Show off your gourmet skills with this delicious chicken-and-mushroom one-pot meal. This dish gets a flavorful kick from a touch of Dijon mustard and red pepper flakes. Serve it with pre-made biscuits or pasta.

Makes 4 servings

Equipment:

12 inch cast iron skillet

Ingredients:

• 5 Tbsps. olive oil
• 2 Tbsps. plus 2 tsps. sherry vinegar
• 2 tsps. honey
• 1 tsp. Dijon mustard
• ¼ tsp. red-pepper flakes
• Salt and black pepper
• 1½ lbs. boneless, skinless chicken breasts
• 2 medium yellow onions, thinly sliced (about 4 cups)
• ¾ pound cremini mushrooms, stems trimmed and thinly sliced (about 4 cups)
• ½ cup fresh flat-leaf parsley or dill, roughly chopped

Steps:

• In a large bowl, make a marinade by combining 2 Tbsps. oil, 2 Tbsps. vinegar, honey, mustard, red-pepper flakes and 1 tsp. salt; whisk together until smooth.
• Pat chicken dry and season with salt and pepper. Add chicken to marinade, coating it well. Set aside.
• Heat cast-iron skillet until very hot. Add onions and season with salt. Cook for 4 minutes, stirring every minute or so.
• Add mushrooms, season with salt, and stir. Cook until the mushrooms shrink and start to brown, about 4 minutes, stirring every minute or so.
• Stir in the remaining 3 Tbsps. olive oil and allow the onions to cook until they start to brown, about 2 minutes.
• Push the onions and mushrooms to the edges of the skillet, add the chicken to the center. Pour any remaining marinade over the onions and mushrooms. 
• Cook for another 4 to 5 minutes with chicken in the center of skillet.
• Combine the chicken and vegetables and cook, stirring occasionally, until the chicken is cooked through, about 10 minutes more.
• Add the remaining 2 tsps. sherry vinegar, stirring and scraping up any sauce on the bottom of the skillet. Season to taste with salt.
• Remove from the heat and garnish with parsley or dill. Serve with biscuits or Pasta.

Variation:

Feeding someone who doesn’t like mushrooms? Substitute any number of alternative veggies that also go deliciously in this dish, such as yellow summer squash, zucchini, green beans or asparagus.