I can now see why this chicken from Outback Steakhouse is so popular: It’s simultaneously sweet from honey mustard, salty from bacon, and savory from its cheesy mushroom topping. The best part? Making it at home doesn’t even require you to turn the oven on.
Brown the chicken breasts in the same pan you cook the bacon and mushrooms in so they pick up all of that flavor from the bacon drippings, then top them with honey mustard and not one, but two kinds of shredded cheese before they’re covered to finish cooking right on the stovetop.
Tips for Making Alice Springs Chicken
Spoon rather than spread the honey mustard over the chicken. It will immediately begin to spread over the hot chicken by itself, and you want to keep as much of it on top of the chicken as possible.
Spread the mushrooms into a single layer and cook them undisturbed to encourage quick and even browning. This ensures that the mushrooms brown rather than steam.
Feel free to play around with the cheese; smoked gouda and Swiss would also be great.
To spice things up, try using hot or spicy honey mustard.
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