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Shiitake Honey Mustard Chicken

Shiitake Honey Mustard Chicken
July 31, 2020

The following recipe was created in collaboration with Lauren Schulte. To see more of her bites and meals, visit her Instagram @TheBiteSizePantry

Great tasting and free of antibiotics and hormones, you don’t have to travel far for quality meat when you can drive down to your local Heinen’s and pick up a package of Gerber’s chicken breasts to make my Shiitake Mushroom Honey Mustard Chicken. I recommend pairing this with a simple arugula side salad for a well-balanced meal.

Shiitake Honey Mustard Chicken

Shiitake Honey Mustard Chicken
Shiitake Honey Mustard Chicken

Ingredients

For the Shiitake Honey Mustard Chicken

  • 4 6 oz. Gerber Chicken Breasts
  • 2 cups all purpose flour, or if gluten-free, use corn starch
  • 2 Tbsp. Grill Mates Montreal Chicken Seasoning
  • 2 Tbsp. Heinen’s clover honey
  • 1 cup shiitake mushrooms
  • ½ cup Heinen’s organic honey Dijon dressing
  • 4 Tbsp. butter
  • 4 garlic cloves, minced
  • 6 basil leaves, chopped

For the Arugula Salad

  • 4 cups Heinen’s organic arugula
  • 1 cup Garlic Expressions
  • ¼ cup orange juice

Instructions

  1. Pat chicken dry with a paper towel, this will help the flour stick.
  2. Mix the chicken seasoning into the flour. Coat each chicken breast in the flour mixture.
  3. In a large skillet, heat 2 Tbsp. of the butter over medium to high heat. Once it starts to pop, add chicken breasts to the pan. Make sure not to crowd the chicken so it gets a golden brown crust. If you over crowd them they won’t brown as well.
  4. Cook the chicken for 3-4 minutes on the first side until they turn golden brown, flip and cook for another 2 minutes on the other side. Remove them from the pan and set them aside.
  5. To the pan, add the remaining 2 Tbsp. of butter along with the minced garlic. Cook the garlic on medium to low heat for about a minute or until fragrant. Turn the heat down and whisk in the honey. Add the mushrooms and cook for 2 minutes, then add the Dijon dressing.
  6. Add chicken back to the pan, cover and cook for another 5 minutes. Garnish with fresh basil and plate it with the arugula salad.
  7. For the salad, whisk the orange juice and garlic expressions dressing together and toss with the arugula.

Shitake Honey Mustard Chicken

By Lauren Schulte
Well hello there, I’m Lauren and I love food! Keeping meals simple, satisfying and accessible to all is the main purpose behind my cooking, but I always add a touch of creativity and uniqueness.I’m a family-taught cook and food is one of my greatest passion in life, but I suppose there is a little more to me than just food. I am a fur-mama to two wonderful rescue pups, Herbie and Nelly and our cat Grayson, who are all part of The Bite Size Pantry household. They love to be with me in the kitchen and they make the cleanup process a whole lot easier. Thanks to the wonderful internet world I’ve been able to pursue my dream of cooking. Sometimes it seems like a lot, but I just love food and I really love sharing that love with others who love it too.

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