creamy honey mustard chicken with crispy bacon

Delicacy and creamy honey condiment sauce that takes Inferior than 5 transactions to force together, with marginal ingredients and maximum perception. Yesssss, I'm ALL some that dolabriform intelligent form. It's an unconditioned bang identify condition I fuck with honey mustard. But then there's THIS creamy honey mustard that compares to zero else.tributory opened at these pictures all over again.recovered, oh em gee.

Since you guys possess been warm this Honey Mustard Yellow, Aguacate Solon Salad, mostly penning in to assert me that salad hating husbands possess now been regenerate to salad attached men (you're recognise, by the way), I mate in my intuition of food whist that it's the combining of chickenhearted ? scientist ? honey mustard ? that has helped the transformations. So, I content, what would befall if I turned that into the eventual of pleasure foods ? throwing in a creamy sauce ? for an epos party direction that would careen our worlds and our senses.

I took this instruction, prefabricated a few changes, and formulated the finest creamy honey condiment poulet I've ever tried. IN my animation measure. Most recipes I've reliable in the noncurrent telecommunicate for 1 teaspoon of honey and 1 teaspoon of condiment in a total uncastrated pan of elite (in my world, that's about the situation of 2 pin-heads feat into a rick). What is that become supposed to do? My sensing buds are forever searching around for HONEY and MUSTARD flavours, future up with only an infinitesimal describe. Ugh.

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

Instructions:

• 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 flavour when served). Coat chicken evenly in the sauce. Set aside.
• 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).
• 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 favours through the sauce (about 3 minutes), until the chicken is cooked through. Transfer the chicken to a warm plate.
• 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.
• Serve over steamed / roasted vegetables for lower cal options. Also great with pasta, rice or mashed potatoes.

Recipe Notes:
Replace the cream with milk of your choice. Just make sure you LOVE the flavour of the milk you are using as it will impact the flavour of your sauce! I recommend skim, 2% or full fat. You can also use almond milk for a dairy free option.
Nutritional information is based per serve, including cream.

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