Smothered Chicken - Mock of "Alice Springs Chicken" from Outback Steakhouse

I love the Alice Springs chicken at Outback but we don't eat out much.  I played around with simple ingredients and found this combo tastes almost exactly the same.  Now I can have it anytime I want and for about 20% of the cost of eating out.

Ingredients
1 tbsp olive oil
2 boneless skinless chicken breasts
Salt and pepper
2 cups sliced mushrooms
1 tsp butter
1 tbsp Worcestershire sauce
2 tbsp Dijon mustard
Bacon bits or crumbled cooked bacon
1/2 cup shredded cheddar jack cheese blend

Heat a large nonstick skillet over medium-high heat - Melt butter and add in sliced mushrooms.  Allow to brown fully then add in Worcestershire sauce.  Take mushrooms out of skillet into a bowl and return skillet to heat.

Butterfly chicken breasts and season with salt and pepper.

Add oil to skillet and cook chicken 4 - 5 minutes on each side until cooked through.

Move chicken onto a baking sheet (I line mine with foil to make clean-up easier).  Top each chicken breast with 1 Tbsp of Dijon mustard, half of the mushrooms, a sprinkle of bacon bits and half of the cheese.







Place under broiler for 2-3 minutes.  Watch carefully every broiler is different and the cheese could burn quick.



Serve with mashed potatoes or rice pilaf.

Enjoy!