Creamy Honey Mustard Bacon Chicken

This is one of the many (many!) pins I've saved on Pinterest.  It looked good so I saved it and I finally thought I would make it.  I had chicken thighs in the fridge (thinking I would just do my simple roasted chicken thighs with one of my Penzeys spices.  But here was this recipe as I was scrolling through my pins looking for ideas for the coming week - and she said chicken thighs would work too.  And I had milk and cream in the fridge - no extra stops at the store to get special ingredients.  Win!  It did take longer (as per usual) than the blogger said (could have been how long it took the bacon - I used what I had left in the fridge, a half pound - to cook).  And I skipped the parsley.



Ingredients

1/3 cup honey
3 level tablespoons whole grain mustard
1 1/2 tablespoons minced garlic, (or 3-4 cloves crushed garlic)
1 tablespoon olive oil
Salt to season
5 skinless and boneless chicken breasts (or chicken thighs)
1/2 cup diced bacon, trimmed of rind and fat (I used 4 small bacon rashers)
1/3 cup cream (light or reduced fat) *SEE NOTES FOR SUBSTITUTION OPTIONS
1 cup milk (skim, 2% or full fat - almond milk may be used for a dairy free option)
1 teaspoon cornstarch (corn flour) mixed with 1 tablespoon water
2 tablespoon chopped fresh parsley

1. In a large, shallow dish, combine the honey, mustard, garlic, oil and salt to taste (not too much salt if serving
with bacon as the bacon will add a salty flavor when served). Coat chicken evenly in the sauce. Set aside.
2. Heat a nonstick pan (or skillet) over medium heat. Fry bacon until crispy; transfer to a plate. To the same pan,
sear chicken fillets on each side in the oil left over from the bacon until just beginning to brown (about 3
minutes per side -- not completely cooked through as we will finish them in the sauce).
3. Add any remaining honey mustard sauce into the pan along with the cream and milk. Bring to a simmer while
stirring occasionally to mix the flavors through the sauce (about 3 minutes), until the chicken is cooked
through. Transfer the chicken to a warm plate.
4. Pour the cornstarch mixture into the centre of the pan, mixing it through the sauce until it thickens. Place
chicken back into the pan; coat with the sauce. Top with the bacon and garnish with parsley.
5.Serve over steamed / roasted vegetables for lower cal options. Also great with pasta, rice or mashed
potatoes!

Chicken with Mustard Cream Sauce

The boyfriend found this recipe last week and we've now had it twice.  We used cutlets instead of cutting the chicken breasts in half.  It's a fairly simple recipe, although we found that it takes a bit longer (as usual) than the recipe says it will.  Next time we make it, we'll use less cream (we used a 1/2 cup both times) because our sauce didn't seem to thicken as much as she shows.

Ingredients
4 whole Boneless, Skinless Chicken Breasts
2 Tablespoons Olive Oil
2 Tablespoons Butter
3 whole Garlic Cloves, Minced
1 cup Brandy (or White Wine If Preferred)
1 Tablespoon (heaping) Dijon Mustard
1 Tablespoon (heaping) Grainy Mustard
¼ cups (to 1/2) Heavy Cream
¼ cups (to 1/2) Chicken Broth
Salt And Pepper, to taste
Preparation
*Amount of cream and broth has slightly decreased; add more as needed.
Cut the chicken breasts in half lengthwise so that you have eight smaller, thinner
chicken cutlets. Salt and pepper both sides.
Heat oil and butter in a large skillet over medium-high heat. Cook cutlets on both sides
until nice and golden brown and cooked through. Remove chicken from the skillet and
keep on a plate.
Reduce the heat to medium. Add the garlic to the pan and saute it for a minute, stirring
to make sure it won’t burn. Next pour in the brandy (or wine if using) being careful if
cooking over an open flame. Then just let the booze bubble up and cook until it’s
reduced by half.
Throw in the mustards and stir to combine, then pour in the cream. Stir in chicken
broth, adding more if the sauce seems too thick. Taste sauce and adjust whatever you
think it needs. Add chicken breasts back to the pan, nestling them into the sauce. Allow
sauce to cook for another few minutes, shaking the pan if needed to move things
around.
Serve chicken with a green salad, spooning the sauce over the top.
Yum and…yum.

Chicken with Creamy Dijon Herb Sauce

I cut this recipe out of the coupons from a French's ad.  It was quick, easy, and delicious!  (I'll take a photo next time -- my camera battery was dead for weeks and I never remembered to charge it until I was ready to take a picture of my dinner!  And by then, it was too late.)

Chicken with Creamy Dijon Herb Sauce

1/2 cup chicken broth
6 Tbsp dijon mustard (a little less would be fine too)
1/3 cup cream cheese spread, softened
1 Tbsp minced herbs (parsley, basil or chives -- I used all three)
1 Tbsp oil
4 boneless chicken breasts
1 tsp minced garlic

Mix broth, mustard, cream cheese and herbs until well blended.  Set aside.

Cook chicken in hot oil in nonstick skillet until browned on both sides, about 15 minutes.

Stir in mustard sauce and garlic.  Simmer over medium heat 3 to 5 minutes until sauce thickens slightly and flavors are blended.