One of the most popular menu items at Outback Steakhouse (despite the fact that it’s a STEAKhouse) is their Alice Springs Chicken. It’s popular for good reason. Who can resist grilled chicken with sautéed mushrooms, crispy bacon, and lots of melty Monterey Jack cheese with that honey mustard sauce? If I go to Outback, it’s always for the Alice Springs Chicken which is why I decided I’d share my copycat version of the recipe with you.
One of the key elements to this Alice Springs Chicken is the honey mustard marinade/sauce. You’ll start by making that, then allowing the chicken to hang out in the mixture for a couple of hours so that it can absorb all of the honey mustard goodness.
One of my favorite ingredients in this recipe is the mushrooms! I am always a sucker for tender sautéed mushrooms! I bought an 8 ounce package of button mushrooms, cleaned them, then sliced them up and sautéed ‘em in a little butter. The best way to clean mushrooms is with a damp towel (I usually use a damp paper) instead of running them under water. I do it this way, simply because they clean-up better if you wipe the dirt off versus running them under water.
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