Honey Mustard Chicken

This is the honey mustard chicken I like to make on occasion.

1 cup dijon mustard
1 cup honey
1 Tbsp olive oil
1 tsp lemon juice
2 - 3 large chicken breasts (or 4 - 6 small chicken breasts)
2 - 3 Tbsp butter or olive oil
1 package sliced mushrooms
1 yellow onion, sliced in large wedge strips
3 or 8 oz shredded cheddar cheese

If the chicken breasts are large, fillet each chicken breast into two pieces. Tenderize the chicken until it's slightly thinner.

With a mixer, mix the dijon mustard, honey, olive oil, and lemon juice until well blended. Separate half of the mixture into a jar for a sauce when serving. With the remainder, put chicken into bowl and marinade, covered in the refrigerator for a couple of hours or up to 24 hours.

Saute onions and mushrooms in olive oil or butter until tender. At the same time in a different frying pan with a lid, add oil and cook chicken on both sides until cooked through. When it is finished cooking, top with the mushrooms and onions and then top with the sprinkling of shredded cheese. Put lid on pan and cook an additional minute or two until cheese has melted. Serve with the reserved marinade.