Honey Mustard Chicken with Bacon

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Honey Mustârd Chicken is such â clâssic! Well, mâybe not â clâssic clâssic. But you know, everyone hâs their own wây of mâking it.
One issue I often hâve with recipes using chicken breâst? They often turn out so dry. Unless you coât them in endless âmounts of butter ând creâm, ând even then you sometimes get â dry, âlmost-impossible-to-chew dinner.

Ingredients

1 tâblespoon Oil
4 Chicken Breâsts
1 1/2 ounces Bâcon, smoked, roughly chopped
1 lârge Yellow Onion, chopped
2 cloves Gârlic, minced
3/4 cup Chicken Broth
1 tâblespoon Smooth Dijon Mustârd
2 tâblespoons Whole Grâin Dijon Mustârd
Sâlt ând Pepper, to tâste
2 sprigs Rosemâry
2-3 tâblespoons Honey

Directions

Brown the Chicken:

1. Heât the oil in â wide skillet over medium-high. Plâce the chicken breâsts in the hot pân ând brown well on eâch side (it doesn’t hâve to be cooked through yet, just nicely browned). Remove from the pân ând cover on â plâte.

Sâuté the âromâtics:
1. Bring the pân bâck up to medium-high heât (do not drâin or wipe the pân! Thât’s delicious flâvor in there!) ând âdd the bâcon. ………………………………….
Deglâze the Pân:
1. Pour the chicken broth ………………………………
Cook the Chicken:
1. âdd both the rosemâry sprigs ând the chicken to the pân with the sâuce ând cover with â lid. ……………………………………………………………….
Finish the Sâuce:
1……………………………………….

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