Honey Mustard Bacon Chicken

The original recipe is here. I’ve made some changes to this recipe in red :) -Amy

PREP TIME: 10 minutes

COOK TIME: 20 minutes

SERVINGS: 3

If you want a delicious creamy sauce for your chicken that has no cream, try this Bacon & Mustard Cnicken. Moist, tender chicken coated with an amazing sauce!

INGREDIENTS:

• 1/3 cup Dijon mustard
• Honey to taste (I did equal parts mustard and honey here because the mustard I got at Trader Joe’s was way too strong!)
• 1/4 tap paprika
• 1/4 tsp salt
• 1/8 tsp black pepper
• 8 strips bacon, uncooked & chopped
• 1 cup onion, chopped
• 1 Tbsp olive oil
• 2 lb chicken breasts, boneless & skinless
• 1 1/2 cups chicken broth

INSTRUCTIONS: 

1. Combine Dijon mustard, paprika, salt & pepper in a small bowl, to make a paste. Spread the paste evenly on both sides of the chicken breasts. Set aside.
2. In a large skillet, cook chopped bacon on medium high heat just until it starts to turn brown. Remove to a plate, leaving bacon fat in a skillet. To the same skillet, add chopped onion and cook in bacon fat until softened. Remove to the same plate, with bacon. 
3. Add 1 Tbsp olive oil to the same skillet. Cook chicken breast (with paste applied) on medium heat, about 1.5 minutes on each side. (The chicken will not be done, but you will continue cooking in the next step.) Remove chicken to plate.
4. To the same skillet, add 1 and 1/2 cups chicken broth, bring to boil, scraping the bottom of the pan. Add bacon & onions back in and mix well. Add chicken breast again and feduce the heat to low-medium and cook for about 15-20 minutes, turning the chicken once, until chicken breast is fully cooked and no longer pink in the center.