double the sauce for 4 large breasts. Didn't worry about them touching. Honey Dijon Garlic Chicken Breasts - boneless skinless chicken breasts quickly baked in an intensely flavoured honey, garlic and Dijon mustard glaze.
red wine and garlic mushrooms 2 tablespoons butter 1 tablespoon olive oil cloves garlic, minced ¼ cup red wine 16 oz. mushrooms (I used cremini, but you can use whatever kind you want) 2 tablespoons fresh squeezed lemon juice 2 tablespoons chopped parsley