Eldhús elgs

Ingredients

• 1/2 cup honey
• 1/2 cup Dijon mustard
• 2 tablespoons vegetable oil, divided
• 1 teaspoon lemon juice
• 4 boneless, skinless chicken breasts (about 6 oz each)
• Salt, to taste
• Black pepper, to taste
• 1 tablespoon butter
• 2 cups sliced mushrooms
• 4 slices bacon, cooked and crumbled
• 1/2 cup shredded Cheddar cheese
• 1/2 cup shredded Monterey Jack cheese
• Fresh parsley, chopped

Instructions

1. Whisk together honey, Dijon mustard, 1 tablespoon oil, and lemon juice.
2. Reserve half of the mixture for serving.
3. Pour the remaining marinade over the chicken.
4. Cover and refrigerate for at least 2 hours.
5. Preheat oven to 375 degrees F (190 degrees C).
6. Remove chicken from marinade and discard used marinade.
7. Heat the remaining tablespoon of oil in a large cast iron skillet over medium-high heat.
8. Brown the chicken for 3-4 minutes per side.
9. Remove chicken and season lightly with salt and pepper.
10. Melt butter in the same skillet.
11. Add mushrooms and cook for about 8 minutes until browned.
12. Return chicken to the skillet.
13. Spoon mushrooms over the chicken.
14. Top with bacon, Cheddar, and Monterey Jack cheese.
15. Bake for 8-10 minutes, or until chicken reaches 165 degrees F and cheese is melted.
16. Sprinkle with parsley.
17. Serve with the reserved honey-mustard sauce.