Alice Springs Chicken

Alice Springs Chicken

Happy Secret Recipe Club reveal day!! This month I was assigned Angel’s Homestead, written by the lovely April – a lady living with her husband and the last of FIVE children in Southern Indiana. April has a very full blog as she writes about her family’s journey being simple, frugal and living off the land as much as possible; she also shares allergy-free recipes and blogs about her weight loss journey. Spoken from someone who’s been there, huge congrats on your accomplishment, April!!

It’s always such a treat when you peruse your assigned blog for SRC and find that they have a recipe you’ve been dying to try anyway, and thus they give you this perfect excuse to make it now. April has a restaurant remake on her blog that has been on my to-make list for a few years now, so what better time to take the plunge? This is Alice Springs Chicken from Outback Steakhouse.

Alice Springs Chicken

Although I grew up frequenting the Outback, I never tried this dish until a couple years ago, I guess because… well, who goes to a steakhouse and orders chicken? Judging from the popularity of this dish and the fact that so many try to copycat it at home, apparently lots of people order it and love it, and two years ago, I joined those legions of people who went to a steakhouse and ordered chicken.

I was visiting my sister and her family right after my niece Claire was born. My brother-in-law’s parents had just come in to see the baby too, and our first night for dinner, seeing as everyone was a bit too weary to cook, his parents generously brought some Outback takeout home. I decided to order the Alice Springs Chicken – see what all the fuss was about.

Alice Springs Chicken

And? It’s really good! It’s rich and decadent and comforting, and everything I wanted after the agitation of missing my connecting flight in Charlotte because someone in air traffic control saw two whole snowflakes. Though I’d never done it before, I was not the least bit regretful about ordering chicken from a steakhouse. I vowed to make it at home, and somehow that’s taken two years. I have no excuses…

The homemade version might be even better, I kid you not. This is really cheesy and flavorful and fun to make, and more important, it just tastes really, really good. Perfect comfort food, and no futzing around with getting out and worming your way through a crowded restaurant. So thank you so much for having this wonderful recipe on your blog April! Y’all be sure and check her out. Enjoy!

Alice Springs Chicken

{One Year Ago: Collard Greens, Mushroom, and Cheddar Bread Pudding}

Source: adapted from Angel’s Homestead and See Aimee Cook

Ingredients:
6-8 slices bacon (April calls for 6 slices, my bacon was looking very puny so I went with 8)
2 cups sliced white button mushrooms
4 boneless, skinless chicken breasts
Oil or butter, if needed
Kosher salt and black pepper, to taste
Smoked paprika, to taste
1/4 cup Dijon mustard
1/3 cup honey
2 tablespoons mayonnaise
1/2 tbs garlic powder
1 cup shredded Monterey Jack cheese
1 cup shredded Cheddar cheese

Directions:
Preheat your oven to 375 F.
Preheat a 12″ cast-iron, or other oven-safe skillet over medium heat. If you do not own an oven-safe skillet, then use your regular large skillet and lightly grease a 9×13″ baking dish. Cook the bacon in the skillet until crisped. Remove to a paper towel lined plate and set aside.
Add the mushrooms to the bacon fat. Some versions of this recipe instruct to drain most of the bacon fat, but remember that mushrooms are little sponges that love to soak up any fat the encounter, which just makes them taste better in the end, and this is a splurge meal anyway, so I say leave all that bacon fat and don’t worry about it! Anyway, cook the mushrooms until they are softened and browned. Remove with a slotted spoon and transfer to a bowl. Pour off any mushroom liquid in the pan. Add a touch of oil if it’s too dry to sear the chicken.
Turn the skillet to medium-high heat. Season the chicken with salt, pepper and smoked paprika. Sear the chicken in the skillet, about 3 minutes per side. Remove to a heat-proof flat surface.
Meanwhile, make the honey mustard by thoroughly whisking together the Dijon mustard, honey, mayonnaise, and garlic powder. Season to taste with salt and pepper.
As soon as you remove the chicken from the skillet, brush the side facing up with a generous amount of the honey mustard. Place the chicken breasts back into the skillet, OR in the prepared baking dish, mustard side down. Brush the other side generously with the honey mustard. Now top the chicken with the bacon, the mushrooms, and some of both cheeses. Really press the cheese down, and do not worry about it spilling over onto the skillet or baking dish. Transfer the chicken (carefully!) into the oven and cook for 7-10 minutes, until the cheese is melted and bubbly and the chicken is just cooked through. Slide a chicken onto each of 4 dinner plates, making sure you scoop up a good amount of that cheesy goodness too.


4 responses to “Alice Springs Chicken

  1. i love the alice springs chicken from outback! i need to try this at home! great SRC pick 🙂

  2. I haven’t tried this at Outback, but knowing April, I’m sure this homemade version is much better. Thank you for introducing me to it and giving us another option for chicken dinners!

  3. I KNOW! Really! Chicken at a Steakhouse!! But this does look good.

  4. Pingback: Top 15 Most Popular Posts of 2015 | The Texan New Yorker

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