Shiitake Honey Mustard Chicken

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.

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

Pat chicken dry with a paper towel, this will help the flour stick.
Mix the chicken seasoning into the flour. Coat each chicken breast in the flour mixture.
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.
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.
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.
Add chicken back to the pan, cover and cook for another 5 minutes. Garnish with fresh basil and plate it with the arugula salad.
For the salad, whisk the orange juice and garlic expressions dressing together and toss with the arugula.

Shitake Honey Mustard Chicken

By Heinen's Grocery Store

In 1929, Joe Heinen opened the doors of a small butcher shop on the east side of Cleveland, Ohio, aiming to establish himself as the city’s purveyor of quality meats. As customers came into Heinen’s new shop for their meat purchases, they began asking him to carry groceries as well. Joe added homemade peanut butter, pickles and donuts and by 1933, business had grown enough to include a line of produce and canned goods. Heinen’s Grocery Store was born.

Shiitake Honey Mustard Chicken