Chicken in a Creamy Bacon Mustard Sauce
Description
Make a chicken dinner that is tender and moist and full of flavor. The creamy bacon and mustard sauce is fantastic over the chicken and would be great over mashed potatoes, egg noodles or rice, as well.
Ingredients
3 slices bacon, chopped into bite sized pieces
4 boneless chicken breasts
3 shallots, chopped
1 T. mustard, your choice
2 T. cider vinegar
½ c. chicken broth/stock
1 T. brown sugar
salt, to taste
freshly ground black pepper, to taste
chopped fresh parsley, for garnish
1/3 c. Dijon mustard or your favorite
1/4 t. paprika
1/4 t. salt
1/8 t. pepper
8 strips bacon, uncooked, chopped
1 c. chopped onion
1 T. olive oil
3 chicken breasts, boneless, skinless
1 1/2 c. chicken broth/stock
Directions
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Wash chicken and pat dry with paper towels.
Combine mustard, paprika, salt and pepper in a small bowl; make a paste. Spread paste evenly on both sides of chicken breasts. Set aside.
In a large skillet, cook chopped bacon on medium-high heat just until it starts to brown. Remove to a paper towel lined plate, leaving bacon fat and drippings in askillet. To the same skillet, add chopped onion; cook in bacon fat until softened. Remove to the same plate, with bacon.
Add 1 T. olive oil to a hot skillet. Cook chicken breasts on medium heat, about 1 1/2 minutes on each side. ( It isn't fully cooked until the next step.) Remove chicken to a plate.
To the same skillet, add 1 1/2 c. chicken broth/stock, bring to boil, scraping the drippings from the bottom of the pan. Add in the bacon and onions, mix well. Add the chicken breasts, reduce heat to low-medium; cook about 15-20 minutes, turning chicken once, until chicken breast is fully cooked and no longer pink in the center.
Serves 4.