Chicken with Bacon Mustard Sauce

  • 1/3 cup Dijon mustard
  • 1/4 teaspoon paprika
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 8 strips bacon uncooked, chopped
  • 1 cup onion chopped
  • 1 tablespoon olive oil
  • 2 lb chicken breasts , boneless, skinless
  • 1 1/2 cups chicken broth

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

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