1 cup butter, softened
1 cup white sugar
2 eggs
1 tablespoon honey
2 teaspoons lemon zest
2 tablespoons cornstarch
2 teaspoons distilled white vinegar
1 teaspoon vanilla extract
2 cups chicken broth
1 (4 ounce) can sliced mushrooms, drained
1 tablespoon butter, melted
1 tablespoon lemon zest
1 tablespoon honey
1 teaspoon lemon zest
1 teaspoon cornstarch
Preheat oven to 375 degrees F (190 degrees C).
Melt butter in a large saucepan. Mix sugar and eggs together. Stir in honey and lemon zest. Stir in cornstarch, vinegar, and vanilla until partially combined. Mix well.
Place chicken in a 9x13 inch baking dish. Pour chicken mixture over chicken. Cover chicken with foil, and seal tightly.
Bake at 375 degrees F (190 degrees C) for 90 minutes. Remove foil, and bake for 20 minutes to allow chicken to brown.
Bake uncovered for 10 to 15 minutes, until chicken is cooked through and juices run clear. While chicken is still cooking, melt butter in a medium skillet over medium heat. Spread honey over chicken. Spoon melted butter over chicken, and sprinkle with mushrooms and lemon zest. Top with butter and lemon zest.
Bake uncovered for 1 hour, or until chicken is cooked through. Remove foil, and top with cheese.
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