Chicken and Bacon in Creamy Dijon Sauce

• 4 boneless, skinless chicken breasts
• 6 slices thick-cut bacon, chopped
• 1 cup heavy cream
• 2 tablespoons Dijon mustard
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• Salt and pepper to taste
• 2 tablespoons olive oil
• 2 tablespoons all-purpose flour
• 1/4 cup chicken broth
• 2 tablespoons fresh parsley, chopped

Steps

1. 1 Pat chicken breasts dry and season with salt and pepper.
2. 2 Heat olive oil in a large skillet over medium heat.
3. 3 Cook bacon until crispy, then remove and set aside.
4. 4 Add chicken to the skillet, cooking for 5-6 minutes per side until golden and cooked through.
5. 5 Remove chicken and set aside with the bacon.
6. 6 Sprinkle flour over the drippings in the skillet, whisking to form a roux.
7. 7 Gradually whisk in heavy cream, Dijon mustard, garlic powder, and paprika.
8. 8 Stir in chicken broth, and let sauce thicken for 2-3 minutes.
9. 9 Return chicken and bacon to the skillet, coating with sauce.
10. 10 Garnish with fresh parsley before serving.

Equipment

• Large skillet

Variations

• Add mushrooms or shallots to the sauce for extra flavor.
• Use turkey bacon for a lighter option.

Substitutions

• Substitute Dijon mustard with whole grain mustard for a different texture.
• Use half-and-half if you're out of heavy cream.

Pairings

• Steamed asparagus
• Garlic mashed potatoes

Nutrition

Tips

• For a richer sauce, cook the roux for an additional minute or two.
• You can slice the chicken breasts before serving for a more elegant presentation.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

Freezing: Freezes well for up to 2 months. Thaw overnight in the refrigerator and reheat on the stovetop.

Serving Suggestions

• Serve over steamed rice or with roasted vegetables.
• Pairs wonderfully with a crisp Chardonnay.

FAQ