chicken. They still get warmed after that, but just to be sure they get all the way warm. I would warm them before topping the chicken.
- 1/2 lb bacon
- 4 boneless skinless chicken breasts
- montreal steak seasoning
- 1 Tbsp oil
- 1 (8 oz) pkg mushrooms, quartered
- 4 Tbsp barbecue sauce
- 4 slices colby jack cheese
- 1 1/2 cups diced tomato
- 1/2 cup chopped green onion
- Hone Mustard Sauce:
- 1/2 cup mayo
- 1/2 cup mustard
- 1/8 cup honey
- dash cayenne pepper
- 1 1/2 Tbsp lime juice
- 1/4 tsp ginger
- Preheat oven to 400 degrees.
- Line a baking sheet with foil and place bacon on top. Bake at 400 degrees for 15-20 minutes until crisp.
- While bacon cooks. Pound chicken until all the same thickness (about 1/4 inch thick). Season with Montreal steak seasoning.
- Add oil to a skillet, and brown chicken for about 4 minutes per side. Remove from an and set aside.
- Once the bacon is done, cool and crumble. In the same skillet that you cooked the chicken, add a little of the bacon grease from the sheet pan and cook mushrooms until tender. Remove from skillet.
- Return chicken back to the skillet. Spread 1 Tbsp of barbecue sauce over each chicken breast. Then top each with mushrooms, crumbled bacon, and a slice of cheese. Cover and cook for10-15 minutes until juices run clear and cheese is melted.
- While the chicken cooks, combine all of the ingredients for the honey mustard sauce together in a bowl.
- To serve chicken, top with tomatoes and green onion and honey mustard sauce on the side. Serves 4.
Recipe adapted from Shandra Madsen as shared on Good Things Utah.