Copycat Cheddar’s Dijon Chicken and Mushrooms

• temps total: 10 minutes

Ingrédients

•4 chicken breasts

•Salt & Pepper

•2 TBS. olive oil

•4 TBS. butter

•1/4 cup light sour cream

•2 TBS. dijon mustard

•1 tsp. honey

•2 tsp. Worcestershire sauce

•1/2 cup chicken broth

•8 oz package baby portobello mushrooms, quartered

Instructions

1. Heat oil in a large skillet or grill pan over medium high heat. Season chicken with salt and pepper and cook/grill until browned and cooked through, about 4-5 minutes per side. Remove to a plate and keep warm.

2. Melt butter in a large saucepan over medium heat. Add mushrooms and cook until browned, about 3-4 minutes. Stir in chicken broth and Worcestershire sauce. Stir and bring to a boil. Let mixture reduce by a little bit.

3. Remove mushroom pan from heat and stir in dijon mustard, honey and sour cream until well combined.

4. Serve chicken over rice and pour mushroom sauce on top.