Chicken, Bacon, Mustard and Cream. Honey Mustard Chicken is such a classic! Well, maybe not a classic classic. But you know, everyone has their own way of making it. can be made as healthy or as decadent as you like - add some cream for a richer sauce, use less bacon for a lower calorie meal… Made with cream, parmesan, chicken, bacon and garlic.
In today's recipe, thinly cut chicken breasts, also known as chicken cutlets, are sautéed in a bacon mustard cream sauce flavored with rosemary.
It's very simple, but the flavor is fabulous.
Pour in cream, chicken stock, honey, both mustards and stir to combine.
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Honey Mustard Chicken is such a classic! Well, maybe not a classic classic. But you know, everyone has their own way of making it. can be made as healthy or as decadent as you like - add some cream for a richer sauce, use less bacon for a lower calorie meal… Made with cream, parmesan, chicken, bacon and garlic.
To begin with this recipe, we must prepare a few ingredients. You can cook chicken, bacon, mustard and cream using 13 ingredients and 4 steps. Here is how you cook that.
Composition - Chicken, Bacon, Mustard and Cream:
- Need 1 tbsp for olive oil.
- Prepare 2 of chicken breasts.
- Require 1 - medium onion.
- Provide 1 of carrot, roughly chopped.
- You need 4 for bacon rashers, chopped.
- Require 1 tbsp flour.
- Need 100 ml of chicken stock.
- Require 50 ml - double cream.
- Provide 25 g - frozen peas.
- You need 2 tsp - wholegrain mustard.
- Require 1 tbsp of tarragon.
- Give - puff pastry.
- Prepare 1 egg.
Add thyme and simmer to reduce, stirring occasionally. If you can't find Pancetta, feel free to sub Bacon - The Pancetta pairs beautifully with the chicken, adds texture to the sauce and balances out the sweet, sour and. The classic combination of chicken and bacon works in pies, risotto, stews, salads and bakes like our popular mustard-stuffed chicken wrapped in bacon. The chicken, goat's cheese and bacon combo is totally delicious, and the veg adds a welcome sweetness.
Chicken, Bacon, Mustard and Cream process:
- Heat half the oil in a large pan; brown the chicken in batches. Set aside. Add remaining oil; fry the onion and carrot for 10min. Add the bacon and cook for 3min..
- Stir in flour and cook for 1min. Gradually add stock, stirring well. Add cream and return chicken to pan. Simmer for 5min until chicken is cooked..
- Add peas, mustard and tarragon, then check seasoning. Allow to cool a little. Can serve the chicken mix with mashed potatoes and veg or cook with a pie topping..
- Preheat oven to 200°C (180°C fan) mark 6. Put a pie funnel, if you have one, in the centre of a 1 litre (1¾ pint) pie dish or ovenproof casserole and tip in the filling. Roll out pastry to make a lid (make a slit for the pie funnel). Brush pastry edges with egg, then lay over the dish and trim with a sharp knife. Seal and brush with beaten egg and cook for 25-30min until golden..
Serve with a few steamed Jersey Royals.. Chicken, Bacon, And Pesto Potato Skins, Bbq Chicken Kupcakes, Bacon Ranch Pasta Salad. Chicken, Bacon, and Pesto Potato SkinsYummly. salt, black pepper, shredded cheddar cheese Bacon Cheeseburger Mac And CheeseYummly. bacon, salt, ketchup, ground mustard, short-cut. Tips for this Cheesy Bacon Chicken. One thing to note in this recipe is timing.
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